Pak Choy 'Red' f1

The deep red leaves are even more vibrant in person and held up beautifully in a fresh salad. I love that they pack antioxidants too, making my meals feel a bit healthier.

I tossed these into a stir-fry last night and the stems stayed perfectly crunchy while the leaves wilted nicely—exactly what I wanted. The color contrast between the white stems and deep red leaves made the dish look restaurant-quality.

The deep red color really pops in my garden, and the leaves have a nice, crisp texture even in salads. These pak choy seeds germinated reliably and grew fast, perfect for adding a splash of color to stir-fries.