Yu choy, botanical name Brassica napus var napus, also known as Rape, Oilseed rape, Rapa, Rappi, Edible Rape, Flowering Edible Rape, Green choy Sum, Yau Choi, Nanohana and, in the case of some cultivars, Canola (canola oil). Yu choy is a member of the family Brassicaceae and it is often confused with Chinese broccoli and choy sum. as each has a signature flowering stem. To compound the confusion, any flowering brassica can be referred to as choy sum.

Yu choy is distinguished by its branched stalks and flowering petioles. Tender, succulent and cylindric stalks evolve from a joined base into elongated true green oval leaves that will eventually produce clusters of bright yellow flowers. The flavor of yu choy is distinctively peppered, mustard-like and nuanced with broccoli notes.

Serving Ideas

Yu choy is typically added to salads, particularly the young leaves and sprouts. It is also quite commonly used as a potherb. The immature flowering stems are cooked in a similar fashion as broccoli. Once mature, the flower heads can also be battered and fried. In Asian cuisine, the leaves and flower stems are often cooked in a similar manner to Bok choy or kale. Some varieties are sold as greens in bunches or loose leaf, primarily in Asian groceries, where they are labeled as tender greens.

Geography/History

Yu choy is native to the Mediterranean region, though its relevance on an agricultural and culinary scale is expansive. Its dual identity as rapeseed and yu choy place it in a cross cultural landscape of East and West. It thrives in the Asian continent as well as within Europe and North America. Moreover, yu choy is not just responsible for being a source of food, rather its non-edible counterpart has for two centuries been grown specifically for its oil. In the 19th century, it was less useful as food for animals or humans because it has a bitter taste due to high levels of glucosinolates. Modern cultivars became more palatable for human consumption and they are also grown for the production of biodiesel. In fact, these modern cultivars of yu choy are the world’s third-leading source of vegetable oil.