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Baby broccoli is a green vegetable with a smaller central head and longer stalks than traditional broccoli. These slender green stalks measure about 5 to 9 centimeters long and have a firm texture and matte appearance. They are topped with green florets that may display a faint blue tint or have small yellow flowers nestled within. These florets have a bumpy, rough, and crunchy texture while the stalks are more chewy. Baby broccoli becomes tender when cooked and has a mildly sweet flavor with subtle bitter undertones. The entire plant is edible.
Seasons/Availability
Baby broccoli is available year-round.
Current Facts
Baby broccoli is botanically classified as Brassica rapa and belongs to the Brassicaceae family along with kale, cauliflower, Brussels sprouts, and cabbage. Baby broccoli is frequently confused for broccolini but the two are different cultivars. Broccolini is a hybrid cross between broccoli and a Chinese vegetable known as Gai Lan that has a more bitter flavor. Baby broccoli is harvested by cutting the florets from the plant’s main central stalk. After this initial harvest the plant continues to produce new side shoots from the main stem. These regrowing side shoots allow for multiple harvests from the same plant without the need for replanting. Baby broccoli is primarily cultivated for culinary purposes and is often cooked alongside other roasted vegetables.
Nutritional Value
Baby broccoli is high in vitamin C, a powerful antioxidant that supports immune health, helps repair tissues, and promotes healthy skin by aiding in collagen synthesis. The vitamin A in Baby broccoli is vital for maintaining good vision, immune function, and skin health. Calcium is another important component that helps build and maintain strong bones and teeth while also supporting proper muscle function. The vitamin E content in this vegetable contributes to skin health and protects cells from oxidative damage. Folate in Baby broccoli is essential for DNA synthesis and cell growth, making it particularly important during pregnancy for healthy fetal development. The iron sourced from this variety supports oxygen transport throughout the body, preventing anemia and boosting energy levels, while its potassium plays a crucial role in maintaining healthy blood pressure, nerve function, and muscle contractions.
Applications
Baby broccoli may be consumed raw, sautéed, steamed, roasted, grilled, or fried. The stalks and florets are more tender than traditional broccoli and also cooks faster. Raw Baby broccoli is often used for charcuterie boards, dipped in ranch and hummus, or chopped into salads. It may be grilled alongside other vegetables like asparagus, zucchini, bell peppers, eggplant, mushrooms, and sweet potatoes. Baby broccoli can be tossed into stir-fries, pasta, risotto, rice bowls, and omelets or puréed for soups, sauces, and dips. It also works well as a topping for pizza and flatbreads. This vegetable is complemented by the flavors of garlic, onions, dried chiles, lemon, limes, light-bodied vinegars, tomatoes, potatoes, cured meats like bacon and pancetta, soy sauce, olives, sesame seeds, pine nuts, chickpeas, white fish, and cheeses such as parmesan, cheddar, feta, and goat cheese. Baby broccoli can be stored in the refrigerator for up to a week.
Ethnic/Cultural Info
The United States is one of the largest exporters of broccoli in the world but it took a while for the vegetable to gain popularity there. Broccoli was first planted in the country by Thomas Jefferson who sowed them at his Monticello estate in Charlottesville, Virginia. The vegetable was brought into the country at a larger volume by Italian immigrants who started planting it in New York gardens. The vegetable’s association with these immigrants caused resistance due to cultural biases towards Italians at the time. Marketing campaigns were released during the 1940s to raise broccoli's reputation but were made null due to the post-World War II push towards the convenience of canned vegetables. Broccoli finally started to gain niche appeal when it was embraced by health-conscious vegetarian communities in the 1960s. Its reputation slowly improved over the latter half of the 20th century and early 21st century alongside the introduction of new novelty varieties like Baby broccoli.
Geography/History
Baby broccoli was likely introduced in the late 20th or early 21st century but its origins are not widely known. This vegetable is a descendant of the broccoli species that originated with the Etruscans in the Roman Empire. Baby broccoli grows in mild climates with full sun exposure and moist soils. This vegetable is a domesticated variety that's produced commercially and in home gardens. Baby broccoli has gained popularity along with other niche broccoli varietals like Broccolini, Broccoli Raab, Romanesco broccoli, and Purple broccoli. Their distinctive appearances, flavors, and culinary uses appeal to chefs and home cooks interested in diversifying their vegetable choices. Baby broccoli is commonplace in Italy and can be found at farmers' markets and specialty grocers in the United Kingdom, New Zealand, Europe, and the United States. It can also be purchased to grow from seeds in home gardens.
