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Long green stems with yellow flowers?

Can someone please tell me what this mysterious green is?
A vendor handed it to me at the market (as it was closing down) when I told him I only had a dollar left
[ I later found 1.25 in change in my bag and was similarly sold a bag of mixed salad greens ]
He said what it was, but the only thing I remember was him saying it was similar to broccoli rabe....
I know he said it could be put in a salad or sauteed lightly (which is what I plan to do) but I really want to know what it actually IS before I eat it :)


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    1. re: hannaone

      That looks quite a bit like it, actually. But when I google chinese broccoli, I get no images of the sort!

      1. I think it looks like broccolini. Not bitter. You can chop it and cook it or leave it whole. I leave it whole. Trim the stems, if some are thicker, I peel the thicker ones like asparagus so they all cook evenly. You can roast them, but I usually do a sauté and steam with garlic infused olive oil, then some chicken broth and finished with a squeeze of lemon juice once tender and some parm cheese.

        2 Replies
        1. re: nlgardener

          Looking at photos, this looks like it might be the best possibility...

          1. re: DreamCyn

            Maybe a yellow variety of brocolini.

        2. Oh, we had that through my CSA about two months ago. Shoot, I don't remember what it's called! But it was broccoli-like, but wasn't Chinese broccoli.

          1. Because of the yellow flowers, I'm going with Chinese broccoli.


            1. It does kind of look like Broccolini, but the main thing that looks different to me is there are only a few buds on the end of each stem, not larger clusters like Broccolini or Broccoli Rabe.

              1. http://www.thekitchn.com/seasonal-kit...

                I think you may have rapini and it does have yellow buds at the end of it. Please see above link. The link mentions that rapini and brocoli rabe are similar to each other.
                Here is another link with a picture.

                1 Reply
                1. One more vote for gai lan aka Chinese broccoli. Broccolini is a hybrid of gai lan and regular broccoli, but it usually has a wider top. Here's some Chinese broccoli that looks just like yours. http://www.thekitchn.com/farmers-mark... . Rapini is just another word for broccoli rabe. All these plants are mustards and have yellow flowers, but the stalks of the plant in your picture look a little too slender for it to be rapini.

                  1. Another vote for Flowered Chinese Broccoli.

                    1. Looks kinda leggy for gai lan to me. My first thought was some variety of mustard greens.

                      1. It turned out to be very very bitter, and while someone recommended deep frying it, I'm way too lazy for that, and after one not-delicious stir-fry in garlic and butter with lemon, we didn't really eat the rest.

                          1. perhaps the aspergus got fistey with brocli?

                            1. I thought we determined this was Chinese broccoli...no?

                              1. This vegetable is choy sum. It is related to rape and is used interchangeably with Chinese broccoli aka gai lan. It can be steamed, stir-fried, or added to soup during the last few minutes. It's taste is bitter, and mustardy.

                                8 Replies
                                1. re: letsindulge

                                  I immediately went to an image of choy sum, letind. Does the farmer remove the large green leaves and leave behind the stems and yellow buds? Because the OP photo has no leaves and all the images I've looked at do.


                                  I don't see these two as the same.

                                  1. re: HillJ

                                    It's definitely NOT Chinese broccoli, aka gai lan. It actually looks very close to wild mustard. They are abundant during the spring and can be gathered in orchards, and groves. It is a popular foraged plant in many cultures.

                                    1. re: letsindulge

                                      what about the leaves? it's the leaves in the photo I found under choy sum and the lack of leaves in the OP's photo that confused me from one photo to another.

                                        1. re: letsindulge

                                          and here's Chinese broccoli...what do you think, kinda close?

                                      1. re: letsindulge

                                        There are lots of varieties of gai lan/Chinese broccoli. Not all of them are the thick kind that's usually served in Chinese restaurants. Both gai lan and choy sum are mustards, but choy sum (aka pak choi) usually has wider leaves. I think that's why it's called "choy" or "choi" ("cabbage").

                                        The OP's plant seems like it's definitely some sort of mustard, but wild mustard has a huge profusion of leaves by the time it flowers, while some varieties of gai lan are bred to be mostly stem so they can be eaten almost like asparagus. I think it's close enough to HillJ's picture and mine (above), to make a pretty strong case for some type of gai lan.

                                    2. re: letsindulge

                                      Didn't look like choy sum to me, nor gai lan. I still say it's mustard.

                                      1. re: ricepad

                                        Mustard greens? Again it's leaves that are confusing me. The OP photo is stems and yellow buds, no leaves.