911±¬ÁÏ

Chinese broccoli (also known as Chinese kale, kailaan, kai lan or wok broc) is a productive and versatile oriental brassica – a member of the cabbage family. It’s grown as a

A method of harvesting leafy crops so the plants continue to grow and sprout further leaves, providing several pickings over a long period. Snip off just a few outer leaves from each plant, rather than all of them, leaving the inner leaves to grow, for picking in a few weeks. Suitable candidates include lettuces and most types of salad leaves, as well as chard, spinach, mizuna and kale.

A bud is a small, undeveloped shoot that contains the potential for new growth. Buds are typically found on stems, where they can be apical (found at the tip) or axillary (found between leaf axils) and may develop into leaves, shoots or flowers.

buds

Chinese broccoli prefers rich, moisture-retentive but well-drained soil and full sun.

Prepare the ground by weeding thoroughly, then add a couple of buckets of well-rotted manure or garden compost per square metre/yard, to help hold moisture in the soil.

Firm the soil and rake until fine and level, removing any large stones. If your soil is very acidic, add lime to deter clubroot – a fungal disease that affects brassicas.

You can also grow Chinese broccoli for harvesting as baby leaves in large containers at least 30cm (1ft) wide and deep. Fill with multi-purpose or soil-based compost and be prepared to water plants frequently, especially in summer, as the compost will dry out rapidly.

Growing in containers is useful if clubroot has affected brassicas in your garden previously, as Chinese broccoli is also susceptible to this disease.

Chinese broccoli needs very little maintenance, apart from regular watering in dry spells, especially if growing in containers.

Plants grow quickly and are ready for harvesting just ten weeks or more after sowing – generally between July and November. Early sowings may flower sooner, but this doesn’t matter – just use what you can and sow more. Mature plants should withstand light frosts at the end of the season.

Harvest young leaves from cut and come again sowings whenever required.

To harvest the tender young florets, cut off the top few centimetres with a knife just before the first white flowers open. The more you harvest, the more they should produce. Steam or sauté them in a similar way to broccoli. Open flowers are still edible and can be scattered in salads.

Young succulent stems can be cooked separately, like asparagus, as they may take longer than the tender florets. Lightly steam, then add to stir-fries and many other dishes.

Chinese broccoli is best eaten freshly harvested, when succulent and full of flavour and nutrients. But if necessary it can be stored in a fridge for a week or so.

Chinese broccoli is relatively robust and healthy, but being a member of the cabbage family it can be affected by brassica diseases such as clubroot, especially on acidic soil, as well as pests such as cabbage root fly and cabbage caterpillars, so cover crops with insect-proof mesh in summer. When growing speedy young salad leaves these are rarely a problem. Pigeons may damage brassica crops by pecking the leaves.

Also protect seedlings and young plants with our tips on deterring slugs and snails and keep plants well watered, especially in warm weather.