Wa Wa Qing Bok Choy
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Wa Wa Qing F1 Bok Choy is a hybrid Shanghai-style variety with attractive wide, thick green stems and dark-green tender leaves. This miniature variety grows 6"-8" tall compact crunchy bok choy that is perfect for hot pot, stir-fries, soups, and more! Bok choy is an is a staple in Asian cooking. Crisp and refreshing, boy choy brings a vibrant crunch and subtle sweetness that is delicious. Highly nutritious, bok choy is rich in vitamins A, C, and K, as well as essential minerals like calcium and potassium and is a nourishing addition to any balanced diet.
Also Known As: Pak Choi, Pok Choi, Pak Choy, Bok Choy, Chinese Cabbage, White Cabbage, Shanghai Cabbage, Cantonese Cabbage, Dwarf Cabbage, White-Stem Cabbage, Spoon Cabbage, Baby Napa Cabbage, Chinese Chard, Petsai.
*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.
Planting Instructions:
Soil Preparation:
Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.
Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.
Form rows of soil beds 4-6 inches high and at least 2 feet apart. This formation of ridges will help with drainage.
Planting:
Planting bok choy in cooler weather helps prevent bolting, which can occur in hot temperatures (bok choy grows best in 50F-70F temperatures). For an earlier harvest, you may optionally start planting indoors in containers 2-3 weeks before the last expected frost date in Spring. Once seedlings emerge, plants can separated and spaced 6 inches apart to allow room for mature plants to spread. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 50F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.
If directly sowing outdoors, plant in spring when the soil warms to at least 50F. For fall crops, direct sow seeds outdoors 6-8 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 6 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.
Planting Depth: 1/4 inch
Within-Row Spacing: 6 inches
Between-Row Spacing: 2 feet
Care During the Season:
Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.
Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.
Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.
Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.
Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.
Harvesting:
Bok Choy can be harvested at maturity, typically about 45–60 days after planting, though bok choy can be harvested at any stage of maturity. Harvest baby bok choy when the heads are about 4–6 inches tall or wait until they reach full size, usually around 10–12 inches tall. The leaves should be crisp and tender, and the stalks should be firm. Harvest by cutting the plant at the base with a sharp knife or scissors, just above the soil line. For continuous harvesting, you can also remove outer leaves and let the inner ones continue to grow. Avoid waiting too long, as bok choy can bolt (go to seed) in warm weather, which affects flavor and texture.
Also Known As: Pak Choi, Pok Choi, Pak Choy, Bok Choy, Chinese Cabbage, White Cabbage, Shanghai Cabbage, Cantonese Cabbage, Dwarf Cabbage, White-Stem Cabbage, Spoon Cabbage, Baby Napa Cabbage, Chinese Chard, Petsai.
| Plant Name: | Bok Choy, Wa Wa Qing F1 |
| Latin Name: | Brassica rapa subsp. chinensis |
| Days to Germinate: | 6-10 |
| Days to Harvest: | 35 |
| Plant Height: | 12 - 18 Inches |
| Spread: | 12 - 18 Inches |
| Growth Habit: | Upright |
| USDA Zones: | 2-11 |
| Lifespan: | Annual |
| Brand: | TomorrowSeeds |
| Sunlight: | Full Sun, Partial Shade |
| Pollination: | Hybrid |
| GMO: | No |
| Fungicide-Treated Seeds*: | No |
| Seeds Packed For**: | 2025 |
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.
Planting Instructions:
Soil Preparation:
Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.
Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.
Form rows of soil beds 4-6 inches high and at least 2 feet apart. This formation of ridges will help with drainage.
Planting:
Planting bok choy in cooler weather helps prevent bolting, which can occur in hot temperatures (bok choy grows best in 50F-70F temperatures). For an earlier harvest, you may optionally start planting indoors in containers 2-3 weeks before the last expected frost date in Spring. Once seedlings emerge, plants can separated and spaced 6 inches apart to allow room for mature plants to spread. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 50F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.
If directly sowing outdoors, plant in spring when the soil warms to at least 50F. For fall crops, direct sow seeds outdoors 6-8 weeks before the first frost. To plant, make holes 1/4 inch deep and spaced 6 inches apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.
Planting Depth: 1/4 inch
Within-Row Spacing: 6 inches
Between-Row Spacing: 2 feet
Care During the Season:
Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.
Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.
Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Water plants after fertilizing.
Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.
Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.
Harvesting:
Bok Choy can be harvested at maturity, typically about 45–60 days after planting, though bok choy can be harvested at any stage of maturity. Harvest baby bok choy when the heads are about 4–6 inches tall or wait until they reach full size, usually around 10–12 inches tall. The leaves should be crisp and tender, and the stalks should be firm. Harvest by cutting the plant at the base with a sharp knife or scissors, just above the soil line. For continuous harvesting, you can also remove outer leaves and let the inner ones continue to grow. Avoid waiting too long, as bok choy can bolt (go to seed) in warm weather, which affects flavor and texture.
