Brassica oleracea var alboglabra
Chinese broccoli is a popular Chinese green vegetable and is grown for its stalks and leaves. This open pollinated variety has deep green color, good flavor and BIG stems that are crisp and excellent for slicing. Stems are 12-18" at harvest, tolerant to cold, and slow bolting. If the stem gets too large and skin is tough just peels the skin off. The stem flesh is still very crisp and juicy.
- Cool season annual
- Maturity: Approx. 60 days
- Planting season: Spring to summer or late summer to early fall
For quantities greater than 500 lbs, or for special requests such as seed treatment, ask us for a price quote on this variety.
Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring after last frost to early summer or late summer to early fall. Sow seeds in late spring to fall season (cool areas), can be planted yearly around in sub-tropical area. Keep soil moist. Harvest main stalk when about 8-10" tall and when 2-3 flowers are about to open. After this cut, the plant branches freely for an extended harvest but stems and leaves will be smaller.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Blanche then stir-fry stalks, leaves and buds with garlic, a little sugar and some rice wine or boil and dress with oyster sauce. Use in soups, sukiyaki, and tempura. Can be cooked like choy sum. Blanching before cooking helps tenderize stems and leaves.