Gai Choy (Brassica juncea): the passion for Asian cuisine, not only Japanese one, has led us to cultivate and propose this vegetable, in fact, it is part of Takane, although it is mainly conducted to the production of leaves, Gai Choy is actually a stalk mustard, this is in fact the most developed part of the plant, the taste is intense, reminiscent to Wasabi with sweet nuances. Excellent storage for fermentation.
 Growth is rapid, in a couple of months after sowing you will have the first harvest, cutting the stem a few centimetres above the collar will quickly grow back for a subsequent harvest. It doesn't suffer cold and tolerates snow and frost.  
The Gai Choy is also called "Chinese Mustard", or  "Indian Mustard", this is because its great versatility in the kitchen, together with its easy, fast cultivation has made it a vegetable consumed in many parts of the world where it is found in many traditional recipes.
 It can also be grown in pots. Suitable for auto production gardens as well as for the market since the appearance and fragrance are very inviting.