HOW TO GROW JOI CHOI
STEP 1: PREPARING THE SOIL:
We recommend you grow joi choi is raised beds or pots for best results, but they can also be grown directly into the ground. Before you plant, turn the top 6 inches of soil to loosen it. To that, add a 2-inch layer of compost and mix in 1 1/2 lbs of 5-10-10 fertilizer (for every 50 square feet of soil). Mix both the compost and the fertilizer into the soil well.
STEP 2: SOWING THE SEEDS:
You can begin sowing seeds in the spring, or when all danger of frost has passed and temperatures have reached at least 45F/7C. Plant the joi choi seeds about 1/2 inch deep and space each seed 4 inches apart. Rows should be spaced 2 feet apart.
STEP 3: WATERING
Until the seeds start to germinate, it's important to water the soil consistently so that it stays moist. Once germinated, water only once a week. Once seedlings reach about 6 inches in height, spread a layer of mulch over the soil to help retain moisture.
STEP 4: THINNING
Once seedlings are 4-6 inches in height and are producing their second or third set of leaves, go ahead and thin them. Remove any extra plants in each row so that the plants are spaced about 18 inches apart.
STEP 5: FERTILIZING
Four weeks after sowing, apply 1/2 lb of 33-0-0 fertilizer for every 50 foot long row. Do this by sprinkling the fertilizer about 6 inches from the base of the plants and water thoroughly immediately after fertilizing.
STEP 6 HARVESTING:
Joi choi is usually ready to harvest within 50 days of planting. You'll know it's ready to harvest once it forms a firm, compact head. Harvest by cutting the base of the plant at soil level using a sharp knife. Use joi choi to make stir frys, salads, and soups! Store joi choi in the refrigerator for up to 4 weeks.
JOI CHOI PESTS & DISEASES:
- Aphids – Rinse aphids off leaves of plant by spraying with water.
- Cabbage worms – Spray the joi choi plant with an insecticidal spray to destroy and deter cabbage worms.
JOI CHOI RECIPE
This joi choi recipe is quick, easy, and delicious, not to mention super healthy for the whole family! If you've ever cooked with bok choy before, joi choi is pretty much identical.
- 1 1/2 lbs fresh joi choi (preferably harvested from your own garden!)
- 3 tbsp water
- 1 1/2 tbsp olive oil
- 3 cloves minced garlic
- 1 tsp fresh ginger (peeled and minced)
- 1/2 tsp sesame oil
- sea salt to taste
- Wash the joi choi very well in cold water and gently dry with a paper towel. Trim off the end of the joi choi and separate the leaves.
- To a cold pan, add the olive oil, garlic, and ginger, and turn the heat to medium. Fry gently until pan is fragrant.
- Add the joi choi to the pan and gently toss to coat every leaf with the ginger and garlic oil.
- Increase the heat to medium high and toss for about 15 seconds. Add the water and cover the pan. Let cook in the water for 1 minute.
- Turn the heat off, season with salt and sesame oil and enjoy!
- Optional: toss in rice noodles, chicken, beef, or any of your other favorite ingredients!
- Great as a main dish by itself or as a side dish.