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Mustard Gai Choy
DescriptionPossibly the most common mustard greens used in Chinese cuisine, served as a side dish or appetiser. They can be eaten raw, boiled, steamed or stir-fried in sesame oil with garlic and a hint of red chilli for a simple flavourful side dish. Fast growing vigorous plants can be harvested 25 days from transplant and have broad flat light green crisp leaves that are similar to an Iceberg lettuce in texture.
Matures 25 days from transplant.