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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 better 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. It is generally harvested for market when 15–20 cm (6–8 in) tall; however, it can also be produced as "baby gai lan." The "baby" version is cultivated through crowding of seedlings and generous fertilization; they resemble Brussels sprouts although they have looser folds.
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Hybrids
Broccolini is a hybrid between broccoli and gai lan.
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. In Chinese cuisine it is often associated with dim sum restaurants.
In Americanized Chinese food (like beef and broccoli), gai lan was frequently replaced by broccoli when gai lan was not available.