This is a blog post on growing and harvesting Choy sum. Choy sum is a leafy green vegetable that shares similarities with Pak Choy. The stems are much tougher and it grows much taller than Pak Choy. Choy sum is a green leafy vegetable commonly used in Chinese dishes. Here in the UK, they are sold in some supermarkets and Asian grocers.
Choy sum is a great alternative to Pak Choi eating-wise. They are great in stir-fries, noodle soups recipes or simply blanch and add some sesame oil and oyster sauce. They are also great served with wonton soup or noodle dishes.
Growing and harvesting Choy sum
Choy sum is grown from seeds. Do choose a slow bolt variety if you can as they bolt easily. Grow them early in the season when the risk of frost is over. Or grow them when the cooler season starts to set in. Sow the seeds before these seasons. Once the risk of frost is over then plant out. Sow at the end of August or in September.
Protect them from slugs as they love to chew on young their leaves. They can grow in partial shade and don’t need much blazing hot weather and sun. It also helps to prevent the Choy sum from going to start flowering. Once it starts producing flowers there is no chance of it producing leafy greens. Water regularly and grow in manure compost.
The leaves are ready to harvest when they are mature enough. By harvesting them regularly it will encourage more leaves to grow. Otherwise, the plant energy is just concentrated on growing those existing leaves.