Choy sum

A leafy vegetable commonly used in Chinese cuisine

Choy Sum

Choy sum stalks

Choy sum (Chinese: __; pinyin: cài x_n ), also known as Chinese flowering cabbage, is a leafy vegetable commonly used in Chinese cuisine. It is a member of the Brassica genus, which also includes bok choy, broccoli, and cabbage.

Description

Choy sum is characterized by its tender green leaves, small yellow flowers, and thick stems. The plant is harvested when it is young and tender, typically before the flowers fully bloom. The leaves are smooth and glossy, while the stems are crisp and succulent.

Culinary Uses

Choy sum is a versatile vegetable that can be prepared in a variety of ways. It is often stir-fried, steamed, or blanched and served with oyster sauce or soy sauce. The vegetable is a staple in Cantonese cuisine and is frequently used in dim sum dishes.

Nutritional Value

Choy sum is rich in vitamins and minerals, particularly vitamin C, vitamin A, and calcium. It is also a good source of dietary fiber and contains antioxidants that are beneficial for health.

Cultivation

Choy sum is typically grown in temperate climates and requires well-drained soil and adequate sunlight. It is a fast-growing crop, often ready for harvest within 30 to 50 days after planting. The plant is usually grown in rows and requires regular watering to ensure optimal growth.

Related pages

• Bok choy
• Chinese cuisine
• Brassica

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  Choi Sum stalks