Chinese Mustard Gai Choy Vegetable Seeds

CHINESE MUSTARD ‘Gai Choy’ Vegetable Seeds

Botanical Name: Brassica juncea

Chinese Mustard, also known as Gai Choy, is a fast-growing leafy green with a bold, peppery flavour that’s a staple in many Asian cuisines. The tender young leaves are delicious in salads, while mature leaves add depth to stir-fries, soups, and pickled dishes. Gai Choy is highly nutritious and adaptable—perfect for New Zealand gardeners wanting to grow a robust, cool-season crop.

• Bold, spicy mustard flavour—great for traditional Asian dishes
• Harvest young for baby leaf or mature for hearty cooking greens
• Rich in vitamins A, C, and K, plus antioxidants
• Cold-hardy and tolerant of variable soils and climates
• Performs well in beds, raised planters, and large containers

Plant Details

• Plant Type: Annual leafy vegetable
• Plant Height: 30–45 cm

Sowing Information

• Germination: 5–10 days
• Depth: Sow 0.5–1 cm deep
• Position: Full sun to partial shade
• Sow Where: Direct sow into garden beds or large pots
• Soil Type: Well-drained, fertile soil; pH 6.0–7.0
• Spacing: 20–30 cm between plants; 30–45 cm between rows

Growing Tips for New Zealand Gardeners

• Water consistently, especially during dry periods, to promote tender growth
• Mulch around plants to suppress weeds and retain moisture
• Harvest outer leaves as needed to encourage ongoing growth
• For baby leaves, pick when plants are 10–15 cm tall
• Protect from aphids and whitefly with fine mesh or insect netting if needed

Harvest

Ready to harvest 30–45 days from sowing. Pick young, tender leaves early or allow plants to mature for full-size bunches. Regular harvesting extends the productive season.

When to Sow Chinese Mustard in New Zealand