Choy sum is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family.
It is a small, quick-growing, annual herbaceous plant reaching about 7 to 15 inches in height. It prefers frost-free, cool climates which promotes strong stalks and increases sweetness.It is grown in mid-to-late spring and early autumn to avoid frost. It prefers well-drained, fertile soils with sufficient moisture. Choy sum features alternate leaves with small, four-petaled, yellow flowers on the top of each shoot. The leaves are ovate and light to dark green.
Harvest begins 30–50 days after sowing when the flower buds are fully developed but not open.
Other Names: Chinese flowering cabbage , Asian Chinese Green Vegetable Broccoli Bok Choy Cantonese Cabbage Garlic Chives Kai Lan Kale, Choy sum, yu choy, choi sum, choi sam, cai xin, caixin, Seed, Brassica chinensis var. parachinensis, yellow flower choi sum, and sawi bunga