Choy SumBrassica rapa var. parachinensis

Choy Sum

Choy Sum

1. Brassica parachinensis
2. Brassica rapa subsp. chinensis var. parachinensis

1. Yu Choy
2. Chinese Flowering Cabbage
3. False Pak Choi

1. Yu Choy
2. Chinese Flowering Cabbage

1. Cai Xin

1. Choy Sum
2. Flowering White Cabbage

1. Choi Sum

1. NamePak Choi

   Languagede

   Shared with

   1. Brassica rapa subsp. chinensis

   Clarification

   Often confused with Pak Choi, but Choy Sum is specifically harvested for its flowering stalks.

1. choy sum
2. yu choy
3. chinese flowering cabbage

1. Tracheophyta
2. Angiospermae
3. Eudicotyledoneae
4. Rosidae

Mustard family

1. Brassica rapa subsp. chinensis
2. Brassica rapa subsp. pekinensis

1. Leaves
2. Stems
3. Flower buds

Choy Sum, also known as Chinese flowering cabbage, is a jewel of Asian cuisine, prized for its tender stems and edible yellow flower buds.

Originating from Southern China, this fast-growing vegetable has spread to gardens worldwide that value short cultivation cycles.

1. Tasksowing_indoor

   Label

   Indoor pre-culture

   Prioritymedium

   Months

   1. 3

   Estimated effortlow

   Notes

   Bright light is important to prevent leggy growth.

1. Tasksowing_outdoor

   Label

   Direct sowing

   Priorityhigh

   Months

   1. 7
   2. 8

   Estimated effortlow

   Notes

   Ideal for succession planting after early potatoes or peas.

Full sun to partial shade

Protected from strong winds

Humus-rich, loose, deep

Regular, never let soil dry out completely

Basal dressing with compost before sowing

Observe crop rotation intervals with other brassicas due to clubroot risk.

1. Peas
2. Early potatoes
3. Lettuce

1. Spinach
2. Lamb's lettuce
3. Leeks

Maintain a 3-4 year break from other brassicas to prevent clubroot infestation.

Pale green or yellowish leaves; stunted growth.

Premature bolting into flower during heat or drought stress.

Bitter taste of stems caused by water deficiency.

1. Flea beetles
2. Cabbage flies
3. Aphids

1. Clubroot
2. Downy mildew

1. Use of crop protection nets against insects.
2. Consistent irrigation to prevent bolting.
3. Strict adherence to crop rotation.

If wilting occurs without water deficiency, check roots immediately for clubroot.

1. Slugclubroot

   Severitycritical

   Conditions

   1. Acidic soil
   2. Waterlogging

   Affected parts

   1. Roots

   Prevention

   1. Liming the soil
   2. Crop rotation

   Organic control

   1. Dispose of infected plants via household waste

1. Symptom

   Small holes in leaves

   Possible causes

   1. phyllotreta

   First checks

   1. Check soil moisture
   2. Check netting

1. Germination
2. Leaf development
3. Flower stalk formation
4. Flower bud stage
5. Flowering
6. Seed maturation

Very fast growth cycle; plant often moves from sowing to flowering within 40-50 days.

June to October

Yellow

May to November

Just before or when the first yellow flowers open.

Single harvest of the whole plant or successive harvest of individual stalks.

1. Flower stalk is 15-20 cm long
2. First buds show color
3. Stems are still crisp and not fibrous

Wrap in a damp cloth or keep in a glass of water to prevent wilting.

1. Refrigeration
2. Short-term water bath

Short-term storage (fresh vegetable)

3-5 days in the refrigerator

1. Briefly blanch and freeze
2. Pickling (fermentation)

Fresh consumption (steamed, stir-fry)

Fresh market produce

Wash whole plant; trim stem ends slightly if necessary.

1. Stir-frying
2. Steaming
3. Boiling in soups

Mild, sweet with a hint of bitterness, similar to broccoli but more tender.

1. Leaves
2. Stems
3. Flower buds
4. Flowers

1. Roots (not common)

Non-toxic. Like all brassicas, it contains glucosinolates.

Possible; young leaves are well-suited for salads.

Allow pods to turn brown, then dry and thresh.

High; crosses with all other Brassica rapa varieties (e.g., Chinese cabbage, turnips).

Late bolting, vigorous stems, disease resistance.

Not applicable; Choy Sum is an annual herbaceous plant.

The yellow flowers attract hoverflies and small wild bees if some plants are left to bloom.

Pre-culture early batches under glass.

The best time for flavorful harvests.