Kale Chinese
(Kailaan) Seed
Brassica - oleracea
Chinese Kale (also called Chinese Broccoli) is similar to broccoli, but it has sweeter, more succulent flavor. Once you try it, you may never go back to regular broccoli! The entire plant is edible - you can eat the leaves, stalks, buds, and flowers. It can be steamed or stir-fried in just about any dish that you would use regular broccoli in. Try stir-frying it with beef, chicken, or pork, or tofu and add a little ginger for a delicious meal. Florets are also great when dipped in tempura batter and deep-fried. For a gourmet treat, lightly saute the thinnings that you pull to achieve the recommended 4"-6" spacing. Chinese Kale is easier to grow than regular broccoli, because it withstands heat better than most broccoli varieties. High in calcium, iron, and vitamins A and C, one stalk provides 1.5 times the daily requirement of vitamin C.
When to plant outside: As soon as soil can be worked in spring or 4-6 weeks before average last frost. It may also be planted in late summer for fall harvest. In mild winter climates, it can be sown in late fall for winter or early spring harvest.
When to start inside: 6 weeks before transplanting outside, 3-4 weeks before average last frost.
Harvesting: Pick the center bud stalks first. Side branches will continue to produce flower buds for a second crop. If you prefer to harvest the entire plant at once, whole plants should be pulled just before the flower buds open. (The plants will be 8"-10" tall and stalks will be thick at maturity.)