Choisam

+Description

Choisam is related to the cabbage family. Choisam is a native Chinese vegetable. Overall choisam resembles paksoi, although there are some differences. Choisam has a masterly taste and is more spicy. The texture is crispy and juicy, but is a bit more fibrous then paksoi.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Choisam is available from Holland and Spain

+Main nutrients

Calcium and Iron, Potasium, Vitamin A and C.

Main varieties

Choisam

Overall choisam resembles paksoi, although there are some differences. Choisam has a masterly taste and is more spicy.
View Choisam

Preparation

Wash the vegetable and cut off the bud. The rest of the choisam can be cut it in pieces and added cooked or raw to a dish.

Consumption

Everything of the Choisam can be consumed. The young and tender leaves of choisam are commonly used as salad leaves, while the older, tender leaves are best after they are cooked. Choisam, when eaten raw, can best be mixed with other green leaves to balance their sharp flavour.

When to eat

Choisam must have firm green leaves, without any brown spots. Keep the vegetable refrigerated, and consume within a few days.

Did you know?

Choisam has many names including: Choy Sum, Choi Sum, Choy Sam, Tsoi sim, Tsoi sam, Brassica parachinensis and Chinese flowering cabbage.
‘Soy’ means vegetable in Chinese.