Pechay / Pakchoi is a green leafy vegetable widely used in Asian cuisine. It contains calcium, phosphorus, iron, potassium, and ascorbic acid. This vegetable is also known to lower the risk of breast and colon cancer. Pechay can be prepared in a range of ways: stir-fried, steamed, stuffing, or boiled. It is easy to plant and is available all throughout the year.
Adaptability: 20 – 25°C (mean monthly temperature)
Maturity: 30 – 45 days (AFTER SOWING)
Planting Distance: 10 cm X 10 cm
Plant Population (per ha):1,000,000 hills
Seeding Rate:
Number of Seeds (per gram): 580 seeds
Method of Planting: best transplanted
Sowing To Germination: 3 – 4 days
Germination To Transplanting: 14 – 21 days
pH Requirement: 5.5 – 7
Harvesting: Uproot the whole plant and cut the roots Avoid harvesting at the hottest part of the day
Potential Yield:
Post harvest Handling:
