Choy Sum

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Cai xin | Chinese flowering cabbage | Chinese oil vegetable | Chinese silverbeet, choi sum | flowering Chinese cabbage | flowering pak choy | white flowering cabbage | yow choy sum | yu choy


The texture of choy sum is a lot like broccoli rabe but the flavor is much less bitter. It’s almost like a cross between broccoli rabe and bok choy. Choy Sum has an earthy taste, and means 'heart of the vegetable' in Cantonese. You can often find Choy Sum that has a flowering nature, however we grow the non-flowering time, perfect for bunching.


Store in a humidity-controlled environment in your refrigerator.

In the Kitchen

We use Choy Sum as we would any of the either Asian Greens. Add in towards the end of a stir-fry, and gently wilt through the dish. Alternatively, chop up roughly and add just before serving a hot soup. Delicious!

Simple Stir-Fried Choy Sum

Choy Sum (Asian Greens) with Garlic Sauce

Declan McGillComment