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.
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Choisam is available from Holland and Spain
Calcium and Iron, Potasium, Vitamin A and C.
Overall choisam resembles paksoi, although there are some differences. Choisam has a masterly taste and is more spicy.View Choisam
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.