Choy Sum / Chinesischer Blütenkohl (Standardsorte)

Variety

Choy Sum / Chinesischer Blütenkohl (Standardsorte)

created by Alex&Sempi at 22.11.2025

Features

Location

planting: greenhouse

planting: bed

planting: outdoor

planting: raised bed

sheltered from the wind

light: sunny to semi-shady

Soil: permeable soil

soil moisture: no waterlogging

Soil moisture: water-retentive

Fertilization: single dose of compost

fertilization: humus-enriched

Soil: Well fertilized

soil moisture: moist

planting: polytunnel / under protective covers

Fertilization: moderately nutrient-rich

soil moisture: well-drained

Soil: good garden soil

Water: regularly

planting: heat protected

Soil: light to medium-heavy

Soil: sandy to loamy

fertilization: low-nitrogen

pH value: acidic to neutral (5,5-7)

Soil: loosened

fertilization: potassium-rich

Water: Adequate

Planting: pots, tubs, or boxes

Planting: frost-free

Fertilization: moderate

fertilization: sufficient

Water: moderately

Fertilization: organic

Heat requirement: cool

Düngemittel: Pflanzenjauche

Pflanzung: vor Mittagssonne geschützt

Biotop: Feld

Pflanzung: Bauerngarten

Düngung: flüssig

Düngung: NPK 10/10/10

Düngung: NPK 12/8/16

Düngemittel: Hornspäne

Good companions: moisture-loving

Nachbarn schlecht: trockenheitsliebend

Nachbarn schlechte: Schattenpflanzen

Nachbarn schlechte: kalkliebend

Good companions: sun-loving

Nachbarn schlechte: stark wuchernd

Nachbarn schlechte: hoher nährstoffbedarf

Nachbarn gute: mit niedrigen Nährstoffbedarf

Nachbarn gute: hochwachsend

Nachbarn gute: niedrigwachsend

Pflanztechnik: Mulchen

Gießen: Olla

Herkunft: Neophyt

Pflanzung: Hügelbeet

Boden: flachgründig (0-30)

Pflanzung: Gewächshaus

Düngemittel: Mist, Dung

Growth habit

Autumn variety

lifespan: biennial

growth habit: compact

Spring variety

harvest: continuously pickable

growth habit: upright leaf position

leaves: rosulate

growth habit: herbaceous

leaves: loosely leafed

root type: shallow-rooted

self-fruiting

fast growth

harvest: early-ripening

growth habit: rosette-shaped

cross-pollination

seed-fixed: yes

growth habit: upright slender

self-seeding

height: 20 - 30 cm

height: 40 - 50 cm

height: 30 - 40 cm

hermaphroditic

wide: 10-20 cm

growth habit: upright flower stems

entire leaves

simple flower

small flowers

strong growth

non-woody

Spear shaped leaves

propagation by seeds

leaves slim

perennial

insect pollination

leaves: slightly wavy

Nutzungsart: Mischkultur

Summer variety

Blütenstand: traubenförmig

Blätter: mittelgroß

Geschlechtertyp: einhäusig

Keimung: Dunkelkeimer

Blätter: weich/zart

Wuchsform: krautig

Blätter: einfach

Blätter: länglich

Ernteertrag: mittel

Seitentriebbildung: mäßig

Blütenform: kreuzförmig

Schnitt: bei Ernte

Taste

mild

aromatic

mustard aroma

intensive

crunchy

fresh

raw edible

Edible

slightly sweet

juicy

tender

slightly nutty

Essbarkeit: Blüten

Essbarkeit: Blätter

Essbarkeit: Stiel

Toxizität: ungiftig

Fruit shape

elongated

small

pod

Color

brown

light green / pale green

glossy

medium green

Flower yellow

Fruit: yellow-green

Blätter: dunkelgrün

Oberfläche: matt

Frucht: grün

Stamm, Stiel: grün

Wurzel: weiß

Blattrippen: grün

Wurzel: beige

Herbstfärbung: keine

Oberfläche: glatt

Resistances

frost-sensitive

none

Cultivation Break

4 Years

Season Overview

Propagating

Planting

Harvest

J

F

M

A

M

J

A

S

O

N

D

1ST YEAR

2ND YEAR

Description

Choy Sum (also Choi Sum or Choi Sam in Cantonese, Cai Xin in Mandarin) is a leafy vegetable that is frequently used in Chinese cuisine. It belongs to the Brassica genus of the cruciferous family (Brassicaceae). The Latin name is Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis. Choy Sum is a transliteration of the Cantonese name, which literally means "vegetable heart". Choy Sum is also called Yu Choy (you cai in Mandarin) or Pak Kwang Tung. It is also known as Chinese flowering cabbage. The vegetable originally comes from China. It is now also cultivated in Thailand and is often used in Thai cuisine. Choy sum is a green leafy vegetable, similar to kai lan. Choi sum has smooth green leaves and thick, light green stalks. It has small yellow flowers at the top of the inner shoots. Each flower has four yellow, oval to round petals with six stamens on fleshy, upright stems. These reach a diameter of 0.5 to 1 cm and a height of 15 to 20 cm. The leaves are light to dark green and oval (tapering to a point or basal just before flowering) with slightly serrated edges. Unlike cabbage, choy sum does not form compact heads. The fruits are produced by cross-pollination or self-pollination and are pod-shaped. They open when ripe by bursting or drying and release small, round, brown to black seeds. A single pod can contain 4 to 46 seeds. The height of the plant varies greatly and is between 10 and 40 cm, depending on the growing conditions and variety. Flowering usually begins when the plant has about 7 to 8 leaves or is about 20 cm high. The majority of the root system is located at a depth of 12 cm and is limited to a radius of 12 cm. The plant is generally annual and herbaceous, rarely perennial and rarely grows into a semi-shrub. It consists of a simple or (shortly before flowering) branched, leafy growth. It thrives best in soil with a pH value between 5.6 and 7.5. Choy sum is highly valued as a vegetable in China and Japan and is often eaten in soups, blanched or fried. In Thai cuisine, the young leaves and flowering stems are used as leafy vegetables in soups and stir-fry dishes. It is usually prepared briefly fried and has a pleasantly mild taste. Briefly fried in a wok, it retains its beautiful green color and remains pleasantly crunchy. It is also often steamed or pickled. However, it can also become bitter when steamed. Flowering cabbage is often eaten with an oyster sauce.

Non hybrid

Not frost resistant