CHOI SUM BROCCOLI

Broccoli Yu Choi Sum, also known as choi sum, choi sam or cai xin in Mandarin, is a leafy vegetable that has been popular in Chinese cuisine for centuries. Originally from mainland China, it has been cultivated since at least the 5th century. Over time, choi sum culture developed, giving rise to many new varieties that enriched the culinary diversity in China and spread to neighboring countries such as Japan, Vietnam and Thailand.

• Evolution of Culture and Popularity Origins and Expansion: Choi sum has been cultivated for its slender stems and oval leaves for centuries in China. As its popularity grew, it became one of the most sought-after vegetables in local Asian and Southeast Asian markets. Its presence has also expanded across Chinese diasporas, notably in Europe, Australia and the United States, where it is available in specialty grocery stores and Asian markets.
• Botanical Characteristics: Choi sum is distinguished by its smooth, crisp stems, typically measuring 15 to 20 centimeters in length. Its leaves are broad, flat and slightly serrated, surrounding edible yellow flower buds. These flowers add not only to the texture of the vegetable but also to its peppery and subtle mustard flavor.
• Flavor and Texture: Choi sum is appreciated for its juicy, tender and crunchy texture, as well as for its mild taste with sometimes a slight bitterness. Flavor can vary depending on the age of the plant: young stems tend to be sweeter, while more mature stems offer a more robust and pungent flavor.
• Use in Cooking Culinary Preparation: Choi sum is versatile in cooking. It can be quickly stir-fried with garlic and ginger, added to soups, or simply blanched and served with a light soy sauce as an accompaniment to meats or seafood.
• Cultural Significance: In China, choi sum is appreciated not only for its nutritional value but also for its symbolism. Its Cantonese name, choi sum, literally “vegetable heart”, reflects its importance as a central ingredient in many traditional dishes.

In conclusion, Broccoli Yu Choi Sum embodies the rich history and China’s culinary diversity, while playing a crucial role in Asian cuisines across the world. Its popularity continues to grow thanks to its exceptional nutritional qualities and its versatility in the kitchen, ensuring its place of choice on plates and in international markets.

• Rich in Essential Nutrients Choi sum is an excellent source of essential vitamins such as vitamin C, which is important for the immune system, skin and cardiovascular health .
• It also contains vitamins A, K, and various B-complex vitamins, which play a crucial role in several bodily functions, including vision, blood clotting, and nutrient metabolism.
• Antioxidants Like most green vegetables, choi sum is rich in antioxidant compounds such as flavonoids, carotenoids and polyphenols. These antioxidants help neutralize free radicals in the body, thereby reducing oxidative stress and potentially the risk of chronic diseases.
• Anti-inflammatory Effects Antioxidants and phytochemicals found in choi sum may have anti-inflammatory properties. Regular consumption of green vegetables like choi sum can help reduce inflammation in the body, which is often associated with various health conditions.
• Digestive Support Choi sum is a good source of fiber food, essential for maintaining a healthy digestive system by promoting regular intestinal transit and supporting balanced intestinal flora.
• Cardiovascular Potential The presence of potassium in choi sum can help maintain normal blood pressure. Additionally, its nutrients like vitamin K can promote proper blood clotting, thereby reducing the risk of cardiovascular disease. Use and Precautions
• To benefit as much as possible from the nutrients of choi sum, it is recommended to consume it fresh and lightly cooked in order to preserve its nutritional properties.

Traditionally, Broccoli Yu Choi Sum, also known as choi sum or cai xin, is prepared in different ways in Asian cuisine, especially Chinese cuisine. Here are some traditional methods for cooking choi sum:

• Stir-fried Choi Sum with Garlic and Onion Ingredients: Broccoli Yu Choi Sum, washed and drained Garlic, minced Onion, minced Vegetable oil (preferably sesame oil for an Asian flavor) Soy sauce Salt and pepper Instructions: Preparing the Choi Sum:

Cut the stems of the choi sum into equal sized pieces, separating the leaves if necessary. Stir-fry: Heat oil in a wok or large skillet over medium-high heat. Add the minced garlic and onion, and sauté until golden and fragrant. Cooking the Choi Sum: Add the choi sum to the wok. Stir quickly to coat the vegetables with oil, garlic and onion. Add one to two tablespoons of soy sauce to season. Season with salt and pepper to taste. Finishing: Sauté the choi sum for about 3-5 minutes, stirring frequently, until the stems are tender-crisp and the leaves are wilted. Remove from heat and serve hot as an accompaniment to rice or noodles, or as a light vegetarian dish.

• Blanched Choi Sum with Oyster Sauce Ingredients: Broccoli Yu Choi Sum, washed and drained Oyster sauce Sesame oil Optional: grated fresh ginger, red pepper flakes Instructions: Preparation of Choi Sum:

Cut the stems of the choi sum if necessary and separate the leaves. Blanch the Choi Sum: Bring a pot of water to a boil and add a pinch of salt. Immerse the choi sum in the boiling water for about 1-2 minutes, until slightly tender but still crunchy. Drain well and transfer to a bowl of ice water to stop the cooking and retain the bright green color. Preparation of the Sauce: In a small saucepan, gently heat the oyster sauce with a little sesame oil. Add grated ginger and red pepper flakes if desired for added flavor. Drain the blanched choi sum and place it on a serving dish. Pour the hot oyster sauce over the choi sum and toss gently to coat. Serve hot as an accompaniment to meat or seafood dishes, with rice or noodles. Notes: Choi sum is often used quickly cooked to preserve its crunchy texture and nutrients. You can adjust the seasonings to suit your personal taste and spiciness preferences. These traditional cooking methods showcase the freshness and delicate flavor of Broccoli Yu Choi Sum, providing an authentic dining experience that can be enjoyed as a main course or as a side dish in Asian cuisine.

This broccoli is super productive, we can grow it very early in spring, summer, fall and it even tolerates the cold of winter in our outdoor greenhouse or in a cold frame greenhouse. We grow this super food all year round, it’s one of my favorite vegetables. If you want to grow it for the winter you must leave it around the middle of August and September, it tolerates the cold very well. We have adapted our seeds so that it tolerates our winter cold. What I like about this variety is that you can cut the outer stems and it will grow back repeatedly. Our seeds are vigorous, open-pollinated and adapted to the Quebec climate

• Species: Brassica rapa var. parachinensis
• Sowing: Early April May (consecutive sowing every 2-3 weeks until September and October in an outdoor greenhouse or cold frame greenhouse to have this vegetable during the winter with garden cover in the greenhouse)
• Seeds: 3 seeds per cell or pot in April and plant in the ground around the middle of May or from mid-May, put the seeds directly in the ground.
• A little growing tip, put garlic, onions, shallots or leeks between each plant, this will prevent you from getting diseases:)
• Sowing depth: 0.5-1 cm
• Germination time: 3-7 days
• Soil: Poor, humous, loose and drained
• Location: Sun and tolerates shade and cold very well
• Plant spacing: 20-25cm
• Height at maturity 35-45cm
• Maturity: 40-45 days
• Seed per envelope : +/- 100

Our seeds are guaranteed for the year of their purchase.