Broccolini

Start broccolini seeds indoors 6-8 weeks before the last frost date, sowing 1/4 inch deep in seed-starting mix. Seeds germinate in 5-10 days at 65-75°F. Transplant hardened-off seedlings outdoors when they have 4-6 true leaves, spacing them 12-15 inches apart in rows 18-24 inches apart.

Broccolini performs best in cool to moderate temperatures between 60-75°F. It tolerates heat better than standard broccoli, making it a good choice for transitional seasons. Water deeply and consistently, providing 1-1.5 inches per week. Mulch around plants to moderate soil temperature and conserve moisture. Feed every 3-4 weeks with a balanced fertilizer.

Harvest the central stalk first when it reaches 6-8 inches long with tight buds. This encourages prolific side shoot production that can continue for 8-12 weeks. Each side shoot produces a smaller but equally tender stem with florets. Regular harvesting is key to extending the productive period and maintaining plant vigor.

Broccolini is one of the youngest vegetables in commercial cultivation, having been created through a deliberate hybridization program rather than centuries of gradual selection. In 1993, plant breeders at the Sakata Seed Company in Yokohama, Japan, crossed conventional broccoli (Brassica oleracea var. italica) with Chinese broccoli, also known as gai lan (Brassica oleracea var. alboglabra). The goal was to combine broccoli's familiar floret structure with gai lan's slender, tender stems and mild, sweet flavor.

The resulting hybrid was initially marketed in Japan and Australia under the name 'Asparation,' referencing the asparagus-like quality of its long, thin stems. When the Mann Packing Company introduced it to the United States in 1998, it was rebranded as 'Broccolini,' a name that stuck and eventually became a registered trademark. In Europe, it is sold primarily under the name 'Tenderstem Broccoli.'

Broccolini's rise in popularity has been remarkably swift. Within two decades of its creation, it went from an experimental cross to a staple on restaurant menus and grocery shelves worldwide. Its appeal lies in its versatility, mild flavor that is less sulfurous than standard broccoli, minimal prep requirements, and elegant appearance. Today it is grown commercially on every inhabited continent, though California's Salinas Valley remains the dominant production region for the North American market.

Grow broccolini in rich, well-drained soil with a pH of 6.0-7.0. Incorporate 3-4 inches of compost before planting to improve fertility and moisture retention. Apply a balanced 10-10-10 fertilizer at transplanting, then side-dress with nitrogen every 3 weeks during active growth. Broccolini is a moderate feeder but responds well to consistent nutrition. Ensure adequate boron and calcium in the soil to prevent hollow stems and tip browning on florets.

Harvest broccolini when stems are 6-8 inches long and flower buds are tight and green, typically 60-70 days from transplant. Cut the main stalk first about 6 inches below the floret cluster. Side shoots will develop within 1-2 weeks and can be harvested continuously for 2-3 months. Harvest in the morning for best crispness. If small yellow flowers begin to open, harvest immediately as flavor declines rapidly once flowering begins.

Store fresh broccolini upright in a glass of water in the refrigerator, loosely covered with a plastic bag, for up to 7-10 days. Alternatively, wrap in damp paper towels and place in a perforated bag in the crisper drawer. To freeze, blanch stems for 2-3 minutes, plunge into ice water, pat dry, and freeze in single layers before transferring to freezer bags. Frozen broccolini keeps for up to 12 months. Broccolini can also be pickled in a light vinegar brine.

Broccolini shines when roasted at high heat with olive oil, garlic, and red pepper flakes until charred at the edges. Grill whole stems for a smoky side dish. Blanch briefly and toss with pasta, lemon, and Parmesan. Steam until bright green and tender-crisp for a simple side. Stir-fry with Asian sauces and sesame oil. The entire stem is edible and tender, needing only a trim of the bottom end.