If you haven’t tried Earthbound Organic Broccolette, you’re in for a treat. A member of the family of cruciferous vegetables that includes broccoli and cauliflower, broccolette looks like miniature broccoli — but it’s definitely not the same! Similar to “broccolini” and “baby broccoli” (trade names for varieties owned by other growers), broccolette is a hybrid cross between broccoli and gai lan (Chinese kale).
Long, slender and elegant, broccolette’s juicy green stalks are topped with clusters of tiny florets. Its stalks are sweeter and less fibrous than those of its bigger cousin; they’re completely edible and don’t require peeling. Its fresh flavor is similar to asparagus, but with an intriguing hint of pepper and mustard, and none of broccoli’s cabbagey flavor.
Broccolette is available year-round and is every bit as versatile as broccoli. It’s absolutely delicious steamed, stir-fried, roasted, raw — or just improvise. The only limitation is your imagination!
Why choose organic broccolette?
- We’ve grown Earthbound Farm Organic Broccolette without synthetic fertilizers or pesticides — and we believe that’s a healthier choice for you and for the planet. Our organic soil actually becomes more fertile as it’s cultivated season after season with sustainable organic farming methods. We think organic broccolette tastes better, too!
How to select and store broccolette
- Look for slim, vibrant green stalks that are firm and crisp. The heads should have tightly closed buds. Although it’s a bit more expensive per pound than broccoli, broccolette is completely edible from stem to flower, so there’s no waste.
- Store unwashed broccolette in the refrigerator in a ventilated plastic bag for up to 14 days. Refrigeration slows the conversion of sugar to lignin, a type of fiber that makes a vegetable woody, and also helps to protect its vitamin C content.
Tips for using broccolette
- Broccolette is wonderfully convenient — the entire stalk is edible, from stem to florets. It requires little or no prep; just rinse under cold water and pat dry with towels. If the stems look dry at the cut end, trim about 1/2 inch off the bottom.
- Be careful not to overcook its small, slender stems. Broccolette should remain juicy and crunchy for most recipes, so it requires a shorter cooking time than its larger cousin. If your broccolette stalks are thicker than a pencil, cut the spears in half lengthwise so the stems and florets will cook in the same amount of time.