How to grow bok choy in Australia
Also known as: Pak Choi, Chinese Cabbage
Bok choy (also spelled pak choi or bok choi) is the fastest brassica you can grow. From seed to harvest in 6–8 weeks, with no fuss and no fancy conditions required. Unlike European brassicas, bok choy doesn't need months of cool weather and doesn't bolt at the first hint of warmth — varieties handle a wider temperature range. It's the brassica for impatient gardeners, for small spaces, and for anyone who wants a steady supply of stir-fry greens without committing to a long growing season.
When to plant
Bok choy tolerates a wider temperature range than European brassicas. The plant produces best when temperatures are between 13–24°C, but it will grow (with faster bolting) in warmer conditions. It's frost-sensitive in extreme cold but handles light frost without damage.
Dry season only (April to August). The wet season is too humid and warm — plants bolt almost immediately and disease pressure is heavy. The dry season works well; succession plant every 4 weeks for continuous harvest.
March to September. Brisbane has a long bok choy window. Succession plantings every 3–4 weeks through autumn and winter give continuous harvest. Avoid the hottest summer months when plants bolt rapidly.
February to October. Sydney and Perth grow bok choy through most of the year except mid-summer. Succession plantings every 3–4 weeks. Plant smaller patches more often rather than a big patch once.
Year-round in mild years, with September to March being most productive. Cool conditions slow growth but rarely damage plants. Cold-frame protection extends winter production.
October to April. Hobart and Canberra bok choy is most productive through spring, summer, and autumn. Winter conditions slow growth significantly — use a cold frame or cloche for winter production.
March to September. Spring and autumn plantings work well. Summer plantings bolt rapidly. Provide some afternoon shade in marginal periods.
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Bok choy can be direct-sown or grown from seedlings. Direct sowing works well because the plants mature so fast.
Spacing: 20–30cm between plants for full-sized heads; 10–15cm for baby bok choy harvested young.
Depth: Sow seeds 1cm deep.
Soil: Bok choy isn't fussy. Reasonable garden soil with some organic matter is fine. The plant matures fast and doesn't need the long-season nutrient supply that European brassicas demand.
Succession plantings: Plant a new small batch every 3–4 weeks through the suitable season. This is the most productive approach — bok choy doesn't store well in the garden and harvests come all at once.
Pots, raised beds, or in-ground?
Bok choy is excellent in any growing setup, including pots — it's one of the most pot-friendly brassicas.
In-ground works well, especially in succession patches.
Raised beds are ideal. The fast growth makes bok choy a good "filler" between slower crops in raised beds.
Pots are very practical. A wide, shallow pot (30cm+ across, 20cm deep) holds 4–6 bok choy plants. Container growing also lets you move plants out of summer heat into shaded positions to extend the productive window. Use quality potting mix and water consistently.
Sunlight & water
Full sun in cool months; part shade (4–6 hours direct sun) in warm months to slow bolting.
Water consistently. Bok choy bolts quickly under water stress — the leaves develop a slightly bitter taste and the plant runs to seed. Steady moisture keeps the leaves tender. Mulch helps.
When and how to harvest
Harvest as whole heads when the plants reach full size (typically 6–8 weeks from sowing), or harvest individual outer leaves from larger plants over a longer period. Baby bok choy is harvested whole at smaller sizes (15–20cm tall) for tender single-serve heads.
Cut at the base with a sharp knife. The plant doesn't regrow significantly after harvest — use the whole head.
Bok choy stores in the fridge for a few days. It doesn't preserve well — best eaten fresh.
Common problems
Bolting is the most common issue. Plants run to flower under heat, water stress, or long days. The fix is succession planting in the right windows for your climate, and consistent watering.
Cabbage white butterfly caterpillars — net or pick by hand. Bok choy's fast maturity means damage is less of a problem than for slower brassicas — plants are often harvested before serious caterpillar populations build up.
Slugs and snails are attracted to the tender leaves. Beer traps, iron-based slug pellets (pet-safe), or copper tape around raised beds.
Companion planting
Plant near: Carrots, beans, lettuce, onions, herbs. Bok choy is a tolerant neighbour.
Keep away from: Strawberries, tomatoes. Rotate with other brassicas.
Australian varieties
Bok Choy (Pak Choi) — Standard variety with thick white stems and broad dark green leaves. Mature heads 25–35cm tall.
Baby Bok Choy — Smaller, single-serve sized heads. Harvested at 15–20cm. Same growing requirements as standard types.
Shanghai Bok Choy / Green Stem — Green-stemmed variety with a milder flavour. Slightly more heat-tolerant.
Tatsoi — A flat-rosette form of Asian green with small spoon-shaped leaves. Closely related to bok choy, slower to bolt, more cold-tolerant.
Asian seed suppliers (online) carry a wider variety range than mainstream nurseries. Most home gardeners do well with standard bok choy from a hardware store seedling punnet.