bitterness of some other iron-rich greens. It is, in fact, one of the nicest leafy greens grown in the tropics. The tender shoots are eaten raw in Thailand, although in most other areas of Southeast Asia, the shoots and leaves are stir fried or braised. The Filipinos make a type of pickle from the hollow stems.
At least two varieties of water convolvulus are cultivated, the one with a slender, blade-like leaf generally being regarded as superior in flavour.
Botanical Family:
Cruciferae
Thai name:
Phak kwaang tung
Malay name:
Sawi
Indonesian name:
Sawi
Filipino name:
Petsay
Flowering Cabbage
Brassica chinensis var. parachinensis
This is a variety of the popular white cabbage or bok choy. As the English name hints, this particular Chinese cabb age has yellow-flowered shoots when mature, although it is usually sold before these are evident. The leaves are less tightly packed than with many other varieties of cabbage. Both the leaves and stems are eaten, while the flowering tips are also edible.
Many Asians regard the flowering cabbage as the best of all Asian varieties, and it is very popular with Chinese cooks (the Cantonese name is choy sam). Flowering cabbage is often cut in 5-8 em (2-3 inch) lengths and added to soup and noodle dishes. In such cases, the cabbage is often briefly blanched before being added, although it can also be stir fried or braised without this step.
Take care not to overcook flowering cabbage, as its crisp texture and bright green colour are part of its appeal. Stir frying is recommended as this method tends to conserve the vitamins and minerals.
Celery Cabbage
Brassica pekinensis var. cylindrica
Botanical Family:
Cruciferae
Thai name:
Phak kaet khaao-plee
Malay name:
Kubis cina
Indonesian name:
Sawi putih
Filipino name:
Petsay tsina
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