How to prune choy sum 'green lance'

Harvest the main flowering shoot at 40–50 days, when buds are tight and just beginning to open. Cut the central flowering stem about 4–6 inches long with a sharp knife, just above a leaf node. This stimulates multiple side shoots to develop, which can be harvested in succession over 2–3 weeks. Harvest side shoots when 4–6 inches long with tight buds.

Every few days once main shoot is cut (to catch side shoots at peak). Choy Sum 'Green Lance' is traditionally harvested at the flowering shoot stage — the tender stems, leaves, and flower buds are all edible. Cut the main shoot before flowers fully open to trigger side-shoot production, which extends the harvest. No ornamental pruning is needed; repeated harvest cuts are the management technique.

Cut the central flowering stem about 4–6 inches long with a sharp knife, just above a leaf node. This stimulates multiple side shoots to develop, which can be harvested in succession over 2–3 weeks. Harvest side shoots when 4–6 inches long with tight buds.