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BroccoliniBrassica oleracea
Italica Group x Alboglabra Group Broccolini is a green vegetable resembling broccoli. Although often mistakenly identified as young broccoli, it is actually a hybrid of the cabbage family Brassica oleracea, a cross between broccoli and Chinese Kale. Also (though rarely) known by the marketing name asparation, it is generally agreed that broccolini has a sweeter flavor than broccoli. The entire vegetable as sold, including the yellow flowers seen in the photograph below, may be eaten. Most common cooking methods include sauteeing, steaming, boiling or stir frying. Nutritionally, it is high in vitamin c but also contains vitamin a, calcium and folate.
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