Sow in spring as soon as soil can be worked and again in late summer to benefit from cooler temperatures. Place seed approximately 1 cm (3/8 in) deep in fertile moist soil, then thin to 25 or 30 cm (10 to 12 in). Young plants tolerate cool weather better than prolonged heat, which accelerates bolting. To spread the harvest, make small sowings every two or three weeks instead of one large row. Install insect netting immediately and maintain even moisture until harvest. Record dates to adapt timing to your region. Light afternoon shade may help a late spring crop when temperatures rise unexpectedly.
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Leaf and stem vegetable
Brassicaceae
Organic leafy vegetable seeds
Organic ‘Kailaan’ Chinese broccoli (Brassica oleracea Alboglabra Group)
Brassica oleracea Alboglabra Group
Kailaan, or gai lan, is a Chinese broccoli in the Brassica oleracea Alboglabra Group grown for blue-green leaves, thick stems, and young flowering shoots. Flavour resembles broccoli but is stronger and lightly bitter. Tender parts are harvested together before advanced flowering, then quickly steamed, stir-fried, or added to soup. This organic seed prefers cool temperatures, fertile soil, and even moisture. In Quebec, spring and late-summer sowings offer the most favourable conditions. Adequate spacing, insect netting, and harvest at the proper stage help produce crisp stems and good-quality leaves. Secondary shoots may extend harvest when the plant base and several leaves remain intact. Successive sowings and prompt harvest before advanced flowering help maintain tender stems, crisp leaves, and a regular supply for the kitchen.
Quantity
Approximately 25 seeds
Exposure
Full sun to light partial shade
Difficulty level
Moderate
Discover the plant
Family
Brassicaceae
Genus
Brassica
Species
oleracea
Cultivar
Kailaan — Alboglabra Group
Type
Leaf and stem vegetable
Cycle
Annual grown as a cool-season vegetable
Organic ‘Kailaan’ Chinese broccoli (Brassica oleracea Alboglabra Group), also called kai-lan or gai lan, is an Asian leafy vegetable grown for thick stems, smooth blue-green leaves, and young flowering shoots. Its flavour resembles broccoli but is stronger and lightly bitter. Leaves, tender stems, and small buds are harvested together before flowering advances too far. This organic seed adds a crop quite different from conventional large-headed broccoli to the garden. It suits stir-fries, steaming, soups, and side dishes, especially when stems remain young and crisp. The whole tender shoot can be prepared, reducing waste and making successive small harvests practical.
Sow in spring or late summer in fertile, organic-rich, well-drained soil and maintain even moisture. During hot periods, light afternoon shade helps limit stress and premature bolting. Sow approximately 1 cm (3/8 in) deep, then thin or transplant to leave about 25 to 30 cm (10 to 12 in) between plants. Apply mulch after soil has warmed. Moderate nitrogen supports leafy growth, but excess can make tissues overly soft. Monitor flea beetles, aphids, and brassica caterpillars; insect netting installed early provides useful physical protection. Rotate brassicas with unrelated crops and remove badly diseased debris after harvest to reduce recurring problems.
Harvest when stems are firm and tender and flower buds are formed, ideally before many flowers open. Cut the main stem with a clean knife while leaving the base and several leaves; secondary shoots may then develop when conditions remain favourable. Cool the harvest promptly to preserve texture. In the kitchen, separate thick portions from leaves so they can begin cooking slightly earlier. A quick stir-fry with garlic and ginger or gentle steaming highlights kailaan flavour. Wash leaves thoroughly, remove damaged portions, and cook according to the chosen preparation. Refrigerate unused shoots promptly and use them while the stems remain crisp and the leaves fresh.
Planting guide
From planting to establishment.
