200 seeds Choy Sum, Choi Sum, Yu Choy, Chinese Flowering Cabbage Veggies seeds
- Description/Taste Yu choy is a leafy vegetable that produces fleshy stalks
20-30 cm high with oval-shaped
leaves. The branching stems are slender, crisp, smooth, and pale green, and
attached to the stems are broad and flat, dark green leaves that have prominent
veining spanning across the surface. There are also small, bright yellow
flowers that first appear as green buds in loosely compacted clusters of 10-20
buds. The leaves, stems, and flowers of Yu choy are all edible and have a
crunchy, tender consistency. Yu choy has a sweet, green taste similar to baby
spinach, with subtle bitter and peppery notes.
- Seasons/Availability Yu choy is available year-round, with a peak season in
the spring through fall.
- Current Facts Yu choy is botanically a member of the Brassicaceae
family, also known as the cabbage or mustard family, and is a flowering
vegetable favored for its sweet, green taste. Many different varieties are
labeled generally under Yu choy, including Mongolian, Wa Wa choy, Humon, Red
Stem, and Mui, and these varieties vary in size, color, and leaf shape. Yu choy
is also harvested at many different stages, giving it a varying appearance when
sold at fresh markets. Known by many different names including Yau choy, Yu
chai, Green choy sum, and Choy sum, Yu choy is cultivated for its edible
leaves, stalks, and flowers and is predominately utilized in Asian cuisine as a
lightly cooked side dish.
- Nutritional Value Yu choy is an excellent source of vitamins A and C, which
are antioxidants that help repair damage within the skin and fight against free
radicals. The greens are also a good source of calcium and contain some
potassium and iron.
- Applications Yu choy is best suited for raw or lightly cooked
applications such as sautéing, blanching, steaming, or stir-frying. When fresh,
the greens can be added raw into salads, and the young leaves and sprouts are
mainly used. Though the greens can be used fresh, Yu choy is predominately
utilized in cooked dishes, especially in Asian cuisine, and can be mixed into
soups, steamed or sautéed and added into noodle dishes, or stir-fried with
light sauces or chicken broth for a crisp and tender side dish. Yu choy is also
increasing in popularity in Asian fusion dishes and is roasted and blended into
pesto, served with potatoes and American wagyu, or mixed into flavored rice
dishes with gremolata, pickled onions, and other unique ingredients. Yu choy
pairs well with garlic, sesame, lemon, chicken stock, soy sauce, oyster sauce,
white pepper, mushrooms, onions, squash, and meats such as poultry and pork.
The stalks and leaves will keep 3-5 days when stored unwashed in the crisper
drawer of the refrigerator.