Edible Yu Choy is different to the oil seed rape widely grown in the West. Edible Yu Choy is grown mainly for harvesting young leaves and flowering stalks. Plants are picked when bolting and are used in many Chinese stir-fry foods. Yu Choy produces green stalks and tender leaves for cooking uses. The plant grows very fast and vigorously in temperature climates, but may bolt premature in hot summer. Seeds are sown in spring and fall. Special Note: Choy Sum in Chinese means the inner stalks and tips, and thus Yu Choy is also called Green Choy Sum in some regions because Cantonese love to eat the delicious stalks and tips of this vegetable. However, Choy Sum refers generally other Chiense cabbage varieties, but with white stalks, also called White Choy Sum. --- Please click the item name to see the details and place your order --- |
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| Yu Choy, 50 Days Fast-growing vegetable. Harvest tender flower stalks for stir-fry use. | | | Yu Choy, 60 Days Very popular in Chinatown. Used extensively in Cantonese cooking. | ||
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| Yu Choy, 70 Days One of standard varieties grown in Southern China. | | | Yu Choy, 80 Days Dark green leafy plant. Excellent for stir-fry. | ||
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| Yu Choy, Chin-Gu Late flowering. Tender leaves, | | | Yu Choy, Hybrid Yu-Choi-Tai Young deep green leaves and stalks for eating uses. | ||
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| Yu Choy, Hybrid Leafy Yu Choy High quality. Delicious vegetable. | |||||
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