Purple Choy Sum Cabbage
Inventory, bunch : 0
Description/Taste
Purple Choy Sum is comprised of clustered, elongated stalks that grow upright and bear large leaves. The stalks are primarily gathered when they have reached 15 to 20 centimeters in height and are thick, dense, crunchy, and lightly striated. Purple Choy Sum is known for its pigmented stalks, which can range from royal purple and purple-red to maroon hues, depending on the specific variety and growing environment. If the plants are grown in cooler weather, their coloring will deepen. The leaves grow in an alternating arrangement along the stalks and are broad, flat, and pliable with an oval to elliptical shape. The green leaves also bear wavy to serrated edges and feature prominent veining. Seasonally, Purple Choy Sum produces flowering shoots that showcase small yellow flowers with 4 to 6 oval to round petals. Purple Choy Sum has a crisp, chewy, and snappy consistency when raw and becomes tender when cooked. The stalks, leaves, and flowers are edible and will have varying flavors based on maturity. The stalks and leaves have a mild, sweet, and vegetal taste when young, and as they grow more mature, they become sharper and subtly bitter with a mustard-green-like taste. The flowers also bear a mustard-like flavor and are the most pungent portion of the plant.
Seasons/Availability
Purple Choy Sum is available year-round, with a peak season from mid-summer through winter. Some regions, depending on the climate, may only have the species for a limited season, while other areas produce the plants in open fields and greenhouses, extending availability.
Current Facts
Purple Choy Sum, botanically classified as Brassica rapa var. parachinensis, is an herbaceous annual belonging to the Brassicaceae family. The upright, leafy stalks extend 15 to 40 centimeters in height and are typically harvested within 30 to 60 days of sowing. Purple Choy Sum is an easy-to-grow, cold-tolerant vegetable and produces around 10 to 15 stalks per plant. The species has origins in China and was once a favored winter crop for its tender nature, nutritional properties, and mild flavor. Later in history, Purple Choy Sum spread in popularity and became a species planted worldwide as a specialty green and home garden cultivar. There are many varieties generally categorized under the name Purple Choy Sum in the modern day, and plants can be harvested at any stage during their life cycle. The leaves, stalks, and flowers are collected for culinary preparations, and one plant can provide multiple harvests. Purple Choy Sum is also known as Purple Yu Choy, Purple Yu Choy Sum, Hon Tsai Tai, Chinese Flowering Cabbage, Purple Choi Sum, and Purple Cai-Tai. It is important to note that the term choy sum sometimes refers to the heart of any young plant sold in Asian markets, but in most markets, vendors use this term for the Brassica species in the photograph above.
Nutritional Value
Purple Choy Sum is a source of potassium to balance fluid levels within the body, fiber to regulate the digestive tract, magnesium to control nerve functions, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. The leafy stalks also provide vitamin C to strengthen the immune system, calcium to protect bones and teeth, vitamin A to maintain healthy organs, and other nutrients, including phosphorus, folate, and vitamin B6. The purple-red coloring of Purple Choy Sum indicates the presence of anthocyanins, natural pigments with antioxidant-like properties to reduce inflammation and guard cells against free radical damage.
Applications
Purple Choy Sum typically has a mild, vegetal, and green flavor suited for fresh and cooked preparations. Younger stems and leaves will be sweeter and milder, while mature stems and leaves with flowers develop a subtly spicy or bitter taste reminiscent of mustard greens. It is recommended to thoroughly wash the stems, especially in between stalks if they are still attached, to remove any lingering dirt or debris. The ends are also often trimmed to remove dry or fibrous sections. Once prepped, Purple Choy Sum can be eaten raw and tossed in oils, sauces, or dressings as a light dish. They can also be chopped and added to salads. If the stalks are larger, some consumers may choose to peel the exterior layers to create a more tender texture. In addition to fresh preparations, Purple Choy Sum is most well-known as a lightly cooked vegetable. The leaves, stems, and flowers are edible and can be stir-fried, braised, steamed, or sauteed. It is common for the stems to lose their purple coloring and transition into green hues, depending on the preparation and cooking method. Purple Choy Sum can also be simmered into soups, added to egg recipes like omelets, or cooked into rice and noodle dishes. In China, Purple Choy Sum is a favored ingredient in celebratory dishes prepared during Chinese New Year, also known as the Spring Festival. The vegetable’s coloring, nutritional value, and taste are considered auspicious, and the greens are traditionally cooked with aromatics or pork products for enhanced flavoring. Outside of Asian dishes, Purple Choy Sum has a similar but milder flavor to broccoli rabe, allowing it to be incorporated into a wide array of culinary dishes, notably Italian recipes. Purple Choy Sum pairs well with flavorings such as soy sauce, sesame oil, and oyster sauce, sesame seeds, red pepper flakes, aromatics including ginger, garlic, scallions, and chile peppers, peanuts, and meats such as pork, poultry, and beef. Whole, unwashed, fresh stalks will be kept for 3 to 7 days when stored in a ventilated container in the refrigerator’s crisper drawer. Purple Choy Sum can also be blanched, cooled, and frozen for extended use.
Ethnic/Cultural Info
Purple Choy Sum became known as a Golden Palace Jade Vegetable in China during the Tang Dynasty, spanning from 618 to 907 CE. The variety earned this prestigious royal title when it was offered as a tribute to the emperor from residents of the Hubei Province. Later in the Qing Dynasty, from 1644 to 1911 CE, it is said Empress Dowager Cixi was fond of this vegetable and often requested it to be sent from the Hongshan District in the Hubei Province to the palace so she could eat the specialty greens. Purple Choy Sum is a signature crop of the Hongshan District in Wuhan City and has been grown in the region for centuries. Each year, a high-end crop of Purple Choy Sum is famous for its rumored blessings, sold at premium prices. Purple Choy Sum cultivated in the shadow of the Hongshan Pagoda in the Baotong Temple in Wuhan is believed to have a distinct taste. Local lore claims that the plants can hear the bells of the ancient temple and are grown in the shadow of the 45-meter-tall pagoda, allowing them to absorb spiritual energy. This area is also nourished by the nearby Shai Lake, giving them the most authentic flavor of all the Purple Choy Sum grown in the region.
Geography/History
Choy Sum is native to Asia and is believed to have origins in southern China. The species has been growing wild since ancient times and was first cultivated during the Southern Song Dynasty, from 960 to 1127 CE. Historically, Choy Sum varieties, including green and purple types, were valued for their cold tolerance and ability to be harvested during the winter season when other vegetables were typically scarce. Each region in China had its own variety that they would sell locally and would guard the plant as their signature crop. Over time, Choy Sum was extensively bred for improved cultivation traits, flavor, and texture, intermixing varieties across China. In the 1960s, many new varieties were bred by breeding programs. It is unknown when Purple Choy Sum arose in commercial markets, but the pigmented stalks were eventually spread via seed through retail seed companies worldwide. Today, Purple Choy Sum is widely grown in China, and its production is centralized in the Hainan, Guangdong, Hubei, and Sichuan provinces. It is also grown in other Asian countries as a common seasonal vegetable. Outside of Asia, Purple Choy Sum is a specialty vegetable sold through select farmer’s markets and distributors. It is increasing in popularity in the United States and Europe. Seeds of the variety are also offered through online catalogs for home garden cultivation worldwide.
