In early spring I planted Joi Choi and Japanese Red Mustard; and six weeks later the leaves are huge and healthy, and their strong flavor repells the snails. Joi Choi must be in the Bok Choi family.
My husband creates a delicious dish with these wonderful leaves. Pick a lot because they cook down. In a skillet heat olive oil, chopped garlic, Joi Choi, Japanese Red Mustard, and if you have them, add in red cabbage and onion. Cook a few minutes on the stovetop. They have a strong edgy flavor, and are yummy as a side dish with steak and potatoes or anything else you want.