Developed in Japan by crossing regular broccoli with gai lan, bright green broccolini has small flower-bud heads on slender stalks, and is sold in bunches. It is a little sweeter than broccoli but can be used in the same ways. The entire vegetable as sold is eaten. Trim only by cutting off the very ends of the stalk and washing well just before cooking. Try barbecuing or char-grilling broccolini to bring out sweetness. To Store: Enclose in a paper bag then a plastic one, in the fridge and use within 4-5 days.
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