Kailaan, also known as a Chinese specialty, features purple flower stems and buds. The young plants produce an abundance of slim, pencil-like stems that are red-purple in color. They offer a delightful, mild mustard flavor and can be enjoyed raw in salads or lightly cooked in stir-fries or soups. For continuous harvesting, it is recommended to pick the tender stems and leaves. While it is possible to sow the seeds in spring, the best results are achieved when sown between June and October for harvest from mid-summer through winter (in regions with mild climates). To harvest, simply snap off the 8-10" long shoots by hand. If the shoots do not snap easily, it means they are overmature.