Tag: Hybrid vegetable

Broccolini, a hybrid of broccoli and Chinese kale (gai lan), is different from its more common cousin in that the entire plant—from the delicate florets to the long, slender stalks—is tender and completely edible. Unlike mature broccoli, which often has a tough, fibrous stem, broccolini's stalks require minimal preparation and offer a milder, sweeter flavor.

Developed over eight years by the Sakata Seed Company in Japan, broccolini is not baby broccoli but a natural hybrid of broccoli and Chinese kale (gai lan). This sweet and tender vegetable has become a popular alternative to traditional broccoli, admired for its entirely edible long, slender stems and mild, peppery flavor.

Developed by the Sakata Seed Company of Yokohama, Japan, in 1993, broccolini is not just a baby version of broccoli but a unique hybrid. It was created to produce a more flavorful and versatile vegetable for cooking. To understand what two plants make broccolini, you must delve into the story of its parentage, which explains its distinct appearance and taste.

Broccolini, often mistaken for baby broccoli, is actually a distinct hybrid vegetable created in Japan by the Sakata Seed Company in 1993, a cross between traditional broccoli and Chinese broccoli (gai lan). This relatively modern creation has quickly gained popularity for its unique characteristics and culinary versatility.

Developed in a Japanese lab in 1993, broccolini is not baby broccoli but a hybrid of standard broccoli and Chinese kale (gai lan). This intentional cross-breeding is the primary reason why broccolini are different from broccoli in taste, texture, and appearance.