Kai Choy


  • Kai Choy (mustard cabbage) is White Rust Resistant
  • Excellent for backyard gardens
  •  Matures in 45-50 days

Item Details

Kai Choy or mustard cabbage that is White Rust Resistant. Excellent for backyard gardens. This variety was a selection from a Molokai farmer (Mr Hirayama). Matures in 45-50 days.

History of the Plant

Gai Choy is native to India. The first varietal differentiation, though, was cultivated in China. Gai Choy prefers warm, humid conditions where it will grow prolifically. It is extremely sensitive to freezing and cannot survive at temperatures below 25°F. In addition to being grown as a food crop, Gai Choy is currently being grown as source for biofuel. It is also grown as a green manure crop, as a soil fumigation treatment and as a soil purifier.

HVO Seeds Package

HVO packages our seeds in custom-made foil packets to keep moisture out and extend the seed life. Some of our Foil Packets have a zip-lock seal to maintain freshness. We also insert a silica gel anti-moisture packet in each foil packet.

Growing Media


Sow the Seeds

Kai Choy seeds are easy to start. You can direct sow the seeds in your garden two weeks before the last frost or start them indoors at about the same time. Sow seeds shallowly, typically about ¼” deep in prepared soil. You should space seeds about 6″ apart in rows 6″-12″ apart. You can grow leaf mustard in pots or containers, too. Its fast growth means a rapid harvest, and you won’t need to spend an entire season caring for the plant.


Soil conditions

Like many brassica plants, Kai Choy mustard greens can adapt to a wide range of soil types and pH values.

It does best in neutral to somewhat acidic soils, and gardeners will benefit from turning aged manure and compost into the soil before planting. You can improve your soil by turning it with manure in the fall before spring planting. An ideal soil for mustard greens is loamy and well-draining.




Mustard greens prefer slightly moist soil and benefit from regular and consistent watering. As with many brassica varieties, gardeners should avoid soaking the leaves when watering to help prevent mold and bacteria growth. Don’t let the soil dry out because mustard greens will bolt and die when stressed by not enough water.


Pests and Diseases

oung, tender mustard greens are delicious, and many insects in your garden will readily eat your greens. Cabbage worms are a common pest that eats irregular holes in leaves and causes lots of mustard greens damage. Other pests include cutworms and various types of caterpillars, aphids, spider mites, and slugs or snails.

Diatomaceous earth is a great way to deter and kill many common garden pests that are organic and safe. A regular dusting of DT between waterings can kill larvae and adult insects.

The most common diseases include anthracnose, mildew, and leaf spot disease. Gardeners who spot the early signs, including spotting on the leaves, white, powdery growth in the forks of leaves, or wilting and yellowing leaves, will need to treat the matter immediately. You should take extra care every time you treat a plant with diseases to prevent it from spreading to other plants.



Within eight weeks, your Chinese mustard greens will be ready to harvest. You can start to pick young leaves from the bottom of the stalk as soon as three weeks. Picking the leaves while they are young is highly recommended- older leaves are bitter and hard to digest.

When temperatures start to rise in summer, the mustard greens will send a large stalk of flowers. This process is called bolting and indicates the plant is fully mature. Try to harvest leaves before the bolt because the KaiChoy leaves turn bitter.




Mustard greens are one of the most nutritious foods you can eat, as they’re low in calories yet rich in fiber and micronutrients.

Additionally, mustard greens contain 4–5% of the DV for calcium, iron, potassium, riboflavin (vitamin B2), magnesium, and thiamine (vitamin B1), as well as small amounts of zinc, selenium, phosphorus, niacin (vitamin B3), and folate



Both raw and cooked mustard greens are a phenomenal source of vitamin K, providing 120% and 690% of the DV per one cup (56 grams and 140 grams), respectively. Vitamin K is best known for its vital role in helping with blood clotting. It’s also been shown to be essential for heart and bone health.

Mustard greens may also be good for your immune system. Vitamin C is a water-soluble vitamin that’s essential for a strong immune system. Research shows that not getting enough vitamin C in your diet can weaken your immune system, making you more susceptible to getting sick.

Among the antioxidants in mustard greens are lutein and zeaxanthin, which have been shown to benefit eye health.

Amazing Recipes Of Kai Choi (Coming Soon)

Greenhouse to Your House

This low-calorie prawn stir-fry can be thrown together and served up as a supper for 2 in just 11 minutes.


Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige’s dish is a simple and quick midweek meal.


John Torode’s speedy side makes the most of Oriental cabbage, served with fragrant spices.


A low fat and fragrantly flavoured fish dish, especially for two.

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