Sher Li Hon


Sher Li Hon Stems and Leaves [Hmong Gai Choy; Sher-lihon, Pak Gat kaan, Kluay (Thai)' Brassica juncea var. multiceps Tsen et Lee)]

These mustard greens are very mild and sweet, and the stems are extremely tender - there is no need to give them a head start over the leaves when cooking unless they are very large. Even at 1 inch they are edible and without noticeable fibers. The leaves are thin and tender. The photo specimens were up to 24 inches long with the largest stem about 1 inch diameter. There are other cultivars under this same name that have leaves of different shape.

More on Cabbage & Mustard Greens.

These greens are tasty, sweet and suitable anywhere you'd like a more tender green with a less assertive flavor than regular or even Asian mustard greens (Gai Choy).

Buying & Storing:

  These greens are just starting to appear in the Los Angeles area (2010), so they are probably little known outside the Southern California region, but seeds are available. The leaves yellow fairly soon, so they should be stored in the fridge, loosely warpped in plastic, and used within a couple of days.

Prep & Cooking:

  As with other choys, wash thoroughly, particularly at the base of the stems. You need not separate the leaves from the stems except for stems larger than 1/2 inch. Even stems up to an inch across need little lead time over the leaves.

cb_sherz 100127   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - All photos on this page not otherwise attributed are © cg1. Linking to and non-commercial use of this page permitted.