Gai Choy has been compared to appear as a loose-heading Chinese cabbage. As noted, all Gai Choi varieties' leaves, color and flavor vary. Leaves can be matte finished, crinkled or smooth with colors ranging from pale to bright green. The ribs are generally always thick, fleshy and succulent, hosting the majority of the plants water reservoirs. The ribs are distinguished by longitudinal creamy green variegation's whose prominence varies. The flavor of Gai Choy is true to the mustard family. Its pungent, peppery and reminiscent of wasabi mustard with a more robust depth when cooked. Gai Choy is harvested both young and at maturity. Mature Gai Choy should be cooked for best digestion.