Chinese Broccoli

Chinese broccoli, also called Chinese kale, kailaan, kai lan or wok broc, is a productive oriental brassica grown for its edible leaves, succulent stems, flower buds and white flowers. It resembles traditional sprouting broccoli but offers several harvest stages. Small leaves can be eaten raw; larger leaves, stems and young flowering shoots are usually steamed, sautéed or added to stir-fries.

Plants grow quickly. Baby leaves may be ready only three weeks after sowing, while flowering shoots usually form after about ten weeks when plants are roughly 40cm (16in) tall. Regular small sowings from spring onwards give a continuous summer and autumn supply. Mature plants tolerate light frost and, with protection, may provide modest winter pickings.

As a cabbage-family crop, Chinese broccoli belongs in the brassica section of a crop rotation. It shares many pests and diseases with cabbages, calabrese and other relatives. Fine insect-proof mesh fitted promptly is one of the most valuable preparations.

Chinese broccoli seed is sometimes listed under the Cantonese names kai lan or kailaan, or as Chinese kale. UK availability is more limited than for mainstream brassicas, so check specialist vegetable seed suppliers. Decide whether the crop is intended for quick baby leaves, tender young plants or mature flowering shoots, because the final spacing differs greatly.

Recommended varieties

‘Kailaan Express’

A fast-growing, reliable kai-lan selected for dependable production of tender leaves and flowering shoots. ## 3 - Preparing The Ground Choose a sunny position with rich, moisture-retentive but well-drained soil. Weed thoroughly, then incorporate about two bucketfuls of well-rotted manure or garden compost per square metre or square yard. Firm and rake the surface to a fine, level tilth. In a no-dig bed, apply organic matter as a surface mulch and sow or plant through it. Test very acidic ground. Applying lime during the winter before sowing can raise soil pH and reduce, though not eliminate, the risk of club root. Do not add lime and fresh manure together; plan soil improvement and liming as separate operations.

Cultivar sourceAllotment Pro variety guide

Choose a sunny position with rich, moisture-retentive but well-drained soil. Weed thoroughly, then incorporate about two bucketfuls of well-rotted manure or garden compost per square metre or square yard. Firm and rake the surface to a fine, level tilth. In a no-dig bed, apply organic matter as a surface mulch and sow or plant through it.

Test very acidic ground. Applying lime during the winter before sowing can raise soil pH and reduce, though not eliminate, the risk of club root. Do not add lime and fresh manure together; plan soil improvement and liming as separate operations.

Chinese broccoli can be sown indoors or outdoors during spring, summer and early autumn. Small repeat batches every few weeks are more useful than one large sowing, because flowering shoots are best cut young and regular harvesting encourages further growth.

Indoor-raised seedlings are usually ready to transplant after four to six weeks, once they have a sound root system. Harden them off gradually so leaves become accustomed to outdoor sun, wind and temperature changes. Water the modules before planting, lift each intact root ball and set it at the same depth in prepared soil.

Allow 10–15cm (4–6in) between plants intended for repeated baby-leaf harvests, or 30cm (12in) for full-size plants. Water them in thoroughly. Install insect-proof mesh immediately and seal its edges against the soil so cabbage root fly and egg-laying butterflies cannot gain access.

Avoid planting Chinese broccoli in ground recently occupied by another brassica. A crop rotation helps prevent soil-borne problems building up and makes protective planning easier.

Once established, Chinese broccoli needs little attention beyond consistent moisture, weed control and protection. Water seedlings and transplants until well rooted, then water mature plants during dry spells. Morning is the best time, as plants can use the moisture through the day and foliage dries before night.

Keep container compost evenly moist; pots may need frequent watering in warm weather. Irregular moisture slows the supply of tender stems and leaves. Ground enriched before sowing normally needs little extra feed, but pale or slow container plants may benefit from a balanced liquid feed used according to its label.

The crop can be ready from July to November, only about ten weeks after sowing. Cut the top few centimetres of tender flowering stem just before the first white flowers open. Regular cutting should stimulate more side shoots. Open flowers remain edible and make an attractive salad garnish.

Steam or sauté the leaves and florets briefly. Cook the thicker succulent stems separately, like asparagus, because they take longer than the tender buds. For the best texture, use harvested shoots promptly rather than storing them for long periods.

Chinese broccoli is relatively robust, especially when harvested young, but it shares the normal brassica problems. Inspect beneath mesh and on leaf undersides. Remove damaged material, maintain steady growth and keep the rotation free of cabbage-family weeds that can carry pests or disease.

Common problems