Chinese broccoli Heirloom Kai-lan
Chinese broccoli is a leafy vegetable essential to Cantonese cuisine. Thick, flat, glossy blue-green leaves surround tiny yellow flowers. It's most delicious if harvested just when the flowers begin to peek out.
Kai-lan is essential to Chinese cuisine. You've probably eaten a lot of it and will enjoy it even more when you grow your own. Stir-fry with garlic and ginger, or steamed it and served with oyster sauce. It's as tasty as it is nutritious.
Sow Kai-lan in spring or late summer. It grows quickly and the soil should be kept moist. Seedlings planted in autumn will last all winter. 50 days