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60-70 days to maturity. Brassica oleracea var alboglabra ‘Late Jade’. Late Jade Chinese Broccoli Seeds. Non-GMO, Hybrid, Cool-season Annual. Originating in the Mediterranian, Chinese Broccoli was introduced to China in ancient times and quickly accepted as part of the local cuisine. The leaves are big and dark green with thick stems. Late Jade is slow bolting, late maturing, vigorous growing, and has good uniformity. Suitable for sowing from late spring to fall and planted year-round in sub-tropical areas. This variety is ideal for full-size production. Approximately 9,000 seeds per oz.
Other Common Names: Chinese kale, white-flowering broccoli, gai lan, jie, kaai laan tsoi, kailan, or kairan.
How to Grow Late Jade Chinese Broccoli
Chinese broccoli can thrive when sown at a variety of times. Shield it against hard frosts. For heaviest yields, seed in the mid-summer for harvest in late summer or autumn. In temperate climates, early spring sowings and mid-summer harvests are also possible. Keep soil moist. Chinese broccoli is not usually picky with temperatures. It is best to sow the seeds where they will grow for the season. Chinese broccoli does not always do well with transplanting.
Space the seedlings depending upon what stage you plant to harvest them. When growing mature plants, leave ample room for growth. There is evidence that fertilizing after each cut can help the plant to recover quicker and produce more. Chinese broccoli has shallow roots; frequent and light watering is best.
Harvesting Late Jade Chinese Broccoli
Harvest the 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 the stems and leaves will be smaller.
It is primarily the young, flowering stems, the blooms, and accompanying leaves that are edible. The soft leaves and tender, crispy stems have an excellent flavor when steamed, in stir-fry dishes, or in soup. Peel off the outer skin if the stalk has become rough.
Stories From Our Gardeners
“The fabulous Joy Larkcom, in her book Oriental Vegetables, tells a humorous story about her experience watching a working kitchen in a Guangzhou guest house cooking Chinese Broccoli. Her writing can encourage even the pickiest eaters to try unique vegetables.”
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