 Mustard Cabbage
There are two varieties commonly available, although four are listed as members
of the mustard cabbage group. The most common is Swatow mustard cabbage which
has thick, curving leaf ribs springing from a thick central stalk (Brassica
alba). The ribs are the main part of the leaf with prominent veins extending
almost the width of the leaf. The thick ribs are most suited to pickling and it
is this variety which is used in Szechwan pickled cabbage.
The other variety, commonly known as bamboo mustard cabbage (jook gai choy), has
longer, thinner leaves. Used in soups and stir-fries. Because of its strong
flavour, some recipes advise blanching it before use in stir-fried dishes, but
for those who like its mustardy tang this is not necessary.
Purchasing and storing: As in any green leafy vegetable, look for mustard
cabbage that is fresh and bright, not dark and limp. The leaf ribs are the
important part, so choose specimens in which these are well developed. This
vegetable keeps well for a few days if refrigerated.
Preparation: I have often found sand lurking where the leaves join the stem, so
would advise that just prior to preparation the leaves are detached from the
stem and the whole lot given a good wash. Cut crossways into bite-sized pieces
or, for pickling, into chunks.
Other Languages:
China: dai gai choy, jook gai choy
India: sarson
Indonesia: sawi hijau
Japan: takana, karashi-na
Philippines: mustasa
Sri Lanka: abba kolle
Thailand: phakkat khieo
Vietnam: rau cai
Germination Conditions:
- 20-25 degC, 68-77degF
- Germination 7 Days
- 60 days to attain maturity crisp texture recommended for spring or fall use
- Mustard cabbage (gai choy)
- Brassica juncea
An annual producing abundant foliage that assumes various arrangements sizes
accounting for the large number of cultivars available. Radical leaves are
large, quick growing, obovate or lanceolate, angled or notched, margins finely
serrated, petiole stout, broad and sessile. Of the many cultivars, two sold
locally are: wrapped heart mustard and bamboo mustard.
Origin
This species is possibly of African origin, but was taken early to Asia. It has
been extensively cultivated from Eastern Europe to China and Africa.
Uses
In some cultivars, the stems are used, peeled, pickled and canned. Many others
are preserved as sour-salt mustards. Bamboo mustard is a less bitter cultivar
and can be eaten fresh.
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