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Mustard Cabbage

Germination Conditions:

20-25 degC, 68-77degF

Germination 7 Days

60 days to attain maturity crisp texture recommended for spring or fall use

Mustard cabbage (gai choy)
Brassica juncea


There are two varieties commonly available, although four are listed as members of the mustard cabbage group. The most common is Swatow mustard cabbage which has thick, curving leaf ribs springing from a thick central stalk (Brassica alba). The ribs are the main part of the leaf with prominent veins extending almost the width of the leaf. The thick ribs are most suited to pickling and it is this variety which is used in Szechwan pickled cabbage.

The other variety, commonly known as bamboo mustard cabbage (jook gai choy), has longer, thinner leaves. Used in soups and stir-fries. Because of its strong flavour, some recipes advise blanching it before use in stir-fried dishes, but for those who like its mustardy tang this is not necessary.

Purchasing and storing: As in any green leafy vegetable, look for mustard cabbage that is fresh and bright, not dark and limp. The leaf ribs are the important part, so choose specimens in which these are well developed. This vegetable keeps well for a few days if refrigerated.

Preparation: I have often found sand lurking where the leaves join the stem, so would advise that just prior to preparation the leaves are detached from the stem and the whole lot given a good wash. Cut crossways into bite-sized pieces or, for pickling, into chunks.

Medicinal uses: If not pickled, Swatow mustard cabbage is considered a challenge to the digestion, and better avoided for other reasons. It is believed to affect virility. Cantonese only use it in soup which has a reputation as an anti-flu beverage: add chopped cabbage to boiling water, simmer for 15 minutes, season to taste and serve immediately.

Other Languages:
China: dai gai choy, jook gai choy
India: sarson
Indonesia: sawi hijau
Japan: takana, karashi-na
Philippines: mustasa
Sri Lanka: abba kolle
Thailand: phakkat khieo
Vietnam: rau cai
 

Cruciferae

Mustard Cabbage, Chinese Mustard; Jie Cai; Sawi-Sawi, (M); Kai-Choi, (C);
Tua-Chia, (H).
Brassica juncea (L.) Czern. & Coss. var. rugosa Tsen & Lee (Cruciferae)

An annual producing abundant foliage that assumes various arrangements sizes accounting for the large number of cultivars available. Radical leaves are large, quick growing, obovate or lanceolate, angled or notched, margins finely serrated, petiole stout, broad and sessile. Of the many cultivars, two sold locally are: wrapped heart mustard and bamboo mustard.

Origin

This species is possibly of African origin, but was taken early to Asia. It has been extensively cultivated from Eastern Europe to China and Africa.

Uses

In some cultivars, the stems are used, peeled, pickled and canned. Many others are preserved as sour-salt mustards. Bamboo mustard is a less bitter cultivar and can be eaten fresh.
 

Packet 2g 1000 seeds $2.95

Problems

Aphids—Watch for buildup of colonies of aphids on the undersides of the leaves. More information here

Cabbage worms—Three species of cabbage worms (imported cabbage worms, cabbage loopers and diamond back moth worms) commonly attack the leaves and heads of cabbage and related cole crops. Imported cabbage worms are velvety green caterpillars. The moth is white and commonly is seen during the day hovering over plants in the garden. Cabbage loopers ("measuring worms") are smooth, light green caterpillars. The cabbage looper crawls by doubling up (to form a loop) and then moving the front of its body forward. The moth is brown and is most active at night. Diamondback worms are small, pale, green caterpillars that are pointed on both ends. The moth is gray, with diamond-shaped markings when the wings are closed. The damage caused by diamondback larvae looks like shot holes in the leaf.

The larval or worm stages of these insects cause damage by eating holes in the leaves. The adult moths or butterflies lay their eggs on the leaves but otherwise do not damage the plants. The worms are not easy to see because they are fairly small and blend with the cabbage leaves. Cabbage worms are quite destructive and can ruin the crop if not controlled. They are even worse in fall plantings than in spring gardens because the population has had several months to increase. About the time of the first frost in the fall, moth and caterpillar numbers finally begin to decline drastically.