青花菜 '芥藍'

Finally got around to sowing these and the stems are indeed long and succulent just as described. The sweet start followed by that mustard kick is such a unique treat fresh from the garden. Even the leaves are surprisingly tasty and tender.

I was surprised how tender the leaves are—much sweeter than standard broccoli, with that mustard kick at the end. The stems cooked up perfectly in just a few minutes of stir-frying.

Planted these in early spring and the whole plant is edible—even the leaves are surprisingly tender. The stems are indeed long and succulent, cooking up nicely in a stir-fry with garlic.