Choy sum

Choy sum is a delicious brassica, and one of the most popular green vegetables used in Cantonese cooking. Its tender leaves cook quickly, its often blanched in hot water with salt, and then served with a soy and garlic sauce.

30 June 2021

We currently grow a variety thats been selected to be non-flowering and is popular because of its crunchy green stem and wide flat leaves. Some varieties of Choy sum are selected for flowering, some for thick stems and others like ours are selected to be large, flat plants.

Choy sum is a variety of Brassica rapa, chinensis. Choy sum is directly related to bok choy and pak choy, these are a subspecies of Brassica rapa that don't form a head. Wombok and Pai tsai belong to a secondary group of Brassica rapa called the Pekinensis group.

Brother Chaozhou from Chaozhou, China cooking Choy sum.

Choy sum is a delicious brassica, and one of the most popular green vegetables used in Cantonese cooking. Its tender leaves cook quickly, its often blanched in hot water with salt, and then served with a soy and garlic sauce.

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