Broccolini

Broccolini, Aspabroc, baby broccoli or tenderstem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan (which is sometimes referred to as "Chinese kale" or "Chinese broccoli"), both cultivar groups of Brassica oleracea. The name Broccolini is a registered trademark of Mann Packing.[1]

For other uses, see Broccolini (surname).

Broccolini
Scientific classification
Kingdom:
Plantae
(unranked):
Angiosperms
(unranked):
Eudicots
(unranked):
Rosids
Order:
Brassicales
Family:
Brassicaceae
Genus:
Brassica
Species:
B. oleracea
Cultivar Group

Brassica oleracea
Italica Group × Alboglabra Group

US Broccolini
Broccolini dressed with sesame sauce

History

Broccolini was originally developed over eight years[2] by the Sakata Seed Company of Yokohama, Japan as a hybrid of broccoli and Chinese broccoli, rather than being the product of genetic modification.[3] It was developed to create a milder-tasting vegetable which could grow in hotter climates than broccoli, to expand Sakata's broccoli market.[4][5]

Sakata partnered with Sanbon Incorporated in 1994 to begin growing the product commercially in Mexico under the name Asparation, implying a similarity to asparagus due to its slim, edible stem. After first becoming available in US markets in 1996, in 1998, Sakata began a partnership with Mann Packing Company in Salinas, California and marketed the product as Broccolini.[6] New forms of Broccolini continue to be developed, including purple broccolini.[7]

Description

Broccolini has a similar structure to sprouting-type broccoli. It grows to 80 centimetres (31 in), with a slender elongated stem that is 15–30 centimetres (5.9–11.8 in) long. It is annual or biennial, herbaceous, and glabrous.[8]

Consumption

The entire vegetable (leaves, young stems, unopened flower shoots, and flowers) is consumable. Its flavor is sweet, with notes of both broccoli and asparagus,[9] although it is not closely related to the latter.[10]

Common cooking methods include sautéing, steaming, boiling, and stir frying. According to a 2005 study assessing how Australians cooked broccolini, the majority used steaming, with less stir-frying, and a small minority ate it raw or in a salad.[11]

Nutrition

Broccolini is a source of vitamin A, vitamin C and vitamin K, folate and glucosinolates.[12][13]

Broccolini contains a similar profile of phenolic acids to other vegetables in the Brassica family, most notably containing flavonoids.[14] Research into flavonoids in broccolini leaves has suggested they can inhibit the growth of some cancers. Such research has found that common cooking methods reduce broccolini's phenolic acid content, particularly boiling.[15]

Production

Climate

Broccolini grows in cool climates and is intolerant of extreme climates. It is more sensitive to cold temperatures than broccoli but less sensitive to hot temperatures.[8]

Growth and distribution

Broccolini takes 50–60 days to grow after being transplanted.[16] It is harvested when the heads are fully developed but are not flowering. By cutting off the head, the harvest time is extended as new side shoots of smaller heads will grow.[17] Unlike other cruciferous vegetables, which are harvested once per growth cycle, broccolini is harvested 3-5 times in a growth cycle, depending on growing conditions.[6][18] Further unlike broccoli, the stalk is inedible, rather, the side shoots are harvested and consumed.[10]

After being harvested, the produce is cooled to 0 °C, preventing the flower heads developing to maintain quality.[17] Shelf life can be further extended with the use of modified atmosphere packaging.[19]

In the US, broccolini is grown in California during Summer and Arizona during Winter.[6]

Produce reference

The International Federation for Produce Standards assigns it the price look-up code 3277, "baby broccoli".[20] It is also known as asparation, asparations, "sweet baby broccoli", broccoletti, and broccolette "Italian Sprouting broccoli". It is sold under the registered trademarks Bimi and Tenderstem.[8][21][22]

