KAI CHOI | MUSTARD GREENS (Brassica juncea) 芥菜
Kai Choi (Brassica juncea), also known as Mustard Greens, is a member of the mustard family. Kai Choi is more pungent than the closely-related Brassica oleracea greens (kale, cabbage, collard greens, et cetera). They are very frequently mixed with these milder greens in a dish of "mixed greens". Mustard greens are also extremely high in Vitamin A and Vitamin K. The leaves are a fair grass green and it has a bitter/peppery taste. It grows to an average height of 7-8 inches.
Seeds sown in very early spring for spring use and in the fall for winter use. Successive plantings 10-14 days apart insure an all season crop. Control of weeds is essential, and 1 to 3 intercultivations may be necessary. When grown for seed, offtype plants should be rogued before flowering.
Growing period is from 40-60 days, depending on variety and weather conditions. For Mustard greens, plants are cut off at ground level when they are young and tender. Leaves 15-30 cm long are preferred for marketing. Greens are cooled to near 0C immediately after cutting and kept at or near that temperature during transportation and marketing. Humidity is kept at 90-95% by use of ice over the load or in the packages.
OTHER KAI CHOI | MUSTARD GREENS NAMES
Gai Choi, Siu Gai Choi, Xaio Jie Cai (Shiau Jie Tsai), Baby Mustard, Chinese Leaf Mustard, Indian Mustard, Mostaza, and Mustard Greens
HOW TO COOK KAI CHOI | MUSTARD GREENS
Lightly boil, steam, stir-fry, combined with other greens and used in soups. Can also be eaten raw as part of a salad, similar to the western mustard green.