Broccolini

Broccolini
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Brassicales
Family:	Brassicaceae
Genus:	Brassica
Species:	B. oleracea
Cultivar Group
Brassica oleracea Italica Group x Alboglabra Group

US Broccolini

Tenderstem broccoli dressed with sesame sauce

Broccolini (original Japanese: ブロッコリーニ^[1]) is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a natural hybrid of broccoli and kai-lan, both cultivar groups of Brassica oleracea.

History

Broccolini was originally developed over eight years^[2] by the Sakata Seed Company of Yokohama, Japan in Salinas, California, United States^[3][4] in 1993 as "aspabroc". It was developed as a natural hybrid, in contrast to it being genetically modified.^[5]

Sakata partnered with Sanbon Incorporated in 1994 to begin growing commercially in Mexico under the title Asparation, chosen for undertones of Asparagus flavouring. After becoming first available in US Markets in 1996, a 1998 partnership with the Mann Packing Company and Sakata marketed it as Broccollini.^[6] In 1999, Broccolini as a registered trademark in Australia was granted to Perfection Fresh Australia by Sakata.^[7]

Description

Broccolini has a similar structure to sprouting type broccoli. It grows erect to 80 centimetres, with a slender elongated stem that is 15-30 centimetres long. It is annual or biennial, herbaceous and glabrous.

Consumption

The entire vegetable (leaves, young stems, unopened flower shoots, and flowers) is consumable. Its flavor is sweet, with notes of both broccoli and asparagus,^[1] although it is not closely related to the latter.

Common cooking methods include sauteeing, steaming, boiling, and stir frying. According to a 2005 Horticulture Australia study, in Australia 78% of people steam broccolini, 53% stir fry it, and 3% eat it raw or in a salad.^[8] It is usually eaten steamed in Japan, where it is highly popular as a spring vegetable.

Nutrition

Broccolini is high in vitamin C (containing 100% of daily intake) and also contains vitamin A, calcium, Vitamin E, folate, Iron, and Potassium.^[9] It has 35 calories per serving.

Broccolini blossoms near Mt Fuji

Production

Climate

Broccolini grows in cool climates, and is intolerant to extreme climates. However, it is more sensitive to cold temperatures than broccoli, but less sensitive to hot temperatures than broccoli.^[10]

Growth and distribution

It is grown near the central California coast during the spring, summer, and fall seasons and Yuma, Arizona throughout the winter. It takes 50–60 days to grow after being transplanted.^[11] It is sold throughout the United States, Canada, and the United Kingdom, as well as 5 states in Australia.

Produce reference

The International Federation for Produce Standards assigns it the price look-up code 3277, "baby broccoli". It is also known as asparation, asparations, bimi, broccoletti, broccolette^[12] "Italian Sprouting broccoli",^[13] and tenderstem. In the United Kingdom and Ireland it is referred to as "tenderstem broccoli". In Brazil, the common form of the word broccoli ("brócolis") refers to broccolini: the more traditional broccoli is called "brócolis americano" (American broccoli).

References

Brassica oleracea
Brassica oleracea	Acephala group Broccoflower Broccoli Broccoli sprouts Broccolini Brussels sprout Cabbage Cauliflower Collard greens Gai lan Kale Kohlrabi Red cabbage Romanesco broccoli Savoy cabbage Spring greens
See also	List of cabbage dishes