Gai Choy (Brassica juncea var foliosa), also known as Kai Choy, Kai Choi and Takana is a Chinese Mustard Green that has deep green, broad-leafed cabbage-like leaves and is popular in Taiwanese Cuisine. In cooler weather the leaves may curl inwards to form a head of sorts. Gai Choy is the mildest and sweetest of the Mustard Greens.
Sow Gai Choy in the late Summer.
Expect to harvest it in the late Fall and during the Winter when it can grow to 12 inches in length. Baby Gai Choi may be ready for harvest in as little as 21 days.
Gai Choi is usually available in Asian Markets and at some specialty produce markets. Choose Gai Choy with heads that are full and leaves that are broad and even in color. The head and leaves should be blemish free, firm to the touch and have an even color. Avoid any limp leaves. The stems should have no holes and be firm.
Store Gai Choy by wrapping it loosely in paper towels and then refrigerating it in the crisper drawer. Gai Choi should last up to a week in the refrigerator.
Young fresh Gai Choi is pungent but tender. It is entirely edible and can be used almost as one uses Spinach. Many chef find it best if it is Chopped. Use Gai Choy in Soups or Stir Fries. Use it whole as a flavoring agent in Stews and Braises. Gai Choy can be preserved longer if it is pickled or brined.
Dai Gai Choy (Brassica juncea var. rugosa) is another similar Chinese Mustard Green.
Gai Choy is an excellent source of Vitamin C and other vitamins and minerals.
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