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Chinese Broccoli
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Also known as Chinese Kale, Oriental Broccoli or gai lum, Chinese Broccoli is totally different than the Broccoli to which most Americans have become accustomed. Its fresh, baby leaves are wonderful in salads or, once pre-blanched, are a sweet, tasty and crunchy addition to Asian stir-fries with rice or pasta. You may also slice its stems for a bittersweet bite for soups and stews.
Average seed life: 3 years
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#2935 Kaillaan Chinese Broccoli: 45-65 days
Both a bit frost and heat-tolerant, fast-growing Kaillaan
Chinese Broccoli is prized for its edible flowering stalk
with pretty white blossoms. Preferring cooler temperatures,
it may be grown for harvest in late summer and fall. It is
best to pick it young, with thin, 6” to 8” stalks, before
the white flower buds have opened. For the best flavor, cut
it in the morning to reduce water stress. New side shoots
will likely form. Its glossy, blue-green leaves may be
refrigerated up to 10 days prior to use. To give a rich,
peppery punch to stir-fries, try cooking it with a drizzle
of sesame oil, a little minced garlic, a sprinkle of sugar
and a splash of white rice wine. Suprisingly lovely. (OP.)
Packet of 150 Seeds / $3.35
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