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.
Botanical Name: Brassica juncea subsp. integrifolia
Days to Maturity: 40–60 Days
Family: Brassicaceae
Native: Widespread, probably Asia
Hardiness: Frost-tolerant annual
Plant Dimensions: 6"–10" wide and 10"–12" tall
Variety Information: Head-forming traditional Chinese mustard with crinkled, medium green leaf tips and light green to white, broad, crisp midribs.
Harvesting: Harvest in the morning if possible. You may start harvesting leaves when they are 2" tall, as needed; remove no more than 1/3 of the plant if regrowth is desired, or let plant grow to maturity and harvest entire plant. Late summer crops will last until the first hard freeze.
When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, when soil temperature is at least 60°F; ideally 75°–85°F. Sow again in late summer for fall crop. Successive Sowings: Every 3 weeks until 10 to 12 weeks before your average first fall frost date for continuous harvest. Mild Climates: Sow in late fall through winter for cool-season harvest.
When to Start Inside: Not recommended; transplant stress can cause plants to bolt (prematurely flower).
Days to Emerge: 5–10 Days
Seed Depth: 1/4"
Seed Spacing: A group of 3 seeds every 6" –10"
Row Spacing: 12" –18"
Thinning: When 3" tall, thin to 1 every 6" –10"
Harvesting: Harvest in the morning if possible. You may start harvesting leaves when they are 2" tall, as needed; remove no more than 1/3 of the plant if regrowth is desired, or let plant grow to maturity and harvest entire plant. Late summer crops will last until the first hard freeze.
