Kai Choy, Hirayama
$5.00Price
Brassica juncea.
Kai choy is also known as Indian Mustard and is traditionally used in Chinese winter soups. Developed by the late gardener Chik Hirayama of Kawela, Molokai. This variety is resistant to white rust, a common disease of kai choy in Hawaii. Kai Choy is commonly used in dishes like oxtail soup and can be stir-fried, blanched, or pickled.
Seeds grown on Molokai
50 seeds per packet
DTM: 45-50 days
Spacing: 10-12"
Depth: 1/8"