Chinese Green, Chinese Mustard, Gai Cai, Gai Choy, India Mustard
Pick young for baby leaf, the tender green leaves used in salads and stir fry. Winter Hardy. Broad leaves with a slight savoyed texture have a peppery flavour and are highly prized in Oriental cooking. The leaves & flowers can be used raw or cooked. The seed used whole in pickles and curries and to make 'Brown mustard'. The seed can be sprouted and used in salads. Seed sown from April to autumn in succession to provide a continuous crop, to prevent the plants from bolting delay sowing until June. Sow in shallow drills.