Brassica oleracea alboglabra
40-60 days -- Kai-lan, also known as Chinese broccoli, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but slighty more bitter.
Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in other Asian cuisines.
Kai-lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter. PLANTING INSTRUCTIONS ARE INCLUDED.
Kale or Kai Lan in Cantonese is considered to be a highly nutritious vegetable with powerful antioxidant and anti-inflammatory properties. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.
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