Chinese Broccoli Seedlings

• Open-polinated leaf-type kailaan, also known as Chinese broccoli
• Dark green leaves with a slightly pointed shape
• Traditional variety, well suited for bunching
• Used in Asian-style cuisine, can be steamed and stir-fried

Chinese broccoli, also known as Gai Lan or 芥蓝 (jiè lán), offers a unique culinary experience for the discerning Australian market. With its strong, upright growth and high-domed, dark-blue green heads, it's a visually striking vegetable that promises both flavor and nutrition.

This versatile vegetable lends itself well to various cooking methods, including stir-fries, soups, and steamed dishes, making it a favorite ingredient in Chinese cuisine. Its slightly bitter taste adds depth to dishes and pairs perfectly with traditional flavours like garlic, ginger, soy sauce, and oyster sauce.

Not only does Chinese broccoli offer exceptional taste, but it also boasts a range of health benefits. Rich in vitamins A, C, and K, as well as calcium, iron, and fibre, it contributes to a well-rounded diet and supports overall health and wellness.
For the Australian market, Chinese broccoli represents more than just a vegetable—it's a cultural experience. It brings the flavours and traditions of Chinese cuisine to local kitchens, allowing consumers to explore new culinary horizons and enjoy the richness of Asian flavors.

With its sustainable growing practices and minimal trimming requirements, Chinese broccoli is a practical choice for farmers and a fresh addition to Australian markets. Whether incorporated into traditional dishes or experimented with in innovative recipes, Chinese broccoli is sure to captivate the palates of Australian consumers, offering a taste of authenticity and a touch of culinary adventure.