Pak Choi Hon Tsai Tai
A Chinese specialty known as Purple Stemmed Kailaan. Young plants produce numerous long pencil thin purple budded flower stems with a pleasant mild mustard taste. Useful raw in salads or lightly cooked in stir fries or soups. Can be spring sown but yields best from early summer to late autumn sowings. Hand harvest 20cm long shoots by snapping them. Shoots that do not snap easily are over mature.
Matures 40 days from transplant.
|15-25||7||20cm||Warmer Temps||2.3||500||Transplant||Asian Cuisine|