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Bok Choy Sum
Bok Choy Sum is closely related to Bok Choy, but its stems are narrower, the leaves are more oval than broad-spoon shaped, and it produces small yellow flowers. Looking at it reminds you of Rapini (which it is milder than.)
There is a slightly bitter tang to the stalks and leaves, and an almost sweet mustardy taste to the flowers (which are edible), so it gives a combined sweet and sour taste which the Chinese still value. In fact, it's considered one of the more desirable types of Bok Choy in china.
There are three sub-varieties: Tsai Shim, Tsoi-Sim and Hon Tsai Tai. All three have dark green leaves. Hon Tsai Tai's leaves also have purply veins in them, and sometimes instead of producing small yellow flowers, the flowers will be purple. It is very tender. Hon Tsai Tai is ready to harvest from seed in 37 to 50 days, depending on where you are.
Cooking Tips
Tends to hold onto dirt and grit more than other Bok Choys, so needs a thorough washing with two changes of water.
Language Notes
"Sum" in Chinese means flower stalk. "Yu choy", one of its synonyms, means "oil vegetable", because the seeds of the flowers can be used to make oil from.
Also called:  Canton Bok Choy
Chinese Flowering Cabbage
Choi Sum
Flowering Pak Choy
Yow Chow Sum
Yu Choy
See Also
Rapini
Other entries for Bok Choy
Bok Choy Sum, Bok Choy, Gai Lan, Shanghai Bok Choy
Other entries for Cabbage
Brussel Sprouts, Cabbage, Chinese Cabbage, Chinese White Cabbage, Kohlrabi, Quintal, Red Cabbage, Savoy Cabbage, White Cabbage
Other entries for Brassica Family
Broccoli, Cauliflower, Greens
Other entries for Vegetables
Agave, Artichokes, Asparagus, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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