Yu Choy

Yu choy is a leafy flowering vegetable in the cabbage family, commonly grown and eaten in East Asian cuisine.

Yu choy is a leafy flowering vegetable in the cabbage family, commonly grown and eaten in East Asian cuisine. It is usually identified with Brassica rapa var. parachinensis and is also widely called choy sum. The plant is valued for its tender stems, leaves, and edible yellow flowers. It is widely sold in Canadian grocery stores and Asian markets.

Taxonomy and naming

Yu choy is generally classified as Brassica rapa var. parachinensis in the mustard family, Brassicaceae. The name choy sum is widely used in English, while you cai and cài xīn are common Mandarin names.

Description

The plant produces smooth green leaves, slender edible stems, and small yellow flowers. It is often compared with bok choy and Chinese broccoli, but it is usually more tender and is not grown into a tight head.

Cultivation and harvest

Yu choy is a fast-growing crop often harvested while young, before or as it begins to flower. Some varieties have historically been grown for oilseed production as well as for edible greens.

Culinary use

Yu choy is a common Asian cooking green, especially in Chinese cuisine. It is typically cooked quickly to preserve its tender texture and mild, slightly sweet flavour.