Kosaitai (Brassica rapa var parachinesis): this extraordinary variety of Choy Sum, its a well-known and appreciated as an Asian vegetable, it was one of the most welcome discoveries this year. The plant is substantially a brassica with edible stem and leaves: the taste is slightly mustardy, savory, with many shades up to "salty" The texture of the leaves, excellent even raw, is fleshy and never leathery; the stalk instead, is better when cooked, but lightly steamed. All the chefs who've tried it in directly on our field were amazed. Cultivation is simple, it is harvested when it reaches 60 cm, it will continue to grow until flowering, this phase can be anticipated by harvesting again: which will cause new lateral jets ti sprout and provide one last harvest.
It withstands cold climates well but not the heat, it tends to produce seeds easily as soon as it exceeds 24c.
