Name: Tenderstem broccoli, also sold as broccolini or baby broccoli (Brassica oleracea hybrid) — a green vegetable with long, slender, tender stalks, small florets and a few leaves. It is a hybrid of broccoli and Chinese broccoli (gai lan), not simply young broccoli.
Description
Broccolini was created in Japan in 1993 by the Sakata Seed Company by crossing ordinary broccoli with gai lan, and was then developed in the United States and Britain, where “Tenderstem” is a trademarked name. It became popular within a few years because it is so easy to cook, with edible stems that do not need peeling.
The flavour is sweeter and milder than broccoli, with a slightly asparagus-like, earthy note, and the whole stalk is tender, so there is little waste.
Main nutrition value
Tenderstem broccoli is a good source of vitamin C, vitamin K, vitamin A and folate, and provides fibre and glucosinolates.
How best to be consumed
Tenderstem broccoli cooks fast, and is eaten whole, stalk and all.
- Steam or boil for 3 to 4 minutes until just tender and bright green.
- Stir-fry with garlic, chilli and soy sauce.
- Roast or grill with olive oil, lemon and Parmesan until the tips are crisp.
- Serve whole as a side dish, with no need to peel.
- Store in the fridge and use within a few days.
Overconsumption could cause…
Tenderstem broccoli is safe and healthy in food amounts.
- Bloating and gas, since cruciferous vegetables contain raffinose and other fermentable carbohydrates.
- Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
- Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
- A mushy texture and loss of colour if overcooked.
Wikipedia — Broccolini, used for origin, naming and history: https://en.wikipedia.org/wiki/Broccolini
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