After realizing that traditional vegetable farming was widely explored in her Kimuyu village in Kiambu County, Jane Kimari decided to be unique to stand out in the market.

The farmer adopted the Chinese cabbage, locally known as pak choy, which is increasingly gaining popularity in Kenya owing to its health benefits.

Kimari learned how to grow, manage, and market the vegetable after attending an Agriculture Exhibition in Kiambu County.

According to her, Pak choy can be grown in either well-structured containers or pots or on open fields on a well fertile soil mixed with natural fertilizers.

“Pakchoy thrives well under moderate sunlight. It needs sunlight exposure for about three to four hours every day,” she said, adding that it is usually grown in areas with high rainfall.

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She employs modern farming techniques, such as the use of a vertical garden. This technology not only improves air quality but also helps farmers like Kimari to maximize and fully utilize limited space.

Preparation starts with weeding to create ample space for the roots to penetrate the ground for nutrients. Pak Choy is a fast-growing plant with maturity time varying slightly depending on the variety.

Some varieties mature quickly, especially if you prefer the leaves young and tender. The time of maturity from seed to harvest for these plants is about 25 to 30 days.

There are other varieties such as Riko Baby, and Long White that ripen in about 40 to 45 days. The longest-maturing varieties include Win-Win and Brisk Green, which ripen in 50 to 55 days.

Farmers can get seeds from various agro vets. The vegetable fetches between Sh130-Sh150 per kilogram. Kimari cultivates various fruits and vegetables, including strawberries, tomatoes, sukumawiki, cabbage, and spinach.