Kae Lan is a plant of the Brassicaceae family. It tastes like tender flowers and tender leaves, crisp and sweet. Produced in Guangdong, China and other places.

Annual herb, 0.5-1 m tall, usually 30-40 cm, glabrous, milky white; stems erect and branched. The basal leaves are ovate, up to 10 cm long, with tiny irregular lobed teeth on the edges. The base is unlobed or has small lobes. The petiole is 3-7 cm long. The stem leaves are ovate or elliptical, 6-9 cm long. The edge is wavy or has irregular sharp teeth, the base is ear-shaped, extending toward the petiole, and has several protruding lobes.

The upper part of the stems and leaves are oblong, 8-15cm long, the top is blunt, not split, the edges have coarse teeth, and there is no downward slope or obvious petiole. Racemes are long and upright; flowers are white or light yellow, 1.5-2 cm in diameter; pedicels are 1-2 cm long, flat or ascending; sepals are lanceolate, 4-5 mm long, with transparent edges.

The petals are oblong, 2-2.5 cm long, with prominent veins, whole or slightly concave apex, and narrow claws at the base. The siliques are linear, 3-9 cm long, and the top suddenly shrinks, growing a 5-10 mm beak. The seeds are convex, about 2mm in diameter, reddish brown, and have tiny teeth. It blooms from March to April and bears fruit from May to June.

The content of carotene, vitamin C and other vitamins in kale is very high, and it is rich in glucosinolates. Its degradation product is called sulforaphane, an anti-cancer ingredient. Regular consumption can also lower cholesterol, soften blood vessels, and prevent heart disease.