Mustard Kekkyu Takana -2000 Seed (Brassica Juncea) Variety Prized for Pickling ! Chinese Mustard Plant Chinese mustard which is also known as pak choy is a brassica like cabbage and broccoli. The entire vegetable is edible. It is recognized as a native vegetable in South East Asia and has a history for thousands of years. The awareness for Chinese mustard increased within the past few years because it became a popular vegetable in western countries. Chinese mustard is a cool season vegetable Pleasing, mild mustard taste for use raw in salads or lightly cooked in stir-fries or soups For multiple harvesting of tender stems and leaves Germination Rate: 90% Culinary tips: This variety is prized for pickling. Use in stir-fry and soup. In cold weather, this mustard forms a small head with a tightly wrapped core. The vigorous plants are high yielding and easy to grow. A tasty variety that is very popular in Taiwan and southern China. 5 Grams/3,000 Seeds. Cultivation: Prepare fertile, well-drained soil. Sow seeds in late summer/early fall. Keep soil moist. Fertilize as needed. The flavor is best when grown briskly so plant in fertile soil and keep well watered. Harvest when head forms