Botanical Interests, Mustard, Chinese Gai Choy

• crunchy stems
• flavor is mild when young and makes an excellent baby green
• heads form as plants mature
• Cooking also softens the flavor. Enjoy as a salad green in just 40 days and braise, stir-fry, or pickle when mature

Botanical Interests- Mustard, Chinese Gai Choy

Gai Choy's pungent, classic Chinese mustard flavor is enjoyed predominately in Chinese, Korean, and Japanese cuisines. Also known as Indian mustard, mustard cabbage, and Swatow mustard, Gai Choy has curled leaves that form a head and has wide, crunchy stems. The flavor is mild when young and makes an excellent baby green (heads form as plants mature). Cooking also softens the flavor. Enjoy as a salad green in just 40 days and braise, stir-fry, or pickle when mature.