NYU CHOY
Nyu Choy (Brassica rapa subsp. chinensis) is also called milk or cream cabbage. Nyu choy is very similar to Baby Bok Choy — they belong to the exact same species! What differentiates the two is Nyu Choy’s plump, tightly packed milky-white stems and very tender, rounded leaves. This dwarf variant is exceptionally juicy and crisp!
In season: July to October
Nutritional value: Nyu Choy is 95% water! On top of being hydrating, it contains vitamins A, B6, C (54% your DV!), and K, and minerals like calcium, potassium, magnesium, manganese, and iron. In Traditional Chinese Medicine, Nyu Choy is used to help blood circulation and detox the body. It also contains folic acid, beta carotene, and fiber — talk about a powerhouse veggie!
Storage tips: For short-term storage, keep your Nyu Choy whole and unwashed, and place in an unsealed bag in your refrigerator's crisper drawer for up to 7 days. If you are storing them and want to maximize freshness, wrap the heads in a damp paper towel to maintain humidity, then place in an unsealed bag. You can also freeze Nyu Choy for use in stews and stocks by washing, blanching, and freezing!
Culinary uses: Every part of Nyu Choy is edible — from the external leaves, to the stem, to the inner leaves! Steam, grill, sauté, eat raw, ferment, add them into a soup or toss them into a stir fry! Think of it like any other leafy green, it goes great in curries, risottos, pasta dishes, casseroles, savory pancakes, omelets, dumplings, even smoothies! Consider classic flavor pairings like Ginger, Lemongrass, Garlic, or Sesame And Soy Sauce.
