Chinese Mustard Green Seeds – Cải Bẹ Dưa | Gai Choy | Brassica juncea

Chinese Mustard Green Seeds – Cải Bẹ Dưa

Botanical Name: Brassica juncea
Common Names: Chinese Mustard Green, Gai Choy, Gai Cai, Green Mustard
Vietnamese Name: Cải Bẹ Dưa
Type: Cool-Season Leafy Vegetable / Large-Petiole Mustard Type

Chinese Mustard Green is a cool-season Asian vegetable known for its broad, crinkled green leaves and thick, fleshy midribs and petioles. Young leaves generally have a milder mustard flavor, while mature leaves and stems develop a stronger flavor.

This vegetable is commonly used in soups, stir-fries, cooked dishes, and is especially well suited for traditional Vietnamese pickling and fermentation as cải bẹ dưa / dưa cải.

Quick Growing Guide

• Germination: Approximately 3–10 days
• Best Soil Temperature: Approximately 55–65°F
• Sowing Depth: 1/4–1/2 inch
• Best Season: Cool spring and fall
• Sunlight: Full sun; partial shade may help during warmer weather
• Soil: Fertile, well-drained
• Soil pH: Approximately 6.0–7.5
• Watering: Keep consistently moist but not waterlogged
• Leaf Harvest: Approximately 45–50 days
• Large-Petiole / Thick-Stem Harvest: Approximately 60–80 days

How to Plant

Direct sow in early spring or late summer for a fall harvest. Sow seeds approximately 1/4–1/2 inch deep, cover lightly with fine soil, and maintain even moisture until seedlings become established.

For leaf harvesting, thin plants approximately 4–8 inches apart. For larger plants with thick petioles, allow approximately 10–12 inches between plants, or up to 12–18 inches for fuller development.

Harvest & Culinary Use

Harvest outer leaves as needed or harvest the entire plant. For pickling, allow the plants to develop broad leaves and thick petioles while the stems are still tender.

Cool weather generally produces better texture and a milder flavor. Extended hot weather can encourage bolting and increase pungency.

Important Variety Information

“Cải Bẹ Dưa” may refer to several selections of Chinese mustard. This seed lot is identified as Brassica juncea and most closely resembles a large-petiole / thick-stem Chinese mustard type. A specific named cultivar is not claimed.

Plant shape, petiole thickness, flavor, maturity time, and other characteristics may vary depending on genetics and growing conditions.

Seeds only – live plants are not included.

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