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Title: Kai-lan  
Author: World Heritage Encyclopedia
Language: English
Subject: Hong Kong cuisine, Beef chow fun, Kale, Cantonese cuisine, Lard na
Collection: Brassica Oleracea, Burmese Cuisine, Cantonese Cuisine, Hong Kong Cuisine, Leaf Vegetables
Publisher: World Heritage Encyclopedia


Species Brassica oleracea
Cultivar group Alboglabra Group
Origin unknown
Cultivar group members unknown
Chinese name
Traditional Chinese 芥蘭
Simplified Chinese 芥兰
Literal meaning "mustard orchid"
Burmese name
Burmese ကိုက္လန္
Vietnamese name
Vietnamese alphabet cải làn or cải rổ
Thai name
Thai ผักคะน้า (phak khana)

Kai-lan (also written as gai-lan) is the Cantonese name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger. Broccolini is a hybrid between broccoli and kai-lan, produced by Mann Packing Company, Inc.

Kai-lan is eaten widely in Chinese cuisine, Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine, Myanmar (as ကိုက္လန္) and Thai cuisine.

Kai-lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter.


See also


  • "Chinese Kale (Gai Lan, Chinese Broccoli)". Evergreen Seeds. Retrieved 6 February 2013. 
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