Plant Profile: Brassica oleracea (Alboglabra Group)

The Alboglabra Group of Brassica oleracea encompasses varieties such as Chinese kale and Chinese broccoli. The term "Brassica" is derived from Latin, meaning cabbage. These vegetables are staples in Thai and Vietnamese cuisines, often featured in stir-fries, boiled like broccoli, or sautéed with other vegetables and meats. Their leaves, which can be either smooth or wrinkled, resemble those of broccoli. The most desirable parts for consumption are the flowering stalks, young leaves, and buds, as they become tougher with age.

To harvest, pick young stems and leaves as soon as the first flowers appear. There are two methods for harvesting: one can cut the stalks 6-8 inches from the top of the plant. For a prolonged harvest, remove the lower leaves while allowing the inner leaves and buds to remain, promoting new growth. To keep the harvested produce fresh, bundle three to four stems together and store them at a temperature of 32-45 degrees Fahrenheit with 85% relative humidity.

These resilient, heat-tolerant plants can thrive year-round. In warmer regions, providing some afternoon shade can be advantageous. Seeds can be sown in spring and continue to be planted through summer and fall. In hot climates, it’s crucial to harvest promptly to avoid bolting, and the flavor of the plants often improves after exposure to frost.

In terms of pests and diseases, common insects affecting these plants include flea beetles, diamond-back moths, borers, and cabbage loopers, with aphids, grasshoppers, and crickets posing a lesser threat. It is advisable to avoid using pesticides on these edible plants.

A significant disease to watch for is damping-off, which can be mitigated by ensuring proper drainage.