Which Part of Choy Sum Do You Eat? A Complete Guide

November 23, 2025 •

4 min read

While most people are familiar with eating leafy greens, a common question arises with less common vegetables like choy sum: which part of choy sum do you eat? The simple answer is that the entire plant, from the leafy greens to the stems and flowers, is edible.

Quick Summary

The edible portions of choy sum include its leaves, tender stems, and small yellow flowers, which can be cooked or eaten raw depending on preparation. The stems can be cooked separately for even tenderness, while flowers add a delicate, mild mustard flavor.

Key Points

Entire Plant is Edible: You can eat the leaves, stems, and yellow flowers of the choy sum plant.
Leaves are Tender: Choy sum leaves are mild and tender, excellent for quick cooking or using raw in salads.
Stems Add Crunch: The stems are crisp and crunchy, providing a delightful textural contrast.
Flowers are a Delicacy: The small yellow flowers are also edible and have a subtle, peppery, mustard-like flavor.
Cook Stems First: For even cooking, add thicker stems to the wok or boiling water slightly before the leaves.
Mild Flavor Profile: Choy sum has a sweet, mild, and gently mustard-like taste, especially when harvested young.
Versatile Cooking Methods: This vegetable can be stir-fried, blanched, steamed, or added to soups.

Understanding the Edible Parts of Choy Sum

Choy sum, also known as Chinese flowering cabbage or yu choy, is a versatile Asian green prized for its mild, slightly sweet, and faintly mustardy flavor. Unlike some vegetables where only specific parts are edible, choy sum is known for its "top-to-tail" edibility, meaning the entire above-ground plant can be consumed. This includes the leaves, the stems, and the small yellow flowers that appear as the plant matures. Understanding how each part contributes to the flavor and texture of a dish can elevate your cooking.

The Leaves: Vibrant Green and Tender

The leaves of the choy sum plant are the most delicate part. They have a tender texture and a mild flavor that intensifies slightly as the plant ages. When cooked, they wilt down beautifully, similar to spinach, but retain a slightly more robust structure. The leaves are highly nutritious, packed with vitamins A and C, and add a vibrant green color to any dish. They are suitable for quick-cooking methods like blanching or stir-frying and can even be added raw to salads when young.

The Stems: Crisp, Sweet, and Flavorful

The stems are the most crunchy part of the choy sum plant, providing a pleasing contrast in texture to the tender leaves. Younger choy sum stems are thinner and more tender, allowing them to cook at a similar rate to the leaves. However, in more mature choy sum, the stems are thicker and may require a slightly longer cooking time to become tender. A common technique is to add the stems to the wok or boiling water a minute or two before the leaves to ensure even cooking. This preserves their crisp-tender texture, which is a key characteristic of a well-cooked choy sum dish. The stems hold a slightly sweeter flavor than the leaves, with the signature gentle mustard-like bite.

The Flowers: Delicate and Sweet

Yes, even the small, yellow flowers of the choy sum are edible and delicious. They possess a subtle, peppery flavor that is a highlight of the plant. While some vegetables become bitter after flowering, choy sum's flavor becomes sweeter and more succulent as it matures and flowers. A bunch of choy sum with unopened or just-bloomed flower buds is a sign of a high-quality product. These flowers are best enjoyed in quick-cooked preparations or as a delicate garnish. When buying, look for choy sum with small buds, as fully bloomed flowers can sometimes indicate an older, potentially more fibrous plant.

Preparing Choy Sum for Cooking

Proper preparation is key to enjoying choy sum. Begin by rinsing the vegetable thoroughly under cold water to remove any dirt or residue. For younger bunches, you can simply trim the root end. For older or larger choy sum, it's often best to separate the stems and leaves.

For quick stir-fries: Cut the stems into bite-sized pieces and slice the leaves into wide ribbons. Add the stems to the hot wok first, cooking for a minute before adding the leaves.
For blanching: A common Cantonese method is to blanch the choy sum in boiling, salted water. Add the stems first, then the leaves after about 30 seconds. This ensures uniform tenderness. Drizzle with a garlic-infused oyster or soy sauce after draining.
For soups and noodle dishes: Chop the entire vegetable into smaller pieces and add it towards the end of the cooking process to prevent it from becoming overly soft.

Cooking Methods Comparison


Feature	Stir-Frying	Blanching & Dressing	Steaming	Adding to Soups	Raw in Salads
Primary Use	Quick side dish, mixed vegetables	Classic Cantonese side dish	Light and healthy side	Filling, added at the end	Youthful, fresh texture
Texture	Crisp-tender stems, soft leaves	Tender leaves, juicy stems	Retains natural crispness	Soft, integrated with broth	Crisp stems, tender leaves
Flavor Impact	Enhanced by sauce, garlic, ginger	Bright, clean, highlights natural taste	Pure, fresh vegetable flavor	Adds earthy, mild-mustard notes	Mild, subtly peppery notes
Best for	Weeknight dinners, flavorful dishes	Showcasing the vegetable's pure taste	Healthy eating, preserving nutrients	Adding bulk and nutrition	Very young, tender choy sum
Preparation	Separate stems/leaves; cook stems first	Blanch stems first, then leaves	Place in steamer basket	Chop and add near the end	Wash well, chop or use whole leaves
Final Touches	Drizzle with sesame oil, soy sauce	Oyster or garlic sauce drizzle	A light sprinkle of salt or soy sauce	Garnish with fresh herbs	Light vinaigrette, nuts, or seeds

Conclusion

From its tender leaves to its crunchy stems and delicate yellow flowers, every part of the choy sum plant is a culinary treat. The entire plant offers a unique blend of textures and flavors that can be enjoyed in a wide variety of dishes, from simple blanched sides to complex stir-fries. By understanding how to properly prepare and cook each component, you can unlock the full potential of this delicious and nutritious vegetable.

For more detailed recipes and cooking techniques, a reliable resource like Serious Eats's guide on stir-fried choy sum with minced garlic can provide further inspiration. Embracing this versatile green in your kitchen is a simple way to add more flavor and nutrition to your meals.

Frequently Asked Questions

Yes, the stems of choy sum are completely edible. They are a tender and crunchy part of the vegetable, and for thicker stalks on more mature plants, it is recommended to cook them slightly longer than the leaves.

Yes, the small yellow flowers on choy sum are perfectly edible. They have a delicate, slightly peppery flavor and are a delicious addition to many dishes.

Choy sum is most commonly cooked, and quick-cooking methods like blanching and stir-frying are preferred to preserve its flavor and texture. However, very young, tender choy sum can be enjoyed raw in salads.

A classic preparation is blanching it briefly in salted water until crisp-tender, then serving with a drizzle of garlic and oyster or soy sauce. For stir-frying, add the stems first, then the leaves, to ensure even cooking.

Choy sum has a mild, sweet, and slightly mustardy taste. Younger plants are milder and sweeter, while more mature plants develop a more pronounced mustard flavor.

To prepare for a stir-fry, wash the choy sum well and separate the stems from the leaves. Cook the stems in the hot wok for a minute or so before adding the leaves to ensure a crisp-tender result.

Look for bright, vibrant green leaves and stems that are firm and hydrated. A fresh choy sum bunch should have unopened or small, undeveloped yellow flower buds. Avoid bunches with wilted leaves or large, bloomed flowers.