Chinese broccoli

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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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

Template:Leaf-vegetable-stub Template:China-food-stub

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Contributors: Prab R. Tumpati, MD