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kai-lan / Chinese broccoli

Chinese broccoli ( kaiIan / kailaan ) Brassica oleracea Alboglabra Group

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Similar to calabrese but with a tangier flavour, kailaan tastes delicious when steamed or stir-fried with garlic, ginger and oyster sauce. A firm favourite in oriental cooking, the stems, leaves and flowering shoots can all be eaten, particularly when the plant is young and at its most tender. It makes an interesting and easy to grow addition to the vegetable garden.

How to care for kailaan / kai-lan:

Once seedlings have germinated, thin them out to allow around 30cm (12in) between plants for good air circulation and healthy growth.

Keep the soil consistently moist but not waterlogged, as drought stress can cause plants to bolt. Apply a nitrogen-rich liquid feed every couple of weeks to encourage leafy growth.

Protect young plants from slugs and cabbage pests like flea beetles and caterpillars. Mulch around the base to retain moisture and suppress weeds.

Harvest shoots just before the flowers open to encourage further side shoots, extending the cropping period.

Sowing instructions:

Sow thinly in situ in summer or early autumn into deep, humus-rich soil that is reliably moist but well-drained. Thin seedlings to 30cm (12in) as they grow, allowing 30cm (12in) between each plant and make sure they are kept well watered during dry spells.

An earlier crop can be started off in individual pots under glass in spring.
Eventual height:
0.45m
Eventual spread:
0.3m
Position:

Full sun

Rate of growth:

Average

Soil:

Moderately fertile, moist, well-drained soil

Hardiness:

Fully hardy

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SD30000749
approx 200 seeds
£3.99
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