Chinese broccoli (Brassica oleracea var. alboglabra), also known as gai lan or kai lan, is a member of the cabbage family prized for its thick, crisp stems and broad, blue-green leaves. Despite its English name, it is only distantly related to the broccoli familiar in Western kitchens — it does not form a large floret head.
The vegetable has a slightly bitter, robust flavour that pairs well with oyster sauce, garlic, and sesame oil. It is a mainstay of Cantonese cuisine and appears frequently in stir-fries, blanched dishes, and noodle soups across South-East Asia. The entire above-ground plant is eaten, including the small white flowers that appear if the plant is allowed to bolt.
Chinese broccoli is widely available in Australian supermarkets and greengrocers, reflecting the country’s strong ties to Chinese and Vietnamese food culture. It grows well in temperate Australian climates.
How it's produced
Chinese broccoli is a fast-growing cool-season crop that can be sown directly or transplanted. It prefers mild temperatures and can bolt prematurely in hot weather, so in Australia it is typically grown in autumn, winter, and spring. The crop is ready to harvest 50–70 days after sowing, when the stems are thick and the first flower buds appear but have not yet opened.
Harvesting is done by cutting the main stem at the base, often followed by secondary harvests of side shoots. It is grown commercially in market gardens around Australia’s capital cities, particularly in areas with significant Chinese-Australian farming communities. The crop requires consistent moisture and fertile soil but is otherwise relatively straightforward to grow.
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