Hon Tsai Tai










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Care & Harvest

💡Temperature: Prefers cooler temperatures (65-70F).


✂️ Pruning: Since Hon Tsai Tai has a robust root system, we suggest checking the roots monthly and trimming any that are brown or extending past the yPod. Hon Tsai Tai needs minimal pruning when harvested regularly. Snip any yellow or brown leaves if they appear. 


🥬 Harvest: For ongoing harvest of sweet and tender leaves, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing.

Harvest the long, thin, red-purple flower stems when they reach 8-10 inches long and the flowers just begin to bloom. These stems should snap away from the plant easily; those that do not are over-mature and may be more fibrous.

Quick Facts

Hon Tsai Tai, sometimes called purple choy sum, is a unique variety of greens difficult to find outside of Asian markets. It is a descendent of Chinese flowering cabbage and is closely related to yu choy greens.

This beautiful plant is entirely edible from the purple stems to the dark green leaves, including the tasty, yellow flowers. The blooms are very popular among chefs and, along with the shoots, are quite tender. Hon Tsai Tai is similar to broccoli rabe, but has a sweeter flavor and more delicate texture. 

Enjoy every part of the plant, raw or cooked, as a delicious addition to salads, stir-fries, and pasta dishes.

Harvest to Plate Recipe

How To Cook Hon Tsai Tai


  • 6-8 ounces stir-fry rice noodles (linguini style) –I used about 1/2 box of a 14-oz package of rice noodles
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sesame oil, plus extra for drizzling
  • 2 medium carrots, 2-in julienne
  • 1 large red pepper, 2-in julienne
  • 2 oz fresh cremini (baby bella) mushrooms, sliced thin
  • 1/4 cup Braggs Aminos or tamari sauce, plus extra for drizzling (optional)
  • 1 tablespoon sweet chili sauce (nam chim kai)
  • 2 cloves garlic, mashed
  • 2 teaspoons grated fresh ginger
  • 4 scallions (green and white parts), sliced into 1/4-in pieces
  • 1 medium bunch hon tsai tai (about 4 cups chopped), ends trimmed, leaves and any flowers chopped, stems cut into 2-in pieces


Fill a medium stock pot with water (about half full), and bring to a boil. Remove from heat and immerse noodles into hot water.

Let stand 8 to 10 minutes, stirring occasionally, until noodles are softened but still firm. Rinse well under cool water to prevent sticking, then drain well. Cover with plastic wrap and set aside.

Meanwhile, add oils to a large wok or large saute pan and heat over medium to medium-high heat (do not let oils smoke or burn). Add carrots, peppers, mushrooms and hon tsai tai stems and sauté, stirring frequently, for about 2 minutes. Add aminos, vinegar and chili sauce; mix to incorporate with vegetables; then add garlic and ginger.

Continue stirring and when garlic becomes fragrant (about 30 seconds), add green onion and chopped hon tsai tai. Cook greens but make sure they remain bright in color. Add rice noodles. Mix thoroughly to incorporate with vegetables. (If noodles become sticky from sitting, rerinse using warm water). Drizzle with sesame oil and/or aminos, if desired. Serve immediately.

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