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Kai Choi 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. Kai Choi leaves are a fair grass green and it has a bitter/peppery taste.

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 from 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.


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Other Kai Choi 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 Prepare & Cook Kai Choi

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.

Try our Kai Choi Recipes: Kai Choi with Garlic Oyster Sauce

See also Thai Basil >>

Kai Choi
Kai Choi
Kai Choi