– Small Gai Choy
– Mustard Greens
– Bamboo Mustard
– Mustard Cabbage
Small Gai Choy as it names says is a younger version of the Gai Choy. It is said to be native to the Central Himalayans. It is very popular in Chinese, Korean, Japanese, African, and Italian cooking. Gai choy is extremely variable in appearance and it’s colour ranges from bright to dark green.
It prefers warm and humid climates and it is very sensitive to freezing or low temperatures. Gai Choy is harvested when young or fully grown. While young it can be used as a salad green or eaten raw, when young the flavor is milder and can also be used in cooking as its maturer version.