No images found for this plant ID: 6052.
Ensure images are uploaded to the Media Library and tagged with "6052" in the "plant_image_tag" taxonomy.
Chinese kale
Scientific Name: Brassica alboglabra
Family: Brassicaceae
Category: Dicot
Growth:
Duration:
Other Names:
Chinese Kale (Brassica alboglabra or Brassica oleracea var. alboglabra)
Chinese kale, also known as Chinese broccoli, gai lan, or kailaan, is a popular vegetable used in Chinese cuisine. It's known for its glossy, blue-green leaves and crisp, thick stems.
Considerations for Pets and Children
- Chinese kale has glossy leaves, which might be attractive to pets and children.
Nomenclature and Taxonomy
- Scientific Name: Brassica alboglabra or Brassica oleracea var. alboglabra
- Family: Brassicaceae (also known as Cruciferae or mustard family)
- Common Names: Chinese broccoli, gai lan, kailaan, kai-lan, jie lan
- Note: The plant is sometimes simply referred to as "kale".
Distribution and Habitat
- Originated in China.
- Commonly used in Cantonese cuisine.
- Grows well in Florida gardens.
- Can adapt well to both cold and hot weather conditions.
Morphological Characteristics and Growth Habits
- Features glossy, blue-green leaves with crisp and thick stems.
- Has large, delicious stems and flower buds that are cooked like broccoli.
- Grown for its stalks and leaves.
- A quick grower that rewards with tender stems, leaves, buds, and flowers.
- The edible flower stalk and terminal leaves with stems 7 to 9 inches long are used in oriental dishes.
Culinary Uses
- Used extensively in Chinese cuisine.
- Can be stir-fried with garlic, oyster sauce, or soy sauce.
- Can be substituted for regular broccoli in many recipes.
Quirky Facts
- Growing up, not having Chinese greens on the table for dinner was as unthinkable as not having rice.