When to Plant Pak Choy (Bok Choy) in Melbourne — Cool Temperate Guide

Pak Choy (Bok Choy)

Photo: Wikimedia Commons

Pak choy (also spelled bok choy, pak choi) is a fast-growing, non-heading Chinese cabbage with thick, crisp stems and dark green leaves. It matures in 5-7 weeks, making it one of the quickest brassica crops. Available in standard white-stemmed, green-stemmed (Shanghai), baby, and purple varieties. Essential in Asian cooking and increasingly popular in Australian home gardens.

Current Growing Conditions

Soil temperature: 21.9°C (optimal range: 10–25°C) ✓ Ready to plant

How to Grow Pak Choy (Bok Choy) in Cool Temperate Australia

When to Plant

September-May. Year-round in Canberra except May-June when day-lengths are too short. Spring and autumn best.

Soil
Rich, well-drained soil with plenty of compost and aged manure. Needs moisture-retentive but not waterlogged soil.
pH Range
6.0-7.5
Sunlight
Full sun in cool weather. Part shade essential in warm zones to prevent bolting.
Spacing
25cm apart, 35cm between rows
Watering
Consistent moisture critical. Water deeply every 2-3 days. Drought stress triggers bolting. Drip irrigation ideal. Morning watering preferred.

Companion plants: Celery, Onion, Chamomile, Dill, Marigold

Avoid planting near: Other brassicas if disease present, Strawberry

Cool Temperate Growing Tips for Pak Choy (Bok Choy)

Recommended Varieties

  • Pak Choy White Stem
  • Shanghai Green
  • Baby Bok Choy
  • Joi Choi

Key Challenges

  • Bolts in long hot days
  • Slow growth in cold
  • Frost damages leaves

Pro Tips

  • Autumn crop is most reliable in Melbourne
  • Protect from frost with fleece for extended season
  • One of the fastest-maturing brassicas; ideal for impatient gardeners

Harvesting Pak Choy (Bok Choy)

When ready: Baby bok choy: 15-20cm tall (4-5 weeks). Full size: 25-35cm with thick, firm stems (6-8 weeks). Stems should snap crisply when bent.

How to harvest: Cut entire plant at soil level with sharp knife. Or harvest outer leaves/stems individually for cut-and-come-again. Harvest in cool of morning.

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