Gai lan

Last updated
Gai lan
Gailan.jpg
Gai lan
Species Brassica oleracea
Cultivar group Alboglabra Group
Originunknown

Gai lan, kai-lan, Chinese broccoli, [1] or Chinese kale (Brassica oleraceavar.alboglabra) [2] is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless"). When gone to flower, its white blossoms resemble that of its cousin Matthiola incana or hoary stock. The flavor is very similar to that of broccoli, but noticeably stronger and slightly more bitter. [3]

Contents

Gai lan plant growing in a vegetable garden Cai ro.jpg
Gai lan plant growing in a vegetable garden

Cultivation

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 or cabbage. 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 plant bolts. [4]

Hybrids

Broccolini is a hybrid between broccoli and gai lan. [5]

Uses

Culinary

The stems and leaves of gai lan are 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. [3]

In Americanized Chinese food (like beef and broccoli), [6] gai lan was frequently replaced by broccoli, when gai lan was not available. [7]

See also

Related Research Articles

<span class="mw-page-title-main">Kohlrabi</span> Biennial cultivar of wild cabbage

Kohlrabi, also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.

<span class="mw-page-title-main">Cabbage</span> Leafy vegetable in the flowering plant family Brassicaceae

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower ; Brussels sprouts ; and Savoy cabbage.

<span class="mw-page-title-main">Broccoli</span> Edible green plant in the cabbage family

Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different but closely related cultivar group of the same Brassica species.

<i>Brassica</i> Genus of flowering plants in the cabbage family Brassicaceae

Brassica is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.

<span class="mw-page-title-main">Cauliflower</span> Vegetable in the species Brassica oleracea

Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae family.

<span class="mw-page-title-main">Collard (plant)</span> Variety of plant

Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the variety B. oleracea var. viridis.

<span class="mw-page-title-main">Kale</span> Form of cabbage with green or purple leaves

Kale, also called leaf cabbage, belongs to a group of cabbage cultivars primarily grown for their edible leaves. It has also been used as an ornamental plant.

<span class="mw-page-title-main">Chinese cabbage</span> Vegetable of the bok choy plant

Chinese cabbage is either of two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group and the Chinensis Group.

<span class="mw-page-title-main">Rapini</span> Species of edible plant

Rapini is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. It is a particularly rich dietary source of vitamin K.

<span class="mw-page-title-main">Bok choy</span> Subspecies of flowering plant

Bok choy, pak choi or pok choi is a type of Chinese cabbage, used as food. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.

<span class="mw-page-title-main">Choy sum</span> Leafy vegetable

Choy sum is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus Brassica of the mustard family, Brassicaceae. Choy sum is a transliteration of the Cantonese name, which can be literally translated as "heart of the vegetable". Choy sum is also called yu choy. It is also known as Chinese flowering cabbage.

<span class="mw-page-title-main">Broccolini</span> Vegetable

Broccolini, Aspabroc, baby broccoli or tenderstem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan, both cultivar groups of Brassica oleracea. In the United States, the name Broccolini is a registered trademark of Mann Packing.

<i>Brassica oleracea</i> Species of plant

Brassica oleracea is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.

<span class="mw-page-title-main">Leaf vegetable</span> Plant leaves eaten as a vegetable

Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.

<i>Brassica juncea</i> Species of flowering plant

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

<span class="mw-page-title-main">Acephala group</span> Type of Brassica plants

The acephala group refers to any type of Brassica which grows without the central 'head' typical of many varieties of cabbage. These are included within the species Brassica oleracea, such as kale. The name literally means "without a head" in contrast to those varieties known as capitata or "with a head". This group includes a number of species, both wild and cultivated, many of which are grown for their edible leaves and flowers.

<span class="mw-page-title-main">Tatsoi</span> Variety of Brassica rapa

Tatsoi is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy. This plant has become popular in North American cuisine as well, and is now grown throughout the world.

<span class="mw-page-title-main">Wonton noodles</span> Cantonese noodle dish

Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.

The Future 50 Foods report, subtitled "50 foods for healthier people and a healthier planet", was published in February 2019 by the World Wide Fund for Nature (WWF) and Knorr. It identifies 50 plant-based foods that can increase dietary nutritional value and reduce environmental impacts of the food supply, promoting sustainable global food systems.

References

  1. 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.
  2. "Brassica oleracea L. var. alboglabra (L. H. Bailey) Musil". Germplasm Resources Information Network . Agricultural Research Service, United States Department of Agriculture . Retrieved 23 August 2016.
  3. 1 2 "Kai-lan – Cuisine of Myanmar (Burma)". Trek Zone. Retrieved 2023-05-10.
  4. Rana, M. K.; Reddy, P. Karthik (2018). Vegetable Crop Science (1st ed.). CRC Press. pp. 289–298. ISBN   978-1138035218.
  5. "Broccolini". Washington State University. Retrieved 2018-08-14.
  6. "History and Culture: Chinese Food | New University | UC Irvine". 2008-06-02. Retrieved 2023-05-23.
  7. Hung, Melissa (2019-10-31). "When authenticity means a heaping plate of Tex-Mex". San Francisco Chronicle. Retrieved 2019-11-05.
Gai lan
Gai lan (Chinese characters).svg
"Gai lan" in Traditional (top) and Simplified (bottom) Chinese characters