Pak Choi is a member of the cabbage family that originally hails from China. For a long time, it was a bit of a mystery in our neck of the woods, but that’s definitely changed over the last few years! If you’re wondering when this leafy green is at its best, here’s the scoop on Pak Choi season.
Growing Your Own Pak Choi vs. Store-Bought
The great news is that Pak Choi is incredibly easy to grow right in your own backyard. It’s a fast mover, too—taking only about ten weeks from the time you sow the seeds until it’s ready for your dinner plate. If you start your seedlings indoors on a sunny windowsill in early April, you can look forward to your first harvest as early as May or June. Once picked, it’ll stay fresh in your fridge or a cool cellar for about ten days.
If you’re heading to the supermarket, you’ll find Pak Choi season lasts all year round. It’s grown in both open fields and greenhouses, though it often travels a fair distance to get to the shelves—frequently coming from Thailand or the Netherlands. However, if you prefer buying local, keep an eye out at your neighborhood farmers’ market; you can usually find fresh, locally-grown Pak Choi from May through September.
