Broccolini has a sweet and slightly peppery flavour. It’s a fantastic substitute to broccoli, and its brilliant florets & sophisticated stems give any dish class! Broccolini is a cross between broccoli and kai-lan (Chinese kale), and it’s known as Asparation in Europe and baby broccoli in the US.
How do we make sure we provide top quality broccolini?
We make sure the broccolini is not showing any signs of over-storage or age – this is best gauged by signs of wilt and by examining the broccolini stalks to see whether they are firm and turgid. We also make sure the florets are in good order, with minimal signs of flowering.
Where do we source our broccoli from?
The broccolini we supply in your box usually comes from growers in areas with mild climatic conditions and rich nutritious soil, such as around Tatura.
What is the best way to keep broccoli?
Broccolini stores well in the fridge, however if it's stored for too long, the natural sugars get converted to lignin, and the broccolini begins to taste bland. It is best kept in an open plastic bag, which provides a good balance between humidity and oxygen. Do not freeze broccolini, freezing leads to a degenerative disorder known as 'freezing injury', which will cause rapid decay once the broccolini is unfrozen. Broccolini should be washed before preparation, rather than before storing.
Broccolini nutritional information
Belonging to the brassica genus, broccolini contains high levels of phytonutrients and is rich in many vitamins and minerals. It is an excellent source of vitamins A and C (both of which are antioxidants and help protect the body from degenerative disease), and a solid source of folate, vitamin E, potassium, phytochemicals sulforaphane and indoles (known to have significant anti-cancer effects), and beta-carotene. It's also low in calories and almost fat free.
Serving tips and suggestions
Broccolini is a great substitute for broccoli – it’s slightly sweeter, less fibrous, and can be eaten raw (serve as hors d'oeuvre or use florets in a salad), steamed, boiled or stir-fried. Broccolini’s flavour turns milder and sweeter when it’s slightly cooked.