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Gai lan or kai-lan (Brassica oleracea var. alboglabra) is the Cantonese name and jie lan is the Mandarin name for a vegetable that is also known as Chinese broccoli  or Chinese kale. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and flower heads similar to but much smaller than broccoli, another Brassica oleracea cultivar, but gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless"). Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger.
|Cultivar group||Alboglabra Group|
"Gai lan" in Traditional (top) and Simplified (bottom) Chinese characters
|Literal meaning||mustard orchid|
|Vietnamese alphabet||cải làn or cải rổ|
Gai lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter. As with other plants, Gai Lan should be harvested and consumed before the yellow flowers bloom as the stems can become woody and tough when the plant bolts.
Gai lan is eaten widely in Chinese cuisine, Common preparations include gai lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese, Burmese and Thai cuisine.
- "Brassica oleracea L. var. alboglabra (L. H. Bailey) Musil". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 23 August 2016.
- Patrick J. Cummings; Hans-Georg Wolf (2011). A Dictionary of Hong Kong English: Words from the Fragrant Harbor. Hong Kong University Press. p. 62. ISBN 9789888083305.
- "Broccolini". Washington State University. Retrieved 2018-08-14.
- "Chinese Kale (Gai Lan, Chinese Broccoli)". Evergreen Seeds. Retrieved 6 February 2013.
- Media related to Kai-lan at Wikimedia Commons