Position: full sun; Soil: humus-rich, moisture retentive soil Similar to calabrese but with a tangier flavour, Kailaan tastes delicious when steamed or stir-fried with garlic, ginger and oyster sauce. A firm favourite in oriental cooking, the stems, leaves and flowering shoots can all be eaten, particularly when the plant is young and at its most tender. It makes an interesting and easy to grow addition to the vegetable garden; Growing Instructions: Sow thinly in situ in summer or early autumn into deep, humus-rich soil that is reliably moist but well-drained. Thin seedlings to 30cm as they grow, allowing 30cm between each plant and make sure they are kept well watered. Ready to harvest in around 10 weeks, the shoots should be cut just before the flowers open.An earlier crop can be started off in individual pots under glass in spring; Sow: May – October; Harvest: July – December.