Crop of the Week: Broccolini

• Broccolini is a green vegetable that resembles young broccoli or asparagus, with slender stems and buds on top. But it is not related in any way to asparagus. It is actually a natural hybrid within the cabbage family Brassica oleracea, and is the result of a cross between broccoli and Chinese kale. The vegetable tries to get the best attributes of each: crisp yet with a tender stem, more subtle broccoli flavor without the cabbage notes and easy to prepare and cook.

• Broccolini was developed by the Sakata Seed Co. of Yokohama, Japan. Also known by the name Asparation, Baby Broccoli and Tender Stem, it was first brought it to the U.S. market in 1996.

• In 2008, Yuma County produced less than 50 acres of broccolini, yet the farmgate value of this crop was more than $250,000.

• It is generally agreed that broccolini has a sweeter and more delicate flavor than broccoli but with a subtle peppery edge.

• Broccolini is completely edible, from slim stems to the broccoli-like head of flowering buds, and makes an attractive presentation on a diner's plate.

• Most common cooking methods are sauteing, steaming, boiling or stir frying. Many will blanch broccolini for a couple of minutes, then flip it briefly in a hot wok with mashed garlic, salt and a lightly flavored cooking oil.

• Broccolini can be stored in the refrigerator for approximately one week.

• Broccolini is packed with nutrients, offering as much vitamin C as orange juice. It also provides a substantial amount of folate, vitamin A and potassium, as well as some iron, calcium, vitamin B and fiber.

• For parents trying to convince children to eat their vegetables, broccolini, like other “baby” vegetables, is a fun alternative that sometimes intrigues children enough to coax them into eating some. For vegetarians, broccolini adds another leafy green vegetable choice.

• Broccolini grows best in the cool, mild Yuma winters and takes 80 to 90 days to harvest depending on the season and, like broccoli, it requires more personalized attention to encourage additional tender, sweet shoots to grow.

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Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.