Roasted Broccolini Recipe - Wholesome Yum (2024)

FAQs

Is broccolini really baby broccoli? ›

Despite what you may have heard, Broccolini is not baby broccoli. This lanky vegetable is a hybrid first created in 1993. Broccolini a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible.

The verdict

Broccolini – by a hair's breadth! Nutritionally, the two brassicas are very similar. But the excellent vitamin A content of broccolini, together with the fact that it needs less prep and there's no waste, gives it the edge over broccoli for us.

The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.

Sometimes referred to as "baby broccoli," it's actually a hybrid vegetable. Broccolini is a cross between broccoli and Chinese broccoli (also called gai lan or Chinese kale). It looks a lot like Chinese broccoli—the stalks are long and lean—but instead of big leaves, it has florets more like common broccoli.

Broccolini will also have longer stems and smaller heads in comparison to broccoli. Broccolini is still a fairly new cruciferous vegetable, as it was invented in 1993 in Japan. Because of its newness and because it provides less quantity in a stalk, broccolini is typically more expensive than broccoli.

This means you can more easily eat broccolini stems than broccoli stems, which are much tougher and could be more difficult to eat and digest raw. Plus, you don't need to peel broccolini stems before preparing them. The texture of broccolini is more like that of asparagus than broccoli.

As broccoli is rich in Potassium that causes lowering of blood pressure, an excess consumption can result in hypotension. An excess broccoli consumption can also increase the risk of hemorrhagic stroke. Patient on blood thinners can have increased risk of bleeding due to the presence of Vitamin K in broccoli.

Low in calories and high in the fibre that is needed to maintain good gut health, Broccolini is also rich in folate and a good source of vitamin C. That peppery flavour we love so much comes from sulforaphane, which is largely responsible for Broccolini's antioxidant and anti-inflammatory qualities.

Rich in folate

Just half a cup of cooked Broccolini^® provides nearly half of your recommended daily amout of folate. Here are some benefits of consuming folate rich Broccolini^® daily. Folate energises the mind and body by supporting psychological function and reducing fatigue*.

White blister is a fungal disease caused by Albugo candida. It affects many brassica crops including broccoli and cauliflower and some brassica weeds. In Western Australia it has been found in all major growing regions.

Why is broccolini so bitter? ›

Broccoli rabe's bitter flavor comes from chemical compounds known as glucosinolates, which are found in other bitter greens like kale, collard greens, and mustard greens.

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

Black spots on broccoli leaves are alarm bells. They manifest as dark lesions, sometimes with concentric rings or feathery edges. Look for tiny black dots within these spots, which could indicate fungal fruiting bodies. A yellow halo around the spots is a classic sign of a fungal issue.

Broccolini was originally developed over eight years by the Sakata Seed Company of Yokohama, Japan as a hybrid of broccoli and gai lan, rather than being the product of genetic modification.

Broccolini®, also known as baby broccoli, is a popular new Brassica crop on the market. It is a hybrid of broccoli (Brassica oleracea var. botrytis) and gai lan (Brassica oleracea var. alboglabra) also known as Chinese broccoli, Chinese kale, or kailaan.

But it isn't immature broccoli. It just isn't. Broccolini is actually a cross-breed of broccoli and Chinese broccoli, a leafy vegetable commonly referred to as gai lan in Cantonese or jie lan in Mandarin. You get the florets found in broccoli and the longer stems and leaves found in Chinese broccoli.

Broccoli has a thick, woody stem and a large, flowering head. Broccolini is a cross between broccoli and Chinese broccoli, and also belongs to the cabbage family. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves and small florets.

Broccolini® is a naturally developed hybrid vegetable belonging to the Brassicaceae family. The sweet and tender variety was produced from traditional hand-pollinated crosses between gai lan and broccoli and is not genetically modified.

Genuine trademarked Broccolini^® is a varietal cross between broccoli and Chinese kale. It has a mild, peppery sweet flavour and it's completely edible, from its tender stems to delicate tips – so there's nothing to cut, nothing to waste! It is not ordinary broccoli picked early.