Purple or Chinese Flowering Cabbage Choy Sum (Brassica rapa var. parachinensis), also known as hon tsai tai, is a cold-hardy leafy green prized for its vivid magenta stems, tender leaves, and spicy yellow blooms. Ready to harvest in just 50 days, this heirloom variety reaches 12 to 36 inches tall and thrives in moderate conditions with full sun and slightly acidic to neutral soil. Its gourmet flavor and striking appearance make it a showstopper in both the kitchen and garden, particularly during fall and winter growing seasons.
Full Sun
Moderate
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36in H x ?in W
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Moderate
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The contrast between crispy magenta stems, soft tender leaves, and spicy yellow edible flowers creates a phenomenal culinary experience. Choy sum is equally at home eaten fresh as a snack or cooked, with the slim, crunchy stems providing a refreshing crunch that survives both raw and heat. Its exceptional cold tolerance makes it one of the finest leafy greens for fall and winter harvests, when most other greens have faded.
Choy sum excels in both raw and cooked preparations. The slim, crunchy stems are refreshing enough for fresh snacking straight from the garden, while the tender leaves and spicy yellow blooms translate beautifully to stir-fries, steaming, and sautéing. The edible flowers add visual appeal and peppery notes to salads and cooked dishes alike.
No timeline data available yet for this variety.
Sow seeds directly in the garden at a soil temperature between 55 and 70 degrees Fahrenheit. Space seeds 1 inch apart in full sun with well-draining soil adjusted to pH 6.0 to 7.5.
Harvest choy sum approximately 50 days after sowing once plants reach harvestable size. Pick individual outer stems and leaves as needed, or harvest entire plants when they reach 12 to 36 inches tall. The tender leaves, crispy stems, and yellow blooms are all edible and best used fresh. Harvest in the morning when plants are crisp and cool for optimal texture and flavor.
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