How to Grow Mei Qingchoi
Wikimedia Commons
Mei Qingchoi
Brassica rapa subsp. chinensis var. mei
vegetableMei qingchoi is a compact, tender Chinese mustard green with smooth, dark green leaves and mild, slightly sweet flavor. It is a fast-growing Asian brassica that matures quickly and is prized for stir-fries and Asian cuisine. This heirloom variety is less bitter than many other mustard greens and produces tender, edible leaves and stems.
When should you plant Mei Qingchoi in your zone?
Get a personalized planting timeline — when to start seeds, transplant, and harvest — based on your USDA zone and local frost dates. Free to start.
Example Mei Qingchoi timeline · Pittsburgh, PA (Zone 6b)
-
Plant Mei Qingchoi
Around Apr 17Near Pittsburgh's average last spring frost.
-
Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
-
Harvest Mei Qingchoi
Around May 22≈ 35 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Mei Qingchoi dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-9; prefers cool seasons for best flavor and leaf tenderness
Sign up free to see if Mei Qingchoi grows in your zone — and get a personalized planting timeline.
Get my Mei Qingchoi timeline →Growth Stages
Seedling
7-10 daysSmall cotyledons emerge, followed by first true leaves with serrated edges. Plants are delicate and vulnerable to pests.
Keep soil consistently moist. Provide bright light to prevent leggy growth. Thin seedlings to proper spacing once first true leaves appear. Protect from slugs and flea beetles with netting or row covers.
Vegetative Growth
15-25 daysRapid leaf development with 4-6 true leaves visible. Plant develops characteristic dark green, smooth leaves and visible stems beginning to thicken.
Maintain consistent moisture and provide balanced fertilizer every 2 weeks. Keep weeds controlled. Monitor for aphids and flea beetles. Ensure adequate spacing for air circulation.
Pre-Harvest Maturity
10-15 daysLeaves reach full size (6-10 inches long) with tender texture and mild flavor. Plants are bushy and compact with well-developed petioles (leaf stems).
Continue consistent watering. Avoid nitrogen excess which can reduce flavor. Begin harvesting outer leaves or cut entire plant. Cool temperatures at this stage enhance sweetness and texture.
Harvest & Regrowth
10-20 days (variable)Outer leaves can be selectively harvested while plant continues growing, or entire plant can be cut for continuous yield. New leaves emerge from center.
Cut leaves in early morning for best crispness. Harvest regularly to prevent bolting. Cut-and-come-again harvesting extends productivity 2-3 weeks. Remove any yellowing or damaged leaves.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
-
Use row covers at planting; spray neem oil or insecticidal soap; apply diatomaceous earth to foliage
-
Strong water spray to dislodge; neem oil or insecticidal soap; introduce beneficial insects like ladybugs
-
Bacillus thuringiensis (BT) spray; row covers; hand-picking; Spinosad if needed
-
Remove debris and mulch where they hide; copper tape barriers; beer traps; hand-picking at night
-
Yellow sticky traps; insecticidal soap; neem oil; reflective mulch to disorient insects
Uses
Stir-fries & Asian cooking
CulinaryMei qingchoi's tender leaves and mild, slightly sweet flavor make it ideal for quick stir-fries, soups, and Asian noodle dishes. The entire plant including stems is edible and adds pleasant texture and subtle flavor to hot dishes. [source]
Fresh salads & raw consumption
CulinaryYoung, tender leaves can be eaten raw in salads for a mild mustard green flavor without excessive bitterness. The smooth texture differentiates it from other coarser Asian greens. [source]
Steaming & blanching
CulinaryThe delicate leaves cook down quickly when steamed or blanched, maintaining bright color and mild flavor. Often served as a simple side dish with garlic and oil in Asian cuisine. [source]
Nutritional & antioxidant properties
MedicinalAs a member of Brassica rapa, mei qingchoi contains glucosinolates and other phytochemicals associated with cancer prevention and anti-inflammatory benefits. Rich in vitamins A, C, and K, plus minerals like calcium and iron. [source]
Pollinator & beneficial insect support
WildlifeIf allowed to flower (bolt), mei qingchoi produces small yellow flowers that attract pollinators and beneficial insects, supporting garden ecosystem health. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest when leaves are 6-10 inches long and tender, typically 35-50 days from seeding. For cut-and-come-again harvesting, begin picking outer leaves once plant has 4-6 true leaves, leaving center growth point intact. For full plant harvest, cut 1-2 inches above soil line in early morning when leaves are crisp. Avoid harvesting during heat of day. Best flavor when harvested in cool weather; becomes bitter if bolted (flowering). Store in refrigerator for up to 1 week in breathable bag.
Fun Facts
- 🌱 Mei qingchoi is sometimes called 'Mei Qing' or 'Tender Greens' in English; 'mei' means plum blossom in Chinese, referencing its delicate nature.
- 🌱 This variety is a popular heirloom in Chinese and Southeast Asian home gardens and has been cultivated for centuries in those regions.
- 🌱 Mei qingchoi matures so quickly (35-50 days) that gardeners can succession plant every 2-3 weeks for continuous harvest throughout the cool seasons.
Gardening Terms
New to gardening? Learn about terms used in this guide:
Join 30,000 gardeners planning their gardens with LizPlants.
Get your personalized Mei Qingchoi planting timeline
Tell us your zip code and we'll calculate exactly when to start Mei Qingchoi seeds, transplant seedlings, and harvest — based on your USDA zone and local frost dates. Includes calendar reminders and printable task lists. Free to start.
Get my Mei Qingchoi timeline →