(Brassica oleracea var. alboglabra), also known as Gai Lan or Thai kale, prized for its thick, crisp stems, tender blue-green, glossy, kale-like leaves, and sweet, mild, nutty flower buds. Nothing goes to waste with this crop; all parts of the plant are delicious. The delectable, tender stalks taste like a cross between asparagus and broccoli, only sweeter.
A must-have for those who long for broccoli but struggle to grow it, excellent for market gardeners as well. Yod Fah is a selection from Thailand that is extremely versatile, easy to grow, and productive. it is far more suited for warm climates than any other conventional broccoli variety.
GROWING TIPS: Use well-draining soil rich in organic matter. Choose a spot that receives 4–6 hours of sun daily. Keep soil moist, as plants do not tolerate drought. Apply mulch to retain moisture and suppress weeds. Use a balanced fertilizer or compost tea every few weeks.
- Grown as an annual in zones 2–10
- 55–70 days to maturity
- Full sun
- Plant spacing: 8–12 inches
- Ideal temperature: 64–82°F
- Frost hardy? Yes
Water deeply once or twice a week, keeping the soil moist but not waterlogged. Maintain mulch and apply fertilizer periodically. Monitor for pests like aphids and cabbage loopers, and use organic control methods, such as Neem Oil, predatory beneficial insects, and companion planting techniques. Ensure good air circulation to prevent diseases such a powdery mildew.
When to Grow: Best planted in cool spring or fall conditions. Yod Fah can tolerate light frost. Ideal temperatures are 60-80 F.
HARVEST: Plants produce regular harvests of nutrient-dense leaves and after 30-45 days will begin producing long broccolini-type flower stalks.All parts of the plant are edible, including flowers and stems. Cut about 8 inches from the top, leaving a few leaves in place to encourage new growth. In most areas, this will be a cut-and-come-again crop you can enjoy all season long.
Harvest the stalks as soon as the first flowers open, and allow the plant to produce plenty more to take its place. The number of stalks produced per plant keeps increasing as the season progresses. The stalks and leaves are succulent, and sweet and have a very mild but delicious mustard taste.
