How to grow gai lan in a raised bed

Gai lan (Chinese broccoli) is grown for its thick, sweet stems, glossy leaves and small flower heads — a robust, quick Asian green with a lovely nutty flavour, and easy in a raised bed.

Quick facts

• Position: full sun to part shade
• Spacing: 15–20 cm apart
• Tub depth: our 35 cm depth
• Time to harvest: 7–10 weeks

When should I plant gai lan?

Gai lan grows best in the cool but tolerates warmth better than most brassicas — sow autumn through spring, and a short row every few weeks. Our free garden calendar shows the right months for your postcode.

• Subtropical (Brisbane & SEQ): February to June
• Temperate (Sydney, Melbourne, Adelaide, Perth): February to April and September to November
• Cool & mountain (Tasmania, Canberra, highlands): October to February
• Tropical (Cairns, Darwin): April to July
• Arid inland: March to April and August to September

How do I grow gai lan in a raised bed?

Sow directly or plant seedlings into rich mix. Netting keeps cabbage whites off. Cut the main stem and it throws out tender side shoots for weeks.

How often should I water and feed gai lan?

Keep the mix evenly moist for sweet, tender stems; feed for steady growth.

What pests attack gai lan?

Keep an eye out for caterpillars and aphids. Most are easily managed — see our safe pest guide.

What diseases affect gai lan?

The main ones are downy mildew. Good airflow, morning watering and steady moisture prevent most.

What grows well with gai lan?

Grows well with other Asian greens; the whole plant — stem, leaf and bud — is eaten. See our companion planting guide.

When do I harvest gai lan?

Cut the main stem when the first buds appear, leaving a few leaves; side shoots follow. Peel any thick stems and cook them like tender-stem broccoli.

More growing guides: broccoli, choy sum and pak choy.

Plan your patch: our free garden calendar shows what to plant now where you live. Ready to grow? Browse our raised garden beds or build your own with the garden bed builder.

Image: Bùi Thụy Đào Nguyên, CC BY-SA 3.0, via Wikimedia Commons.