Chinese Broccoli

Overview

Probably originated in the Mediterranean. Closely related to broccoli (Brassica oleracea italica), this species is often cultivated in the Orient for its edible leaves and flowering stems. 

Vernacular Names

No found data on this. Need further research.

Agroecology

Most cultivars have been developed in the warmer parts of China and are best suited to warmer conditions, including the tropics, though some forms have been developed that are more suitable for the cooler conditions found in cool to warm temperate areas. Succeeds in full sun in a well-drained but moisture-retentive fertile preferably alkaline soil. Prefers a heavy soil and pH in the range 5.5 - 6.5.

Morphology

• Stems - thick, smooth and pale green in colour.
• Leaves - waxy, blue-green to dark green in color with prominent veins. Petioles are thick and fleshy.
• Flowers - white and small, produced at the tip of the plant.
• Fruits -  pod-shaped, long, slender containing seeds.
• Seeds - small round shape, brown to blackish in color.

Cultivation

• Propagated by seeds - sow in succession in situ.
• Cuttings of lateral shoots root easily and can be used to produce more plants.

Chemical Constituents

Glucosinolates, phenolic compounds, folic acid, flavonoids, ascorbic acid.

Traditional Medicinal Uses

• Prevents rheumatoid arthritis (joint inflammation). 
• Nourishes the heart. 
• Maintains bone health. 
• Helps treat lung disorders. 
• Cures inflammation. 
• prevents migraines, cancer and infection.
• Treats diabetes and smoothes skin. 
• Has activity as an antioxidant and antimicrobial.