Kai Choy: Waianae Strain


  •  Nice dark color and fine taste
  • matures in about 45- 50 days
  • Slightly tolerant to white rust fungus disease

Item Details

Kai Choy or mustard cabbage has nice dark color and fine taste that matures in about 45- 50 days. Slightly tolerant to white rust fungus disease.

History of the Plant

Many types of leafy cabbages are used for vegetables, particularly in the Orient. These vegetables belong to several different species and there are many varieties of each, so the classification is confusing to most people. Green mustard cabbage (kai choy) and white mustard cabbage (pak choy) are two types commonly grown in Hawaii. Kai choy, Brassica juncea, includes the types called kai choy in Hawaii, the mustard greens grown in the southeastern United States, and the rai and sarson grown for oil seéd in India and Pakistan. It is also called brown mustard and Indian mustard. The species is variable, with either smooth or hairy, entire or divided leaves, and narrow or wide petioles. It can be distinguished from pak choy by its somewhat lighter green leaves and shorter green petioles. Pak choy, Brassica campestris (Chinensis group) or B. chinensis, in- cludes types called white cabbage, spoon cabbage, choy sam (Singapore), pechay (Philippines), and taisai and Shirona (Japan), as well as others. Pak choy has darker green leaves than kai choy, and white petioles rather than green. Some varieties of both vegetables are grown for their flowers and flowering stems rather than for the leaves. Both kai choy and pak choy grow well under high tempera- tures, although they will form larger plants and are slower to bolt (flower) when temperatures are cooler.

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


Soil Management

Mustard cabbages do well on fertile, well-drained soils with a good moisture-holding capacity. If drainage is poor, seeds should be planted on raised beds. The pH should be between 5.5 and 7.0, and the soil should be free of nematodes. If nematodes are present, fumigate the: soil before planting. Add lime if the soil is very acid. Add organic matter to improve the structure and water-holding capacity.



Apply general garden fertilizer, such as 10-30-10, at a rate of about 3 pounds per 100 square feet. Apply one-half at seeding time and the other half at thinning, about 3 to 4 weeks after planting. Place fertilizer in a band about 3 to 4 inches away from the base of the plants. Over-fertilization will result in plants that are too succulent and that may develop tipburn under warm conditions.


Planting and Thinning

Plant seeds directly in the field in rows spaced about 12 to 15 inches apart. At 3 to 4 weeks of age, before the plants start to become crowded, thin to about 10 to 12 inches in the rows for kai choy and 8 to 10 inches for pak choy. If thinning is delayed too long, the plants will become spindly and leggy, and may bolt before forming a useful plant.




An abundant and continuous soil moisture supply
is essential for the best quality. Insufficient moisture may result in tip burn and slow growth with a loss of tenderness of the leaves. The best time to irrigate is during the morning hours to allow the leaves to dry before night, to prevent white rust infection.


Insect Control

The most common insect pests of mustard cabbages are cutworms, aphids, thrips, red spider mites, cabbage webworms, and loopers. A regular spray program from the time of seeding, using malathion or dimethoate (Cygon), will control the webworms,


Disease Control

The most common diseases of mustard cabbages are damping off, mosaic, white rust, and soft rot. Damping off and soft rot can only be controlled by planting in soil free of the causal organisms, or by treating the soil with a fungicide before planting. Mosaic is best controlled by controlling the aphids which transmit the disease and removing any infected plants so they do not spread the disease. White rust can be controlled to some extent by spraying the undersides of the leaves with Zineb up to 10 days before harvest.



Both kai choy and pak choy can be harvested for food before they are mature, and can be thinned by this method. For maximum yield, harvest at the mature stage, which is 45 to 50 days after planting. Cut off the whole plant at ground level and remove any damaged outer leaves. Harvest before the flower stalk begins to appear, except for the flowering types.




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 Choy Hirayama (Coming Soon)

Greenhouse to Your House

This tender Wat Tan Kai Choy (Stir Fry Mustard Greens in Silky Egg Sauce) is made even more tasty with crab meat. Delicious served with a bowl of steamed rice.


Australian Gourmet Traveller fast recipe for steamed tofu, gai choy and shiitake mushrooms.


Chinese mustard greens is a species of the mustard plant. There are also actually several different types (or subspecies) of mustard greens, and today we are cooking with Gai Choy 芥菜 (aka Head Mustard).


Amazing musician and vocalist Taz Vegas shares his recipe of Pork Kai Choy Soup as seen on Cooking Hawaiian Style Cooking Show.

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