Planting depth
Approximately 1 cm (3/8 in)
Spacing / density
Space approximately 25 to 30 cm (10 to 12 in) apart
Establishment temperature
Approximately 10 to 24°C (50 to 75°F)
Establishment time
Approximately 5 to 14 days depending on temperature and seed lot
Best planting time
Spring and late summer during cool weather
Propagation
Direct sowing or transplanting young seedlings started indoors
Growing method
Sow in spring as soon as soil can be worked or in late summer for an autumn harvest. Place seed approximately 1 cm (3/8 in) deep in fertile soil amended with compost and draining freely. Maintain even moisture until emergence, then thin to 25 or 30 cm (10 to 12 in). To advance the season, start young plants indoors and transplant before they become crowded. Install insect netting immediately after sowing or planting to limit flea beetles and caterpillars. Water at soil level when the surface begins to dry and mulch after soil has warmed. Light afternoon shade helps during hot weather. Watch flower buds closely and harvest the main stem when they are formed but still tight. Cut with a clean tool while leaving the base and several leaves to encourage secondary shoots. Make successive sowings instead of one large planting. After harvest, remove diseased debris and wait several years before placing another brassica in the same location. Cool shoots immediately after cutting to preserve texture. Inspect the net after wind, repair openings promptly, and uncover only long enough for weeding, thinning, and harvest. Keep a simple record of sowing and bolting dates so the next planting can be shifted toward cooler weather.
Soil and care
The right conditions.
Exposure
Full sun to light partial shade
Soil pH
Slightly acidic to neutral
Watering
Maintain even moisture through germination and growth to preserve tender stems. Water slowly at soil level when the surface begins to dry, without saturating soil or unnecessarily wetting foliage. Containers may need daily checks in warm weather; always empty saucers after drainage and adjust frequency to actual drying conditions. A light mulch can slow drying after soil warms, provided it does not press directly against young stems.
Soil type
Choose fertile, loose, organic-rich, well-drained soil that remains evenly moist without becoming waterlogged. Incorporate mature compost before sowing, avoid compaction, and maintain good airflow around plants. In containers, use vegetable potting mix and effective drainage holes, then replace diseased growing medium before another brassica crop. Rotate with unrelated crops for several years wherever brassica diseases have occurred, and remove infected residues promptly and completely.
Fertilization
Incorporate mature compost before sowing, then apply a light balanced fertilizer after establishment only when needed. Kailaan benefits from fertile soil, but excess nitrogen may produce overly soft tissue and unbalanced growth. Follow the product label, avoid feeding already rich soil, and water after application without allowing runoff. Observe leaf colour and vigour before repeating any application, then record the date and amount used for future batches.
Seasonal care
In early spring, prepare soil with mature compost and sow as soon as it can be worked. Protect the bed immediately with insect netting. After emergence, thin promptly so each plant receives air and light. Maintain even moisture and monitor flea beetles on young leaves. As temperatures rise, apply mulch and provide light afternoon shade when plants show stress. Harvest shoots as soon as buds are formed and still tight; regular cutting before advanced flowering preserves tender texture. In early summer, finish batches that bolt quickly and replace them with a crop from another family. In late summer, sow again to benefit from cooler nights. Water carefully during establishment and inspect leaf undersides for caterpillars. In autumn, harvest before hard frost, remove diseased debris, and clean tools. Record sowing, first harvest, and bolting dates to improve future timing. Observe a rotation of several years before growing another brassica in the same location. In containers, check moisture daily and rotate the planter for balanced light. Repair any opening in the net immediately. Cool shoots after every cut and do not leave harvests in the sun. Between batches, remove weeds, add only a modest amount of compost, and avoid overloading soil with nitrogen. Inspect roots and stems when a plant fails so watering problems can be distinguished from disease. Keep all observations with the seasonal dates for the next planting plan.
Container growing
A controlled environment.
Recommended pot size
Container of at least 15 to 20 L and approximately 30 cm (12 in) deep, with drainage
Use a container of at least 15 to 20 L for a small group or a window box approximately 30 cm (12 in) deep with several drainage holes. Fill it with rich vegetable potting mix amended with mature compost. Sow sparingly or transplant young plants while leaving approximately 25 cm (10 in) between them; crowding produces thinner stems and favours disease. Place the container in sun during spring, then provide light afternoon shade as weather becomes hot. Water slowly until excess drains and check moisture daily because kailaan loses tenderness under water stress. Do not leave water standing in the saucer. Install fine netting over hoops without letting it rest constantly on leaves. Fertilize lightly after establishment without excess. Harvest shoots when buds remain tight and cut above several leaves. After the final harvest, discard diseased tissue, wash the planter, and replace or sanitize the growing medium before another brassica crop. Cool shoots promptly after cutting and keep the planter accessible for daily leaf inspection. Secure netting carefully after every harvest so pests cannot enter through a temporary gap. Rotate the container for even light, and start a fresh batch rather than keeping old woody plants after quality declines.
