Leafy Greens Pac Choi White Stem gives gardeners two textures from one plant: tender green leaves and crisp white stalks. Harvest the leaves and stems together for a quick stir-fry, steam young heads as a side dish, or add chopped stems to soup before the leaves. The existing variety information describes upright plants with 10–14 stalks about 8–10 inches long and a harvest time of about 55 days.

Germination Rate: 85%. Test Date: 11/25. WILL.

Texas minimum standard is 75%.

Why Choose White Stem Pac Choi?

• Two useful textures: Enjoy tender leaves alongside crisp white stems in the same harvest.
• Upright growth: Erect stalks make it easier to see and cut mature plants.
• Kitchen versatility: Cook stems and leaves at different times for the texture you prefer.
• Heirloom seeds: This open-pollinated variety offers a seed-saving option when grown and isolated appropriately.

Planting Tips for Success

• Sunlight: Choose full sun to partial shade; afternoon shade can help in warm conditions.
• Soil: Plant in fertile, well-drained soil amended with compost.
• Sowing: Sow about ¼ inch deep in cool weather, timing spring and fall planting to local frost and heat patterns.
• Spacing: Thin plants to about 6–8 inches apart for mature heads, with room between rows for airflow.
• Watering: Keep soil evenly moist to support tender growth and reduce stress.
• Fertilizing: Feed with compost or a balanced vegetable fertilizer as needed for leafy growth.
• Support: Staking is generally unnecessary for this upright leafy vegetable.
• Harvesting: Harvest young leaves as needed or cut the mature head at its base at roughly 55 days, depending on growing conditions.

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 white stems first, then add leaves with garlic and ginger until wilted.
• Steamed: Steam small heads until stems are tender-crisp and finish with a savory sauce.
• Soups: Add sliced stems before the leaves so both finish at the right texture.
• Sautéed: Cook chopped stalks in a skillet, then toss in leaves near the end.

Order White Stem Pac Choi Seeds Today

Grow your own crisp white stems and tender greens for fresh spring and fall meals.

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. Values are estimates for harvested pac choi and can vary.

Important Disclosures

• Variety Disclaimer: Days to harvest and plant size vary with local growing conditions; heat and stress can cause bolting.
• Seed Storage: Store seeds in a cool, dry place away from direct sunlight.
• Planting Zones: Grow as a cool-season annual and adjust planting dates to your local climate.

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

Recipe: Garlic-Ginger White Stem Pac Choi

Use harvested White Stem Pac Choi grown from these seeds, not the seeds in the packet. Serves 2–3. Prep time: 10 minutes. Cook time: 7 minutes.

Ingredients

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

Directions

1. Wash the harvested pac choi thoroughly, separating the stalks to remove grit. Trim the base. Cut white stems into bite-size pieces and roughly chop the green leaves, keeping them separate.
2. Heat neutral oil in a large skillet over medium-high heat. Add the white stems and stir-fry for 3 minutes until they begin to soften.
3. Add garlic and ginger; stir for 30 seconds. Add the leaves, soy sauce, and water. Stir-fry for 2–3 minutes until the leaves wilt and the stems are tender-crisp.
4. Remove from heat. Drizzle with sesame oil and sprinkle with sesame seeds if using. Serve hot.

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