Tsa Tsai Mustard (Brassica juncea var. linearfolia): We move from Japan to China, more precisely to the Sichuan area where this vegetable, this "stalk mustard" is highly appreciated and present in numerous recipes. The tuber, that is the "torsa", at the base of the plant is fleshy, bright green, knotty, a bit spicy but not too invasive, for this reason it is used   fresh in fried rice and tofu dishes or to  add flavour to soups and fried foods. It's often pickled with salt and spicy chilli paste to create a kimchi-like side dish, called “Zha Cai,” to add a delicious touch of taste to rice congee and noodles. Cultivation
is simple, it has very few needs, does not tolerate heat, but tolerates frost well, which should be considered at the sowing period!20 days to harvest.
 In addition to its particular and inviting appearance, this vegetable will impress you with its organoleptic qualities: the taste is spicy but delicate, with multiple nuances. Fermentation improves the taste even more, worth trying.
 Rare.