Chinese Mustard Greens Seeds,Jie Cai, cold hardy asian vegetables

 Chinese Mustard Greens, known as “Jie Cai” in Chinese, have their roots in China. They've been grown for centuries across Asia, from China to Korea and Japan. Thriving in cool to temperate climates, these greens are typically planted in early spring or late fall.

Chinese Mustard Greens have broad, dark green leaves with a slightly wrinkled appearance. Flavor can vary from mild to spicy based on variety and maturity.

Younger leaves are typically less intense, while mature leaves possess a more robust, peppery flavor. Their texture tends to be delicate, especially when harvested at an early stage.

Commonly found in stir-fries, soups, and pickled dishes, these greens are a staple in Chinese cuisine, notably in the fermented 'Suan Cai' for a tangy, slightly spicy kick. Korean dishes like kimchi also feature these versatile greens.The spicy varieties are often used to add heat and depth to stir-fries and noodle dishes. The milder ones can be incorporated into soups and hot pots.

How to Grow  Chinese Mustard

mustard should be started indoors a few weeks before planting. Plant 0.5 inches deep in a small pot. Keep well watered and with plenty of light. Transplant in late summer or early fall, about 10 weeks before the first frost of the year for a fall harvest or as late as four weeks before the first frost for a winter harvest. Plant new seedlings every 2 weeks for a continuous harvest. Soil temperature should be 45-60°F for best results. Plant the seedlings about 12 inches apart, with rows spaced about 18 inches apart. This mustard will bolt in warmer temperatures, doing much better in cool-to-cold weather.