In Singapore, I used to just go to the “wet markets” or even supermarkets and simply pick up a bunch of Choy Sum (literally translated to mean Vegetable Heart), pay for it and have my favourite vegetable in hand for cooking.
Now it’s a different ballgame ~ local supermarkets do not sell Choy Sum and the only shops that do are Asian Grocery Shops, the closest one to me is 32 miles away so I grow them. I found their seeds, by accident, when browsing in a shop in Mini-Vietnam, Orlando.
Growing them has changed my perspective of this simple ‘low-priced’ vegetable. It has such beautiful flowers which bees love & the seed pods are, to me, like beaded embroidery.
… and from those seeds, come the next generation of that simple vegetable, Choy Sum.
I do not uproot them during harvest, I just cut-off leaves, enough for a meal-dish. They just know when to reproduce, stop growing & make way for the next generation. I do not even need to re-sow, Mother Nature decides.