Growing Pak Choi (Bok Choy) in Autumn: A Guide to Planting, Care, and Harvesting

Pak Choi, also known as Bok Choy, is a versatile, nutrient-packed leafy green that thrives in cool temperatures, making autumn the perfect season for growing it. With its crisp, tender stalks and mild, peppery flavor, Pak Choi is a favorite in stir-fries, soups, and salads. This guide covers everything you need to know about growing Pak Choi in autumn, from planting tips to caring for your crop and harvesting fresh greens all season long.

Why Grow Pak Choi in Autumn?

Pak Choi thrives in cooler temperatures, which enhances its flavor and prevents bolting (premature flowering). Planting Pak Choi in autumn helps it grow slowly and steadily, producing tender, flavorful stalks and leaves. Pak Choi can also withstand light frost, so it can be harvested well into late autumn and early winter in many climates.

Best Varieties of Pak Choi for Autumn Planting

Choosing the right variety of Pak Choi can improve your chances of a successful autumn crop. Here are some popular varieties:

Joi Choi: Known for its thick, white stems and dark green leaves, Joi Choi is very cold-tolerant and performs well in autumn gardens.
Shanghai Green: This baby Pak Choi variety has tender, bright green stems and a mild flavor, making it great for salads and stir-fries. It matures quickly, often within 30 days.
Mei Qing Choi: A compact, early-maturing variety with tender, light green stems and a crisp texture. Ideal for small spaces or container gardening.
Tatsoi: With its spoon-shaped leaves and low-growing rosettes, Tatsoi has a mild flavor and performs well in cold weather. It can also be harvested as baby greens.
Purple Choi: Known for its vibrant purple leaves and stems, this variety adds color to your garden and is both cold-tolerant and flavorful.

Steps for Planting Pak Choi in Autumn

Choose a Sunny or Partially Shaded Location
Pak Choi grows well in full sun but can also tolerate partial shade, especially in warm regions. Choose a location with well-draining soil to prevent root rot.
Prepare the Soil
Pak Choi prefers rich, fertile soil with a slightly acidic to neutral pH (6.0–7.0). Amend the soil with compost or aged manure to provide the nutrients needed for leafy growth.
Sow Seeds Directly or Transplant Seedlings
You can start Pak Choi seeds indoors 4–6 weeks before transplanting or sow them directly in the garden. Plant seeds about ½ inch deep and space them 6–12 inches apart, depending on the variety. If using seedlings, space them 6–8 inches apart.
Water Well
After planting, water the soil thoroughly to help seeds or seedlings establish. Pak Choi requires consistent moisture, so keep the soil evenly moist but not waterlogged.

Caring for Pak Choi Through Autumn

Mulch: Apply a layer of mulch around the plants to retain moisture, regulate temperature, and prevent weeds. Mulching also protects the roots during colder weather.
Fertilize Sparingly: Pak Choi is a heavy feeder, so apply a nitrogen-rich fertilizer or compost every few weeks to promote healthy, leafy growth.
Protect from Frost and Pests: While Pak Choi can tolerate light frost, cover it with row covers or garden fleece during heavy frost. Keep an eye out for pests like aphids, cabbage worms, and slugs, which can damage the leaves.
Water Regularly: Pak Choi requires consistent watering to stay tender and crisp. Water at the base of the plants to keep the leaves dry, reducing the risk of disease.

Harvesting Pak Choi

Pak Choi is typically ready to harvest 30–45 days after planting, depending on the variety. You can harvest the plants at different stages for various uses.

Harvesting Baby Pak Choi
For tender, small Pak Choi, harvest when the plants are about 4–6 inches tall. These baby greens are perfect for salads and light stir-fries.
Harvesting Mature Pak Choi
For larger Pak Choi, wait until the plants reach 8–12 inches tall. Cut the entire plant at the base or pick individual outer leaves as needed. This “cut-and-come-again” method allows you to enjoy fresh leaves over a longer period.

Storage Tips

Pak Choi is best eaten fresh but can be stored in the refrigerator for up to a week. Wrap the leaves in a damp paper towel and place them in a plastic bag or airtight container to maintain freshness. For long-term storage, Pak Choi can be blanched and frozen, though it may lose some of its crisp texture.