Choi Sum / Choy Sum

Season Overview

Description

Choi sum is a leafy vegetable, similar to pak choi, but with longer, thinner stems. Choi sum is used in Asian cuisine for stir-fries or wok dishes, or for noodle soups. Short preparation in a wok is most recommended here, as it retains its beautiful green color. Choi sum should not be steamed, as this usually makes it bitter. Only the flowering stems and young leaves are used in the preparation. The taste of choi sum is a mixture of spinach and pointed cabbage, but it is much crunchier

Growing tips

Pak Choi is particularly suitable for medium-heavy and nutrient-rich soils in areas protected from the wind. It particularly likes evenly high humidity. Its heat requirement is not particularly high. It can be grown in partial shade as well as in the sun. Like all types of cabbage, it is a heavy eater. Pak choi has a very short development period of only 8-10 weeks. It can be pre-grown under glass in spring and planted out in the open from April. If the spring is too warm, it tends to sprout. It is safer to grow it in midsummer (sowing in July). Pak choi is also suitable for growing in a pot. Its bed should be hoed regularly and good watering is important for it. On dry days, it is advisable to sprinkle it with water or otherwise ensure a high level of humidity.

Details

Light requirement

Semi-shaded

Water requirement

Wet

Soil

Light (sandy)

Nutrient requirement

High

Seeding distance

20 cm

Row spacing

40 cm

Seeding depth

2 cm