Australian Stock - Orders Sent Same Day
Free Postage Australia Wide
150+ Chinese Broccoli Seed
Organically Grown in Country Western Australia
We Post to All States
(Except Tasmania Due to Quarantine Restrictions)
Chinese
broccoli, also known as Gai Lan, is similar to broccoli raab but is
sweeter, less bitter and leafier.
Chinese broccoli has broad
blue-green leaves with long, crisp, thick stems and a small head.
The long stems and dull green leaves are the main parts eaten, as
opposed to the un-bloomed flower of Western broccoli.
The full leaves
are quite bitter with a sometimes spicy flavor.
Chinese broccoli is
suited to roles somewhere between broccoli and broccoli raab and can
be exchanged in recipes.
It is best when blanched and then
stir-fried briefly, as it retains its nice green color.
Chinese
broccoli is harvested just as the first flower buds begin to open.
This is one of the world’s most nutritious vegetables, with one of
the highest calcium contents of any food.
It’s also rich in iron,
vitamin A, and vitamin C. In Chinese restaurants, the vegetable is
often cooked with oyster sauce, Canton style, and it has an affinity
for that sauce.
It’s sometimes blanched before it's stir-fried, and
can be cooked as you would broccoli.
Health
Benefits
Like
many leafy green vegetables, Chinese broccoli is a powerhouse of
nutrients.
It contains high amounts of beta carotene. Beta carotene
helps prevent age related macular degeneration (ARMD), which causes
vision loss and eventually blindness.
Additionally, Chinese broccoli
is a good source of vitamin E.
Vitamin E decreases the risk of some
cancers and improves immune function, preventing viral and bacterial
infections.
This green is a great source of dietary fiber as well.
Australian Stock - Orders Sent Same Day
Free Postage Australia Wide
150+ Chinese Broccoli Seed
Organically Grown in Country Western Australia
We Post to All States
(Except Tasmania Due to Quarantine Restrictions)
Chinese broccoli, also known as Gai Lan, is similar to broccoli raab but is sweeter, less bitter and leafier.
Chinese broccoli has broad blue-green leaves with long, crisp, thick stems and a small head.
The long stems and dull green leaves are the main parts eaten, as opposed to the un-bloomed flower of Western broccoli.
The full leaves are quite bitter with a sometimes spicy flavor.
Chinese broccoli is suited to roles somewhere between broccoli and broccoli raab and can be exchanged in recipes.
It is best when blanched and then stir-fried briefly, as it retains its nice green color.
Chinese broccoli is harvested just as the first flower buds begin to open.
This is one of the world’s most nutritious vegetables, with one of the highest calcium contents of any food.
It’s also rich in iron, vitamin A, and vitamin C. In Chinese restaurants, the vegetable is often cooked with oyster sauce, Canton style, and it has an affinity for that sauce.
It’s sometimes blanched before it's stir-fried, and can be cooked as you would broccoli.
Health Benefits
Like many leafy green vegetables, Chinese broccoli is a powerhouse of nutrients.
It contains high amounts of beta carotene. Beta carotene helps prevent age related macular degeneration (ARMD), which causes vision loss and eventually blindness.
Additionally, Chinese broccoli is a good source of vitamin E.
Vitamin E decreases the risk of some cancers and improves immune function, preventing viral and bacterial infections.
This green is a great source of dietary fiber as well.