If the stem becomes too large and the skin toughens, simply peel off the outer layer. The flesh inside remains crunchy and refreshing. Start by preparing a rich, well-drained soil to ensure healthy growth. Sow seeds in spring after the final frost, or anytime from late summer to early fall. In cooler regions, you can plant from late spring to fall, while in subtropical zones, the seeds can be sown year-round. Keep the soil consistently moist to promote healthy growth.
Once the main stalk reaches 8-10 inches tall, with a couple of flowers beginning to bloom, it's ready for harvesting. After the first cut, the plant will continue to branch out, allowing for an extended harvest period. However, the stems and leaves that follow will be smaller in size. Before cooking, you can blanch the stems, leaves, and buds to enhance their tenderness. For a simple and delicious preparation, stir-fry them with garlic, a touch of sugar, and some rice wine. Alternatively, you can boil and serve with a drizzle of oyster sauce.
These versatile stalks, leaves, and buds can be incorporated into a variety of dishes such as soups, sukiyaki, or even tempura. They can be used much like choy sum in Asian cuisine. Blanching before cooking helps soften the texture, making them perfect for a variety of meals, from light stir-fries to hearty soups.