Chinese broccoli

Chinese broccoli (also known as Gai Lan) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the Brassica family, which also includes other vegetables such as cabbage, kale, and broccoli.

Description

Chinese broccoli has thick, flat, glossy blue-green leaves with thick stems, and a small number of tiny, almost unnoticeable flowers. Its flavor is very similar to that of broccoli, but slightly more bitter. It is high in vitamin C, vitamin A, and calcium.

Cultivation

Chinese broccoli is a cool season crop and does well in well-drained, fertile soil with plenty of organic matter. The plant prefers full sun, but can tolerate partial shade. It is typically harvested when the plants are 10-15 inches tall.

Culinary uses

In Chinese cuisine, Chinese broccoli is often steamed and served with oyster sauce. It can also be used in stir-fries, soups, and noodle dishes. The leaves, stems, and flowers are all edible.

Nutritional value

Chinese broccoli is a good source of vitamin K, which is important for bone health and blood clotting. It also provides dietary fiber, which can aid in digestion.

See also

• Chinese cabbage
• Bok choy
• Chinese spinach