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| Gai lan | |
|---|---|
 Gai lan | |
| Species | Brassica oleracea |
| Cultivar group | Alboglabra Group |
| Origin | unknown |
| Gai lan | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
.svg) "Gai lan" in Traditional (top) and Simplified (bottom) Chinese characters | |||||||||||||||||||
| Chinese name | |||||||||||||||||||
| Traditional Chinese | 芥蘭 | ||||||||||||||||||
| Simplified Chinese | 芥兰 | ||||||||||||||||||
| Hanyu Pinyin | jièlán | ||||||||||||||||||
| Jyutping | gaai3 laan4*2 | ||||||||||||||||||
| Literal meaning | mustard orchid | ||||||||||||||||||
| |||||||||||||||||||
| Burmese name | |||||||||||||||||||
| Burmese | ကိုက်လန် | ||||||||||||||||||
| Vietnamese name | |||||||||||||||||||
| Vietnamese | cải làn orcải rổ | ||||||||||||||||||
| Thai name | |||||||||||||||||||
| Thai | คะน้า[kʰā.náː] | ||||||||||||||||||
| RTGS | khana | ||||||||||||||||||
| Khmer name | |||||||||||||||||||
| Khmer | ខាត់ណា | ||||||||||||||||||
Gai lan,kai-lan,Chinese broccoli,[1] orChinese kale (Brassica oleraceavar.alboglabra)[2] is aleafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than)broccoli. ABrassica oleraceacultivar, gai lan is in the groupalboglabra (from Latinalbus "white" andglabrus "hairless"). When gone to flower, its white blossoms resemble that of its cousinMatthiola incana or hoary stock. The flavor is very similar to that of broccoli, but noticeably stronger and slightly more bitter.[3]
Gai lan is a cool season crop that grows best between 18 and 28 °C (64 and 82 °F). It withstands hotter summer temperatures than other brassicas such as broccoli orcabbage. Gai lan is harvested around 60–70 days after sowing, just before the flowers start to bloom. The stems can become woody and tough when the plantbolts.[4] It is generally harvest for market when 15-20cm (6-8in) tall however it can also be produced as "baby gai lan." The "baby" version is cultivated through crowding of seedings and generous fertilization; they resembleBrussels sprouts although they have looser folds.[5]
Broccolini is a hybrid between broccoli and gai lan.[6]
The stems and leaves ofgai lan are eaten widely inChinese cuisine; common preparations include gai lanstir-fried withginger andgarlic, andboiled or steamed and served withoyster sauce. It is also common inVietnamese,Burmese andThai cuisine.[3] In Chinese cuisine it is often associated withdim sum restaurants.[5]
InAmericanized Chinese food (likebeef and broccoli),[7] gai lan was frequently replaced by broccoli when gai lan was not available.[8]
Media related toGai lan at Wikimedia Commons