Description

Bring authentic Asian flavors to your garden with Gai Choy Chinese mustard greens. Known for its bold, classic taste and wide, crunchy stems, this versatile variety can be enjoyed as tender baby greens or mature heads. With curled, crinkled leaves and crisp midribs, Gai Choy shines in stir-fries, salads, and pickling recipes. Easy to grow and frost-tolerant, it’s a must-have for any home gardener looking for a quick harvest in just 40–60 days.

Botanical Name: Brassica juncea subsp. integrifolia
Days to Maturity: 40–60 Days
Family: Brassicaceae
Native: Widespread, probably Asia
Hardiness: Frost-tolerant annual
Plant Dimensions: 6″–10″ wide and 10″–12″ tall
Variety Information: Head-forming traditional Chinese mustard with crinkled, medium green leaf tips and light green to white, broad, crisp midribs.

When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, when soil temperature is at least 60°F; ideally 75°–85°F. Sow again in late summer for fall crop. Successive Sowings: Every 3 weeks until 10 to 12 weeks before your average first fall frost date for continuous harvest. Mild Climates: Sow in late fall through winter for cool-season harvest.
When to Start Inside: Not recommended; transplant stress can cause plants to bolt (prematurely flower).
Days to Emerge: 5–10 Days
Seed Depth: 1/4″
Seed Spacing: A group of 3 seeds every 6″ –10″
Row Spacing: 12″ –18″
Thinning: When 3″ tall, thin to 1 every 6″ –10″

Harvesting: Harvest in the morning if possible. You may start harvesting leaves when they are 2″ tall, as needed; remove no more than 1/3 of the plant if regrowth is desired, or let plant grow to maturity and harvest entire plant. Late summer crops will last until the first hard freeze.

This packet sows up to 19 feet. 115 seeds.