Gai Lan

Gai lan, also known as Chinese broccoli or kai-lan, is a leafy brassica with thick, glossy blue-green leaves, sturdy stems, and small white-flowered florets. Its flavour is bold and slightly more bitter than conventional broccoli, with the entire plant above the root being edible. Exceptionally rich in vitamins A and C, calcium, and iron, it thrives in cool conditions and has been cultivated for over two thousand years.

Growing

Direct-sow seeds 1 cm deep into well-prepared, moisture-retentive soil once soil temperature reaches 10 °C. Sow in successive batches to extend harvest. Space plants 5–10 cm apart for baby-leaf harvests or thin to 20–35 cm for full-sized plants; row spacing 35–50 cm. For an early start, sow under glass or in a cold frame; late summer sowings (when soil cools again) typically produce the best yields. Seeds germinate in 3–5 days.

Care

Keep soil consistently moist — inconsistent watering encourages premature bolting. Apply a balanced nitrogen-rich fertiliser once plants are established to support leafy growth. Remove weeds regularly, as gai lan does not compete well when young. Gai lan is a long-day plant, so shade-cloth may extend the usable season in very bright conditions.

Harvest

Begin harvesting when the main stem reaches 20–30 cm and before flowers fully open — tight white buds indicate peak tenderness. Cut the central stem just above the lowest set of leaves to encourage side-shoot regrowth; further flushes can be harvested in the same way. Thick stems can be split lengthwise or peeled before cooking. Plants reach harvest readiness from 60 days after sowing.

In the kitchen

Use the leaves, stems, and flower buds together. Blanch or stir-fry briefly — 2–3 minutes — to retain colour and crunch; thick stems need a minute or two longer than the leaves. Pairs well with oyster sauce, garlic, and ginger. A classic accompaniment to roast meats in Cantonese cuisine; also excellent steamed and served with sesame oil.

Storing

Store unwashed stems loosely wrapped in a damp cloth or paper towel in the vegetable drawer of the refrigerator for up to 5 days. For longer storage, blanch cut pieces for 2 minutes, cool in ice water, pat dry, and freeze in airtight bags for up to 3 months.