Broccolini
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Brassica oleracea |
Broccolini is a green vegetable resembling broccoli. Although often mistakenly identified as young broccoli, it is actually a natural hybrid of the cabbage family Brassica oleracea, a cross between broccoli and Chinese Kale. It was developed by the Sakata Seed Company of Yokohama, Japan. It is generally agreed that broccolini has a sweeter flavor than broccoli.
Broccolini is also known by the name Asparation, Asparations, Baby Broccoli, and Tender Stem. Sanbon Incorporated originated a commercial program for asparation in 1994 and first brought it to the U.S. market in 1996. [1].
The entire vegetable as sold, including the yellow flowers seen in the photograph below, may be eaten. Most common cooking methods include sauteeing, steaming, boiling or stir frying.
Nutritionally, it is high in vitamin C but also contains vitamin A, calcium, folate and iron. [2].
