How to Grow Super Easy Chinese Broccoli

Growing a nice crop of broccoli is not always simple. Fertile, compost-enriched soil, a steady water supply and consistently mild weather are required to grow big heads, plus you need to protect plants from cabbageworms, aphids and other pests. But there is an easier alternative!

Chinese broccoli (also called gai lan, kailaan, jie lan and Chinese kale) bounces back from hot or cold spells like a champ, and produces tender buds and greens in only six weeks. The juicy stalks topped by elegant clusters of buds are incredibly easy to grow, and the small plants are well suited to raised beds and containers.

Chinese broccoli or gai lan is grown for its stems, buds and young leaves

What Is Chinese Broccoli

Most forms of broccoli evolved in Europe, but Chinese broccoli (Brassica oleracea var. alboglabra) originated in the Guangdong and Fujian provinces of southern China, just north of Hong Kong. Starting two thousand years ago with seeds that arrived via early trade routes with Europe, Chinese gardeners made the most of the plants’ inclination to bolt in hot weather by selecting strains that produced thick bolted stems topped by edible flower clusters.

Their efforts have been a huge success. Today both white and yellow-flowered strains are popular throughout Southeast Asia, where gai lan ranks among the ten most important vegetables in home and market gardens. In the semi-tropical climates of Thailand, Myanmar, Vietnam and southern China, gai lan is grown through the winter months at lower elevations, and in summer in the high mountains. The stems are loaded with vitamins K and C, calcium, dietary fiber, and protective phytochemicals like glucosinolates. As a stir-fry vegetable, it is always in demand.

Chinese broccoli is ready to harvest just before the buds open

Growing Chinese Broccoli

Most gardeners regard Chinese broccoli as a short-lived crop that will produce two cuttings, three weeks apart, and then the plants are spent. Multiple sowings are recommended:

• In late winter, you might start seeds in a broad container that can be brought indoors through the last hard freezes. Chinese broccoli seedlings will grow under lights, but they do much better outdoors in full sun.
• As the last frosts pass, make a second sowing outdoors, perhaps near radishes or spring lettuce, which share the same season.
• In late summer, sow more seeds outdoors for a robust autumn crop.

Big, brown Chinese broccoli seeds are easy to direct-sow into prepared beds, or into large containers where the plants can be left to grow. Seeds planted ¼ inch (0.6 cm) deep germinate in only a few days under warm, moist conditions. Plant seeds an inch apart, and then thin them to proper spacing when they have at least one true leaf. Spacing is much closer than with heading broccoli, with only 4 inches (10 cm) needed between the naturally upright plants. When grown in full sun, Chinese broccoli needs no special care beyond routine watering.

Use a sharp knife to harvest 6-inch (15 cm) long stems just as the flower buds start to open. The topmost leaves are tender, like kale, and are cooked along with the stems and buds. Under good conditions, the plants will produce a second set of flowering stems that are ready to cut after three weeks or so. At this point the plants can be pulled and composted, and you can start looking forward to your next crop.

Chinese broccoli with ramen, tofu and oyster sauce dressing

Cooking with Chinese Broccoli

If you like broccolini, you will love Chinese broccoli, which is one of broccolini’s genetic parents. It is sometimes called wok broc because it’s such a great addition to stir fried dishes. The stems and leaves are quite tender when young, slightly sweet with only a hint of broccoli bitterness, and their vibrant green color always enhances the plate.

The most traditional way to cook Chinese broccoli is to briefly blanch stems in salted water for about two minutes, cut them into bite-size pieces, and drizzle with oyster sauce and a bit of sesame or olive oil. If you’re feeling bold, top with pieces of pan-fried garlic to create one of the world’s most popular dim sum dishes.