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.
Gai Choi, Siu Gai Choi, Xaio Jie Cai (Shiau Jie Tsai), Baby Mustard, Chinese Leaf Mustard, Indian Mustard, Mostaza, and 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.
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