What Is the Difference Between Broccoli Rabe and Broccolini?
If you’re the adventurous foodie type, broccolini might be something you’ve not only heard of, but cooked at home or eaten in a restaurant. But what about the similarly named broccoli rabe, also known as rapini? Are these two vegetables the same thing?
Ready for a quick and simple answer? No, they’re not!
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We’re going to get up close and personal and learn the difference between these two veggies – and look at their origins, growing conditions, flavor, and uses in the kitchen.
Broccolini
Although sometimes called “baby broccoli,” broccolini is not simply an immature version of broccoli.
While it’s leaves look an awful lot like those of broccoli, its stems are longer and thinner, and its florets are smaller, looser, and more open.
In fact, this vegetable is part broccoli Brassica oleracea var. italica – but only part.
The other half of its parentage comes from a lesser-known Brassicaceae family relative, Chinese kale, B. oleracea var. alboglabra.
Origins
This hybrid veggie was bred by the Sakata Seed Company, a Japanese seed purveyor.
When Sakata first cultivated this new creation, they tried marketing it under the cultivar name ‘Aspabroc,’ alluding to the slightly asparagus-like taste and texture of its stems.
When ‘Aspabroc’ didn’t make a big hit in the US, Sakata partnered with the Mann Packing Company in California to remarket this vegetable. Under its new name, broccolini, sales took off.
In the Garden
This brassica grows best in a cool season vegetable garden with full sun and regular water.
Compared to its broccoli parent, however, this hybrid is less cold
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