Chinese Kale Kai-Lan (芽用芥藍)

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Official name: Brassica oleracea var. Alboglabra 

General description: Chinese Kale is similar to broccoli, but it has sweeter, more succulent flavor. Once you try it, you may never go back to regular broccoli! The entire plant is edible - you can eat the leaves, stalks, buds, and flowers. It can be steamed or stir-fried in just about any dish that you would use regular broccoli in. Try stir-frying it with beef, chicken, or pork, or tofu and add a little ginger for a delicious meal. Florets are also great when dipped in tempura batter and deep-fried. For a gourmet treat, lightly sauté the thinnings that you pull to achieve the recommended 4”-6” spacing.

How to grow:  

• Chinese kale is extremely easy to grow as it does not require care, and prefers cooler climates.
• If you live in a warm climate, go with the slow-bolting varieties.
• Plant the seeds either directly in the soil or in a pot as soon as the ground is workable in early spring.
• Use well drained soil mixed in with organic matter.
• Sow seeds 1/2 inch apart and space them in rows 18 inches apart.
• Choose a spot with partial to full sun.
• Seeds will germinate within 10-15 days.
• Once the seedlings reach about 3 inches, thin them to one plant every 8 inches.
• Give plenty of water, especially in warm climates.
• Add mulch around your plants to retain moisture.
• Chinese broccoli is ready to harvest after 60-70 days.
• Harvest the young stems and leaves when the first flowers appear.
• To encourage faster growth, cut the stalks with a knife, about 8 inches from the top of the plant.

Benefits: Chinese Kale is easier to grow than regular broccoli, because it withstands heat better than most broccoli varieties. High in calcium, iron, and vitamins A and C, one stalk provides 1.5 times the daily requirement of vitamin C.