Pac Choi Shanghai is a green-stem heirloom leafy vegetable with glossy leaves and tender stems. Grow it for baby greens or full heads and bring a crisp, mild harvest to stir-fries, soups, and steamed side dishes.

Germination Rate: 99%. Test Date: 1/26. TLM.

Texas minimum standard is 75%.

Why Choose Pac Choi Shanghai?

• Flexible harvest: Pick tender baby leaves or let plants mature for crisp stems and full heads.
• Distinctive green stems: The tender petioles provide satisfying texture in cooked dishes.
• Cool-season favorite: Plant for spring or fall harvests according to local conditions.
• Heirloom seeds: An open-pollinated choice for gardeners who want to save seed from healthy plants.

Planting Tips for Success

• Sunlight: Grow in full sun to partial shade; afternoon shade can help during warmer weather.
• Soil: Use fertile, well-drained soil amended with compost.
• Planting: Sow about ¼ inch deep in cool weather, or start transplants and move them outdoors when conditions suit your region.
• Spacing: Thin full-size plants to about 6–8 inches apart; sow more closely for baby leaves.
• Watering: Keep soil evenly moist, especially while plants establish.
• Fertilizing: Feed as needed with compost or a balanced fertilizer to support leafy growth.
• Support: Staking is not normally needed; give plants room for airflow.
• Harvesting: Cut baby leaves when tender or harvest full heads at the base. Succession sow for a longer harvest window.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Stir-fried: Cook chopped stems first, then add leaves with garlic and ginger.
• Steamed: Steam small heads until tender and finish with a savory sauce.
• Soups: Add sliced stems and leaves near the end of cooking.
• Fresh baby leaves: Mix tender, thoroughly washed leaves into salads.

Order Shanghai Pac Choi Seeds Today

Grow your own Shanghai Pac Choi for fresh, flavorful greens and tender stems.

Nutritional Information

Applies to harvested pac choi, not planting seeds. Approximate values per 1 cup (70 g) raw shredded pac choi:

• Calories: 9
• Total Fat: 0.1 g (0% Daily Value)
• Sodium: 46 mg (2% Daily Value)
• Total Carbohydrate: 1.5 g (1% Daily Value)
• Dietary Fiber: 0.7 g (3% Daily Value)
• Total Sugars: 0.8 g
• Protein: 1 g
• Vitamin A: 156 mcg (17% Daily Value)
• Vitamin C: 31 mg (34% Daily Value)
• Vitamin K: 57 mcg (48% Daily Value)
• Calcium: 74 mg (6% Daily Value)
• Folate: 46 mcg (12% Daily Value)

Percent Daily Value is based on a 2,000-calorie diet. Nutritional values are estimates for harvested greens.

Important Disclosures

• Variety Disclaimer: Warm weather and stress can cause bolting; results vary with local growing conditions.
• Seed Storage: Keep seeds cool and dry, away from direct sunlight.
• Planting Zones: Grow as a cool-season annual and adjust sowing dates to your local climate.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Ginger-Garlic Shanghai Pac Choi

Use harvested Shanghai Pac Choi grown from these seeds, not the seeds in the packet. Serves 2–3. Prep time: 10 minutes. Cook time: 6–8 minutes.

Ingredients

• 1 pound harvested Shanghai Pac Choi, about 3–4 small heads
• 1 tablespoon neutral cooking oil
• 2 garlic cloves, minced
• 1 teaspoon fresh grated ginger
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons water
• 1 teaspoon toasted sesame oil
• Optional: 1 teaspoon sesame seeds for serving

Directions

1. Wash the harvested pac choi thoroughly, especially between the stems. Trim the bases and separate the leaves. Slice thick stems and roughly chop leaves; keep them in separate piles.
2. Heat neutral oil in a large skillet over medium-high heat. Add sliced stems and cook for 2–3 minutes, stirring, until they begin to soften.
3. Add garlic and ginger and stir for 30 seconds. Add leaves, soy sauce, and water. Cook for 2–3 minutes, stirring, until the leaves wilt and stems are tender-crisp.
4. Remove from heat and drizzle with toasted sesame oil. Sprinkle with sesame seeds if using and serve hot.

Option: Add a pinch of chili flakes for heat. Refrigerate leftovers promptly in a covered container and eat within 3–4 days.