Chinese broccoli is not very similar to what we usually imagine under broccoli. It is native to Southeast Asia (especially Thailand). It is a perennial herb whose leaves have an elongated shape and grow from a ground rosette that reaches a height of about 30 cm. The color of the leaves can be light and dark green, but also deep purplish purple. A stem ends in a predominantly white, exceptionally yellow sparse inflorescence.

The consumable part is fleshy stems with inflorescences of undeveloped buds, as well as young leaves and shoots, which are prepared by boiling or stewing and served as a side dish for meat or rice. Fleshy inflorescences can also be preserved by drying or salting.