Chinese broccoli Growing Guide
A productive and versatile oriental brassica, also known as Chinese kale, kailaan, kai lan, or wok broc. It is grown for its tasty leaves, stems, and flower shoots, which are similar to traditional broccoli. Young leaves can be eaten raw, while larger leaves, tender stems, and young flower shoots can be lightly steamed, sautéed, or added to stir-fries. It is a good source of antioxidants and vitamin C.
This guidance applies to the crop in general. Individual varieties and local conditions can differ.
Planting information
Sow seeds indoors from mid-spring onwards, or outdoors between April and September. Sow 2cm deep. For outdoor sowing, make shallow drills and sprinkle thinly and evenly, then cover lightly with soil. Space rows 30cm apart. For continuous harvests, sow small batches every few weeks. Thin seedlings to 10-15cm apart for baby salad leaves, or 30cm apart for full-sized plants. Protect seedlings from slugs and snails. Seedlings from indoor sowings are ready to transplant outdoors after about 4-6 weeks, once they have a good root system. Harden them off to acclimatise to outdoor conditions. Plant them 10-15cm apart for harvesting as baby salad leaves, or 30cm apart for growing to maturity.
Harvesting information
Cut tender shoots just before the first flowers open; stems, leaves and open flowers are also edible. Kichi can be cut to about 7cm above the base for regrowth and has a June-December supplier harvest window. Other Chinese broccoli commonly crops from July to November, roughly ten weeks after sowing. For baby salad leaves, snip a few outer leaves when plants are 8-10cm tall; summer crops can be ready in about three weeks. Cook thicker stems separately from tender florets. Protect crops for light winter picking in mild areas. Alternatively, let plants die back and cut to a short stump for possible spring regrowth after a mild winter.
Storage information
Store harvested Chinese broccoli in a sealed container or bag in the fridge for up to five days. Wash thoroughly before use.