How to prune choy sum 'sumo'

Harvest main flowering shoot at 45–55 days when buds are just beginning to show color. Cut the central shoot 4–6 inches long above a leaf node. Harvest resulting side shoots when 4–6 inches long with compact buds. Use a clean, sharp knife. Repeated harvesting over 2–3 weeks maximizes yield before quality declines.

Every few days once harvest begins. Choy Sum 'Sumo' is harvested at the flowering shoot stage before buds fully open. Cut the main stem to encourage a flush of harvestable side shoots. This is a cut-and-come-again vegetable managed by timed cutting rather than any formal pruning. Once side shoots are exhausted or the plant fully bolts, pull the plant.

Cut the central shoot 4–6 inches long above a leaf node. Harvest resulting side shoots when 4–6 inches long with compact buds. Use a clean, sharp knife. Repeated harvesting over 2–3 weeks maximizes yield before quality declines.