The perfect, quick-growing, cut and come again veggie! All parts of Wok Broc plants are edible and it is extensively used in Cantonese cuisine. Stalks can be cooked like asparagus, leaves can be used in salads or like spinach in stir-fries, flower buds are eaten like sprouting broccoli and even the flowers are edible and tasty in a salad.
Similar in taste to broccoli, but with a hint of kale, Wok Broc can be harvested in only 8-10 weeks and can be grown throughout the winter in a cold greenhouse. Usually grown as an annual but, if cut down to 7cm and kept protected, plants should re-sprout in spring.
Tolerant to downy mildew.
Growing Information
Sow thinly outdoors into finely raked, moist, weed-free soil or alternatively sow in containers in a cold greenhouse later in the season. Sow in rows 1.5cm (½”) deep and once the seedlings are 10cm (4″) tall thin plants to 20-30cm (10-12″) between plants, remembering to eat your thinned plants.
Seeds can be sown successionally every 2 to 3 weeks for a continuous supply of tasty veg.
Sowing Information
Sow thinly outdoors into finely raked, moist, weed-free soil or alternatively sow in containers in a cold greenhouse later in the season. Sow in rows 1.5cm (½”) deep and once the seedlings are 10cm (4″) tall thin plants to 20-30cm (10-12″) between plants, remembering to eat your thinned plants. Seeds can be sown successionally every 2 to 3 weeks for a continuous supply of tasty veg.