References
  1. "Broccolini (Reg. No. 2365625)". Trademark Status & Document Retrieval (TSDR). United States Patent and Trademark Office. Retrieved 1 November 2022.
  2. Petusevsky, Steve (12 August 1999). "Broccolini An Exciting New Hybrid". Sun-Sentinel. Archived from the original on 30 June 2021. Retrieved 1 November 2022.
  3. "Sakata Home Grown Presents: Broccolini Ideas". Sakata Vegetables. 1 January 2013. Archived from the original on 12 April 2018. Retrieved 22 September 2016.
  4. Livingston, Thomas (Summer 2010). "Broccolini®: What's in a Name?". Gastronomica. 10 (3): 89–92. doi:10.1525/gfc.2010.10.3.89. JSTOR 10.1525/gfc.2010.10.3.89.
  5. Martínez-Hernández, Ginés Benito; Gómez, Perla A; Artés, Francisco; Artés-Hernández, Francisco (January 2015). "Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition". Food Science and Technology International. 21 (1): 15. doi:10.1177/1082013213502352. PMID 24045885. S2CID 558776.
  6. "Vegetable Research and Extension: Broccolini". Washington State University. Retrieved 1 November 2022.
  7. Yagoshi, Tsunehiro (2017). "Purple baby broccoli". Google Patents. Retrieved 1 November 2022.
  8. Lim, T. K. (2014). Edible Medicinal And Non-Medicinal Plants: Volume 7, Flowers. Springer. p. 625. ISBN 978-94-007-7394-3.
  9. "ブロッコリー物語". The Asahi Shimbun. 12 November 2008. Archived from the original on 29 December 2016. Retrieved 1 November 2022.
  10. O'Neill, Molly (10 June 1998). "Broccoli's Short, Sweet Cousin". The New York Times. Retrieved 1 November 2022.
  11. Piccone, Marie (August 2005). "Understanding the retail performance of broccolini using a tool for determining in-store performance and customer demand" (PDF). AusVeg. Horticulture Australia Ltd. Retrieved 1 November 2022.
  12. Reinagel, Monica (27 June 2011). "Broccolini vs. Broccoli". QuickandDirtyTips.com. Archived from the original on 30 September 2015. Retrieved 1 November 2022.
  13. Xu, Pingping; Zhang, Ting; Guo, Xiaolei; Ma, Chungwah; Zhang, Xuewu (3 March 2015). "Purification, characterization, and biological activities of broccolini lectin". Biotechnology Progress. 31 (3): 736–743. doi:10.1002/btpr.2070. PMID 25737003. S2CID 26104159.
  14. Llorent-Martínez, E J; Ortega-Vidal, J; Ruiz-Riaguas, A; Ortega-Barrales, P; Fernández-de Córdova, M L (March 2020). "Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini". Food Research International. 129: 108798. doi:10.1016/j.foodres.2019.108798. PMID 32036908. S2CID 211072919.
  15. Wang, Bingfang; Zhang, Xuewu (January–February 2012). "Inhibitory effects of Broccolini leaf flavonoids on human cancer cells". Scanning. 34 (1): 1–5. doi:10.1002/sca.20278. PMID 22532078.
  16. "Aspabroc (Hybrid)". Sakata Home Grown. Retrieved 1 November 2022.
  17. "Baby Broccoli (Broccolini)". Fresh Please. Archived from the original on 21 March 2018. Retrieved 5 June 2018.
  18. Rivera-Martin, Angelica; Broadley, Martin R.; Pobliaciones, Maria J. (2020). "Soil and foliar zinc biofortification of broccolini: effects on plant growth and mineral accumulation". Crop and Pasture Science. 71 (5): 484. doi:10.1071/CP19474. S2CID 218972890.
  19. Martínez-Hernández, Ginés Benito; Artés-Hernández, Francisco; Gómez, Perla A.; Artés, Francisco (January 2013). "Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life". LWT - Food Science and Technology. 50 (1): 298. doi:10.1016/j.lwt.2012.05.010.
  20. "Broccoli (3277)". International Federation for Product Standards. 31 December 1999. Retrieved 1 November 2022.
  21. "About Bimi® Broccoli". Bimi®. Retrieved 1 November 2022.
  22. "About Tenderstem® broccoli". Tenderstem®. Retrieved 1 November 2022.
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