Also known as Chinese cabbage, mustard cabbage or pak choi, pechay is a native of the Orient. This leafy green is tolerant of many soil types and temperature zones, requiring little more than full sun. Quick growers, pechay leaves are ready for harvest in as little as one month. Pechay plants require little space. In fact, if you have room for one or more 6-inch pots, you can grow pechay.
Step 1
Fill a seed starter tray ¾ full with perlite. Dampen the perlite with water from a watering can.
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Step 2
Lay one pechay seed on top of the perlite, in the center of each cell. Sprinkle peat moss over each seed, filling the remainder of the seed starter tray.
Step 3
Cover the seed tray with a clear plastic lid or piece of plastic wrap. Place the seed tray in an undisturbed area that receives bright, filtered sunlight.
Step 4
Check the pechay seeds daily for signs of germination, which can happen in as little as two to three days. Remove the plastic immediately when you see green shoots poking through the perlite and peat moss.
Step 5
Continue to provide the pechay seeds with filtered sunlight and damp growing medium for the first 10 days. Dampening the peat moss and perlite with water from a spray bottle should suffice. A light misting is all that is necessary. The growing medium should be moist not saturated.
Step 6
Transplant the pechay into 6-inch pots filled with organic potting soil once they reach 10 days old. Keep the soil moist at all times and continue to provide bright, filtered sunlight. Harvest the pechay when the plants are 30 days old by snipping the stems at the soil level with a pair of scissors.
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