ZENXIN Organic Choy Sum
Grown in own certified organic farm at ZENXIN Organic Park
Grown organically in certified organic farms, ZENXIN Organic Choy Sum are well known for their pure organic quality, authentic taste and nutrient profile. They are hand-picked for best quality and are strictly grown in accordance with organic farming methods, without the use of pesticides and chemicals, using instead organic fertilizers and compost, produced by the first Certified Organic Input Manufacturer in Malaysia, ZENXIN Organic Fertilizers & Compost Factory. Random pesticides tests on soil, water and produce of farms are also conducted routinely to ensure compliance to Australia and International Federation of Organic Farm Movements (IFOAM) ’s international organic standards, certified by NASAA, to preserve the pure organic quality of choy sums. ZENXIN Choy Sums are grown for their thick-stemmed shoots and flower tips that are crisp and flavorful. They are delicious to serve in salads, soups or stir-fried dishes, providing a crisp textured vegetable with a delicate, slightly mustard-like flavor.
Holes on leaves!
You often notice holes on ZENXIN Choy Sum leaves, fret not! That’s totally normal when it comes to vegetables that are grown by organic farming method. As in ZENXIN, farmers strictly use ZERO pesticides on plants despite any reasons to safeguard consumers’ health. Without the use of pesticides during the farming period, plants are easily attracted by insects, snails or slugs which explains the tiny holes on organic crops. You don’t see them on conventional crops, as the high usages of pesticides would have killed those insects, which neither safeguarding the ecosystem nor consumer’s health. Therefore, the tiny holes, sometimes insects on plants, are the proof that they are grown strictly without the use of harmful pesticides, herbicides and chemical fertilizers. All you have to do is, simply wash the greens and remove any damage and, if necessary, cut the dry cut ends of the stalks before using them in cooking.
Choy Sum – It’s more than just stir-frying.
Choy Sum, a green leafy vegetable that is available year-round and comes with taste of sweet with a tinge of mustard-green flavour.
Choy Sum is a member of the family Brassicaceae, examples of family members are cabbage and mustard, which is often referred to as the cruciferous vegetables. Members of this family contain chemical components called glucosinolates, which are responsible for providing distinctive and pungent scent to this family of vegetables.
Glucosinolates are believed to be having cancer-protective benefits by lowering the risk of certain cancers. However, it may interfere with thyroid function, where it should be taken with doctor or nutritionist’s advice.
Choy Sum is a great source of folate, beta-carotene, fibre, calcium and iron. Its cooking methods can be similar to broccoli, whereby stir-frying, salad, steam, cook in soup or even eaten raw.
Do you know?
Choy Sum is one of the most popular vegetables that is used in Cantonese cuisine in Hong Kong. Cantonese cuisine emphasised on using fresh seasonal ingredients by cooking them lightly to enhance, but not mask the flavor of the ingredient itself. In Cantonese cooking, Choy Sum is often prepared by lightly blanched and topped with oyster sauce, rice wine, soy sauce, or sesame oil, or lightly stir-fried with garlic.
Can Choy Sum flower be eaten?
You may observe some choy sum comes with its flower intact and wonder if it is safe to consume or better to discard. Actually, Choy Sum flowers are safe to consume, but it may taste bitter after cooking.
For short term storage, Choy Sum can be refrigerated up to 7 days and kept unwashed in a plastic bag, whereas for long term storage, it is suggested to be blanched in boiling water for 2 minutes before freezing it. Nevertheless, consume it fresh to enjoy the benefits to the max.