Flavor of the Week: Broccolini’s distinctive taste and texture make it a starFlavor of the Week: Broccolini’s distinctive taste and texture make it a star

It’s easy to mistake broccolini for “baby broccoli,” and while it is in the brassica family alongside broccoli, cabbage, cauliflower and Brussels sprouts, it’s not immature broccoli. Rather, broccolini is a hybrid of broccoli and gailan or “Chinese broccoli,” and has its own flavor profile.

It’s less bitter than standard broccoli and has small florets with long crunchy stems, lending itself to different textural applications than other members of the cabbage family. It’s used as a garnish for main courses as well as an ingredient in pasta and as the centerpiece of standalone side dishes.