Choi sum AKA Choy sum, and botanical name Brassica rapa var. parachinensis, literally means vegetable heart. Other given names based on language are Tsoi sum and Cai xin (Chinese), Cai ngot (Vietnamese), Pakauyai (Thai), Saishin (Japanese) and False Pak choi. Baby choi sum is one of the most delicate member of the Chinensis family. Chinensis varieties do not form heads, rather they grow leafy blades much like celery and mustard.

Individual baby choi sum plants can vary greatly in appearance (ie; height and coloring), yet they have a common thread; they are characterised produced by their fleshy stalks and their appearance resembles flowering Bok choy. Baby choi sum’s stalks range from white to pale and lime green. Leaves are similar in color, are oval-shaped crinkled in texture with pointed tips. Baby choi sum has a mildly cruciferous flavor reminiscent to young broccoli and spinach.

Serving Ideas

Baby choi sum has virtually identical culinary purposes as Bok choy. It can be used as a salad green, a cooking green or a pickled vegetable. Its most often used in Asian cuisines and its delicate flavor allows it to absorb the bolder flavors of chiles, spices, garlic, ginger and citrus. Other complimentary pairings include mushrooms, soy sauce, tofu, pork, white fish, noodles, grains, chicken broth and light bodied vinegars.

Geography/History

Choi sum is a cool season vegetable native to mainland China. It is one of the most important leafy vegetables in South China. At least 30 distinct varieties are cultivated there, specifically selected based upon the number of days it takes each variety to mature. Outside of China and Japan, choi sum is less relevant. It is cultivated in Asian farming communities throughout the Western hemisphere only where it readily adapts to uniform climatic and soil conditions.