Kai choi (Brassica juncea) is also known as Gai Choi, Baby Mustard, Chinese Leaf Mustard. It is a quick-to-mature, easy-to-grow, cool-season vegetable for greens or salads.
Prefers well-drained, fertile soil high in organic matter with a good moisture holding capacity, pH 7.0-7.5. Needs consistent watering. Plants must be well irrigated throughout the growing period to avoid bolting. Kai choi will bolt in hot weather, optimal growing temperature range 15-25°C.
Seeds are direct seeded 1 cm deep and 5-10 cm apart in rows 15-20 cm apart. Kai choi plants can be transplanted, but special care needed to minimize shock in order to prevent premature bolting. You can transplant 5-7cm apart in rows 15cm apart. Use the closer spacings for smaller varieties.
Harvesting is usually done by hand. Kai choi leaves are easily bruised, so take care when harvesting and handling. For maximum yield, harvest at the mature stage, which is 30-50 days after planting. Cut off the whole plant at ground level and remove any damaged outer leaves. Harvest before the flower stalk begins to appear.
Kai choi should be cool-stored at temperatures of 0-5°C at 95-100% relative humidity.
Bau Sin is a broad-leaved heading mustard with thick and broad stalks. Dark green leaves and stalks may curl inward and form a head in cool weather if the temperature is right. Sow Bau Sin at any time of year, but to get the head to form, sow in late summer for harvest in late autumn and over the winter.
Nan-Fong is a loose-leaf Chinese mustard. This variety is
tolerant to heat, suitable for growing in spring through autumn. Ellipse-shaped
leaves are very tender and mildly flavored. Plants can be harvested at any
growing stage for vegetable use.