Chinese flowering cabbage
Choy sum can be distinguished by its small yellow flowerheads and bright green oval leaves. It is one of the most commonly cultivated plants in Asia and is grown under a wide range of different climates and soil types.
Choy sum’s mild flavour, crunchy stems and soft leaves make it a good match for many different foods and flavours. Simply wash and roughly chop the whole bunch then stir fry, steam or add to soup, stew or even curry. Bunches can be kept for up to a week in a plastic bag in the fridge.