Broccolette is much like Broccolini. (Actually, it's exactly the same.) Often misidentified as young broccoli, it is a hybrid of broccoli and kai-lan (Chinese broccoli or Chinese kale), both cultivar groups of Brassica oleracea.
It was originally developed by the Sakata Seed Company of Yokohama, Japan, in 1993 as "aspabroc". Broccolette is high in vitamin C but also contains vitamin A, calcium, folate and iron.
The entire vegetable is edible, including the occasional yellow flower. Its flavour is sweet, with notes of both broccoli and asparagus, although it is not closely related to the latter.
Broccolette is used in stir-fring and for sautéing, steaming or boiling - this tender vegetable can be eaten raw or cooked and can replace broccoli florettes in most recipes.
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