Chinese broccoli, known locally as kailaan, is a leafy brassica that produces tender, blue-green stems and small flowering heads in just 60 to 70 days. Unlike its bulkier European cousin, this variety grows to a modest 24 to 30 inches tall and rewards gardeners with a delicate, mild flavor that works beautifully in stir-fries and steamed preparations. It thrives in cool-season conditions and can be sown in spring (one to two weeks before your last frost) or in late summer for a fall or winter harvest, making it a year-round option for patient growers.
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Chinese broccoli excels as a cool-season crop, with germination occurring steadily between 60 and 85°F and harvest arriving in under 10 weeks. The edible portions are tender stems rather than dense heads, offering a subtly sweet, mineral quality that intensifies when lightly steamed or wok-tossed. Direct sowing is strongly recommended over transplanting, since young seedlings prone to bolting are better left undisturbed in the ground. Spacing of 18 inches between plants allows adequate air circulation and room for the upright growth habit to develop fully.
Chinese broccoli is prepared most often as a simple vegetable side dish, briefly steamed or stir-fried with garlic and sesame oil to preserve its tender texture. The entire above-ground portion, stems, leaves, and immature florets, is edible, making efficient use of the plant. It appears frequently in Cantonese and broader Asian cuisines, where its mild flavor and quick cooking time are valued in everyday meals.
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Start inside is not recommended; transplants tend to bolt (prematurely flower).
Sow seeds directly outdoors one to two weeks before your average last frost date for spring harvest. In late summer or winter, direct sow for cool-season crops. In mild climates, fall or winter sowing produces excellent results. Plant seeds ½ inch deep.
Harvest Chinese broccoli when the stems are tender and the flowering heads are still compact and tightly clustered, typically 60 to 70 days after sowing. Cut stems at the base with a sharp knife; the plant often produces side shoots that can be harvested in subsequent weeks, extending the harvest period. Pick while the weather remains cool and before heat stress causes the heads to open and flower.
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