One of the most popular Yu-Choy varities grown in Southern China, suitable for growing from Spring through Fall. This is a standard type for cool season growing. Plants with big frame and side shoots can be harvested 55 days after sowing. Dark waxy green young leaves and tender stems are very delicious and succulent, excellent for stir-fry with meat and soups. Cantonese love this vegetable and cook/use it in many daily home dishes.