~25 - 30 lbs Chinese Broccoli aka "Gai-Lan", "Chinese Kale", "Tang-Jie-Lan", "唐芥兰", "唐芥蘭" Chinese broccoli has long green stems and dark, flat leaves. Chinese broccoli has a slightly bitter and earthy taste but is sweeter than broccoli rabe. The most common use of Chinese broccoli is blanching and serving them whole with oyster sauce. Chinese Broccoli is available year-round. Handling Tip Selection Chinese broccoli has a uniform green color with no signs of yellowing or wilting. The stem is firm and moist with a clean whitish-green cut. Storage Chinese broccoli should be stored at 34°F - 36°F (1°C - 2°C) with a relative humidity of ninety-five to a hundred percent and with mist. The typical shelf life is ten to fourteen days. Chinese broccoli is sensitive to ethylene, a naturally occurring gas that regulates ripening. Chinese broccoli should not be stored with high ethylene-producing products to extend shelf life and avoid yellowing. Chinese broccoli produces a low level of ethylene. Chinese broccoli is not sensitive to chilling injury and should be stored as cold as possible without freezing.