Bloom and dimensions
The complete profile.
Flower color
White
Foliage color
Blue-green to dark green
Growth rate
Fast to moderate depending on temperature
Bloom period
Small white flowers appear when young shoots are not harvested promptly. For the best culinary quality, cut stems when buds are formed but still tight, before advanced flowering. A few open flowers signal a later harvest and stems that are often firmer or more bitter, although secondary shoots may continue from a healthy leafy base. Harvest early in the day with a clean tool and leave several healthy leaves on the base to support possible secondary shoots.
Harvest
Approximately 50 to 60 days from sowing; cut stems when flower buds are formed but still tight
Garden associations
What to plant with it.
Harvest young stems, leaves, and still-tight flower buds for stir-fries, steaming, soups, broths, and side dishes. Separate thick stems from leaves so they can begin cooking slightly earlier. Wash the harvest carefully, remove damaged tissue, and cool shoots promptly after cutting. Add leaves near the end to preserve colour and texture. Kailaan also accompanies rice and noodles. To preserve crisp texture, avoid prolonged cooking and serve promptly. Refrigerate leftovers quickly in a closed container, keep raw produce separate from ready-to-eat food, and use clean preparation tools.
From the garden to inspiration.
For a simple kailaan stir-fry, wash approximately 300 g young stems, leaves, and buds, then drain them. Separate thick stems from leaves and cut them into even pieces. Heat 15 mL (1 tbsp) oil in a large pan, add one small chopped garlic clove and 5 mL (1 tsp) ginger, then stir briefly without burning. Add stems with 30 mL (2 tbsp) water and cook covered for two minutes. Add leaves and buds, then continue cooking only until tender while preserving their colour. Season with a small amount of soy sauce or salt according to dietary needs. Serve immediately and refrigerate leftovers promptly in a closed container. Use a clean knife and board, discard damaged portions, and adjust cooking time to the actual thickness of the stems. Serve with rice or noodles and add extra seasoning at the table instead of extending cooking unnecessarily. Keep raw produce separate from ready-to-eat foods, wash hands before preparation, and use leftovers only when they have been cooled and stored safely.
Frequently asked questions
Everything toknow.
Harvest the complete young shoot: tender stem, leaves, and small flower buds while they remain tight. Unlike conventional broccoli, kailaan is not grown to form one large central head. Cut the main stem with a clean knife while it is firm but still flexible and before many flowers open. Leave the base and several leaves intact; the plant may then produce secondary shoots when moisture and temperature remain favourable. Cool harvested stems promptly and wash them before cooking. Thick portions generally need slightly more cooking time than leaves, which can be added afterward to preserve texture. Discard any damaged or spoiled tissue.
Install fine insect netting at sowing or transplanting before flea beetles and butterflies can reach plants. Support it on hoops, secure every edge to the soil, and make sure no infested brassica is trapped underneath. Inspect both leaf surfaces regularly and manually remove observed eggs or caterpillars. Keep the bed clean, water at soil level, and discard clearly diseased debris. After harvest, rotate with a crop from another family for several years. If additional action becomes necessary, identify the pest first and follow only a method authorized for leafy vegetables in your region. Wash harvested leaves thoroughly before cooking. Prompt action prevents minor damage from becoming widespread.
Yes. Choose a window box approximately 30 cm (12 in) deep or a container of at least 15 to 20 L with several drainage holes. Use rich vegetable potting mix amended with compost and space plants approximately 25 cm (10 in) apart. Place the container in sun during spring, then provide light afternoon shade as temperatures rise. Water when the surface begins to dry without leaving water standing in the saucer. Install fine netting over small hoops. Harvest while buds remain tight and cut above several leaves to allow possible secondary shoots. Check moisture daily during warm windy weather because containers dry quickly.
Watch the main stem and its cluster of small buds. A shoot is ready when the stem has reached a useful size, remains tender under light pressure, and carries well-formed but still tight buds. Several first flowers do not necessarily make the harvest unusable, but advanced flowering toughens stems and increases bitterness. Cut early in the day with a clean tool while leaving the base and several leaves. Compare texture from different harvest dates and record the stage you prefer. Cool shoots promptly, wash them thoroughly, and begin cooking thick sections before adding leaves. Secondary shoots may be harvested in the same way.
