The Difference Between Broccoli, Broccoli, Chinese Broccoli and Rabe Broccoli
Broccoli is an apprentice vegetable. You can count on him to show up and do his job, and he can be great without too much coaxing from you. In addition, there are his fancier relatives and friends: broccoli (sometimes called “baby broccoli”), broccoli rabe, and Chinese broccoli.
None of them are the children’s version of the “standard” short-stalk broccoli you find in the dining room, and one of them doesn’t even belong to the same genus, but they are all delicious on their own and worth understanding.
What is broccoli?
You probably already know what broccoli is, but let me remind you: broccoli is Brassica oleracea var. italica, if you like biology , is a green edible plant whose short, stocky stems and fluffy flowering heads are eaten as a vegetable. It belongs to the cruciferous family, along with cruciferous vegetables such as white cabbage and Brussels sprouts, and is very good sautéed, lightly steamed, sautéed, or topped with cheese. I love to deep-fry mine and sometimes hoard the stalks to make a cheesecake .
What is broccoli, and is it really a baby?
Broccoli is often referred to as “baby broccoli” or “uncle’s broccoli” (maybe it’s just in my kitchen), but it’s something special. The broccoli you buy at the store is fully grown and will not turn into “regular” broccoli, but it’s fair to call broccoli the love fruit of “regular” broccoli and Chinese broccoli, a leafy, stemmed green vegetable known as “jie lan” in Mandarin and “gai lan” in Cantonese.
This vegetable should technically be called Broccolini®, as it is actually a brand name. According to MarthaStewart.com , this vegetable was originally designed to be more heat tolerant than broccoli:
In the late 1980s, the idea of a new vegetable was born in Japan. Sakata Seed Corporation, a leading producer and exporter of broccoli seeds, wanted a crop with a longer harvest season and less demanding growing conditions than broccoli (which hates the heat). The result was a cross between two varieties of Brassica oleracea . First, it is Brassica oleracea var. alboglabra, or Chinese cabbage, whose stems are succulent and very leafy, with miniature loose flowers. It is relatively heat resistant. The second familiar old broccoli, Brassica oleracea var. italica , with stronger, tougher stems and huge dense heads. After years of experimentation, the hand-pollinated hybrid was named Asparation for its delicately asparagus-like stems.
“Asparation” was too smart to catch on and was eventually replaced with the prettier and more memorable “broccolini”. The brand name does not affect the life of the average vegetable lover, but it can make finding broccoli seeds a little difficult, unless you know how to look for non-trademark names such as “tender stem broccoli”, “mini broccoli” or “mini broccoli”. -broccoli”. sprouting broccoli.
Broccoli tastes slightly sweeter than broccoli, with hints of asparagus. Its long, elegant looking, tender stems that have just the right amount of crunch, and a quick steam or sauté is all you need to make vegetables tender and crunchy. Add a drop of a tasty fat like olive oil, pistachio oil, or sesame oil and you have a tasty and nutritious side dish in minutes.
What is Chinese Broccoli?
As we briefly discussed just a few paragraphs ago, jie lang is more leafy than broccoli, with thick, luxurious stems and tiny flower heads. It has a strong broccoli flavor, but is slightly more bitter than its furry relative. You can also find young Chinese broccoli in most Asian supermarkets, which will be slightly more leafy, with fewer buds, and a more tender stem. If you’ve never cooked with Chinese broccoli before, it’s best to start with a simple stir-fry that brings out this vegetable; like broccoli, they also steam well, after which a drop of fat appears on them. (Just be sure to cut off the tough ends like you would with asparagus or… broccoli.)
Broccoli Rabe is not broccoli.
Broccoli rabe, also known as “rapini”, is very similar to broccoli with extra leaves, but is actually closer to turnips. The stems are slightly more bitter than those of broccoli or broccoli, with nutty little flower buds that pair well with provolone . Like any other vegetable with the word “broccoli” in its name, it works well for sautéing over medium heat, steaming, or frying. No matter which method you choose, cook the vegetable until bright green and tender, or make it nice and crispy. (Personally, I like to toast it until it’s slightly charred and then top it with a cloud of Parmigiano-Reggiano.)