General Description

• Large, crisp, dark green leaves
• White stalks
• Small florets
• Does not look like western style broccoli.

Select clean crisp leaves with compact florets.

All parts of this vegetable can be eaten. Wash and snap florets and leaves from the stem. If the skin of the stem is tough, peel to reduce cooking time, slice as required. It is most commonly blanched or stir-fried. It is delicious served with oyster sauce.

Gai lan requires plenty of water and generous feeding for a quick maturing process.

People may be familiar with gai lan or “Chinese broccoli” from yum cha, where it is served steamed with a drizzle of oyster sauce. Gai lan has been grown in Europe, as well as Asia, for thousands of years. The whole plant can be eaten; stems, leaves and even flowers. It is great in a stir fry, added to soup or even steamed and served with hollandaise sauce.

English: Chinese kale, white flowering broccoli
Thai: pak khana

Season: Winter,Spring

Botanical Name: Brassica oleracea var. alboglabra

Alternative Names: Chinese broccoli

Availablity: May,June,July,August,September

Growing Areas: 

QLD – Redland Bay, Rochedale, Sunshine Coast Hinterland