p style="box-sizing: border-box; margin: 0px; line-height: 23px; color: #252525; font-family: 'Open Sans', sans-serif; font-size: 14px;">Serbajadi Chinese Kale -Â Brassica oleracea alboglabra
Sometimes referred to as Chinese broccoli, Chinese Kale is particularly popular with Chinese cooks throughout Southeast Asia, and also with the Thais. This is an expensive but popular leafy vegetable and is one of the most highly nutritious vegetable with flat glossy leaves with thick stems and small flower heads, similar to those of broccoli. Chinese Kale has anti-cancer properties and it is rich in many minerals, including copper, iron, calcium and magnesium, a good source of fiber. It is also an excellent source of vitamin C, B1, B2, and E as well as vitamin K, good for bone density and clotting. It contains 45% protein. The leaves are large and slightly crinkled and they are generally pulled off the central stem, and the stems (except for the tough end) peeled and sliced for stir fry. This vegetable can be used in various cooking recipes and preparations include stir-fried, steamed and served with oyster sauce or in fried noodle with gravy.
Type of vegetable:Â Leafy
Edible parts:Â Leaves, stems and shoots
DIRECTION OF USE
Best soil:Â Fertile, well drained soil with a pH level of 6.0-6.8 is most suitable. A high level of organic content in the soil is required for optimum growth.
How to plant:Â Sow seeds Â¼â deep, Â½â apart, in rows spaced 2 feet apart. They can be directly sown into the field or it can be planted in the nursery and transplanted to the field.Â Thin seedlings at a distance 12â to 24â apart.
When to harvest:Â 30 to 45 days after sowing of seeds when leaves are 6â to 8â tall. Harvesting begins as the flower buds develop.
How to harvest:Â For greens, use whole plants when they are small. Cut off 2â to 3â from base of the stem.
Care:Â Keep soil moist. Weed regularly. Maintain good drainage
Keep away from children and pets.
Store in cool and dry place away from direct sunlight.