Weiser Family Farms
Baby broccoli from Weiser Family Farms…...Baby broccoli features slender green stalks about 5 to 9 centimeters long, topped with florets that may have a faint blue tint or small yellow flowers. Its stalks are chewy, while the florets have a bumpy, crunchy texture. Mildly sweet with subtle bitter undertones, baby broccoli becomes tender when cooked. Uniquely versatile, the entire plant is edible, making it a flavorful addition to many dishes.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Baby broccoli cooks faster than traditional broccoli and can be prepared in various ways including being sautéed, steamed, roasted, grilled, or fried. Its tender texture makes it versatile for dishes like stir-fries, pasta, and rice bowls. It pairs well with garlic, onions, lemon, and cheeses like parmesan or feta, and complements cured meats. Stored in the refrigerator, it remains fresh for up to a week.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Baby Broccoli from Fresno Evergreen…..Baby broccoli is not the same as broccolini; they are different cultivars. Broccolini is a hybrid of broccoli and the Chinese vegetable Gai Lan, with a more bitter flavor. Baby broccoli is harvested from its central stalk, and its plant continues producing side shoots for multiple harvests from the same crop. Rich in nutrients, it offers vitamin C for immunity, vitamin A for vision and skin, calcium for strong bones, and folate for cell growth, making it highly nutritious and versatile in cooking.
MP Family Farm…..Baby broccoli is a descendant of the broccoli species that originated with the Etruscans in the Roman Empire. It thrives in mild climates with full sun and moist soils and is cultivated both commercially and in home gardens. Along with other niche varieties like Broccolini and Romanesco broccoli, it has gained popularity for its unique flavors and culinary uses. Commonplace in Italy, it is also found in the UK, New Zealand, Europe, and the US, and can be grown from seeds.
Fron Rodney Kawano Farms…..Broccoli's popularity in the United States faced early challenges due to cultural biases as it was associated with Italian immigrants who first planted it in New York gardens. While Thomas Jefferson sowed broccoli at his Monticello estate, it wasn’t until health-conscious vegetarian communities in the 1960s embraced it that its reputation began to shift. Marketing attempts in the 1940s were undercut by post-WWII preferences for canned vegetables. Baby broccoli innovations boosted appeal later.
Weiser Family Farms
Baby Broccoli from Weiser Family Farms…..Baby Broccoli has slender stalks about 5 to 9 centimeters long with green florets that may show faint blue tints or small yellow flowers. The texture varies between rough and crunchy florets and chewy stalks. It becomes tender when cooked, offering a mildly sweet flavor with subtle bitter undertones, and the entire plant is edible.
Rodney Kawano Farm…..Baby broccoli is a versatile vegetable with tender stalks and florets that cook faster than traditional broccoli. It pairs well with ingredients like garlic, onions, lemon, parmesan, feta, and cured meats such as bacon. It can be used in stir-fries, pasta, risotto, rice bowls, or even puréed for soups and sauces. When stored in the refrigerator, baby broccoli stays fresh for up to a week.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Baby Broccoli from Fresno Evergreen…..Baby broccoli belongs to the Brassicaceae family, along with kale, cauliflower, and cabbage, and is often mistaken for broccolini, which is a hybrid of broccoli and Gai Lan. This vegetable is harvested by cutting florets from the central stalk, with the plant continuing to produce side shoots for multiple harvests. Nutritionally, it is rich in vitamin C for immune health, vitamin A for vision, calcium for strong bones, iron to prevent anemia, and folate, making it essential for tissue repair and cell growth.
Fresno Evergreen
Baby Broccoli from Fresno Evergreen…..Baby Broccoli: This vegetable, likely introduced in the late 20th or early 21st century, descends from broccoli species cultivated by the Etruscans during the Roman Empire. Baby broccoli thrives in mild climates with full sun exposure and moist soils. It has gained popularity among chefs and home cooks for its unique appearance, flavor, and versatility, alongside varietals like Broccolini and Romanesco. It is widely found in Italy, specialty grocers, and farmers' markets globally.
Weiser Family Farms
Broccoli was introduced to the United States by Thomas Jefferson, who planted it at his Monticello estate in Virginia. Later, Italian immigrants brought it in larger quantities, cultivating it in New York gardens. Initially, cultural biases slowed its acceptance. Although marketing campaigns tried to popularize it in the 1940s, the preference for canned vegetables prevailed. By the 1960s, health-conscious vegetarian communities began to embrace broccoli, leading to its gradual rise in popularity over time.