Springtime
05-20-2009, 01:01 PM
I just went to my asian store and got the hugest pack of kai choy and had some
I thought the taste was nice, but it has an aftertaste that reminded me of tea..? dunno.
But, i was surprised to find when i googled for more info, that kai choy and mustard greens are the same thing, Brassica Juncea, but different varieties? How does that work? I know it's probably complicated and botanical, but anyone more skilled who cares to explain a bit?
Are they the exact same plant, or just very close, or same but from different parts of the world?
Peace
I thought the taste was nice, but it has an aftertaste that reminded me of tea..? dunno.
But, i was surprised to find when i googled for more info, that kai choy and mustard greens are the same thing, Brassica Juncea, but different varieties? How does that work? I know it's probably complicated and botanical, but anyone more skilled who cares to explain a bit?
Are they the exact same plant, or just very close, or same but from different parts of the world?
Peace