| FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY |
The term "broccoli" as generally used refers to sprouting broccoli rather than heading broccoli which can hardly be distinguished from cauliflower. Sprouting broccoli is classified botanically as BRASSICA OLERACEA (ITALICA group) to distinguish it from cauliflower. In growth, sprouting broccoli resembles cauliflower. The plant forms a head consisting of green buds and thick, fleshy flower-stalks. The heads are looser than those of cauliflower and generally green-colored, and the flower stalks are longer. Broccoli heads vary in size, commonly attaining a diameter of six inches or more though side shoots are much smaller.
"Look for: A firm, compact cluster of small flower buds with none opened enough to show the bright yellow flower. Bud clusters should be dark green or sage green-or even green with a decidedly purplish cast. Stems should not be too thick or tough. Avoid: Broccoli with spread bud clusters, enlarged or open buds, yellowish green color, or wilted condition-signs of over maturity and over-long display. Also avoid broccoli with soft, slippery water soaked spots on the bud cluster. These are signs of decay."
A hybrid of broccoli and Chinese kale, broccolini looks like baby broccoli. Broccolini has a long slender stem and is topped with small flowering buds that resemble a cross between broccoli florettes and an asparagus tip. It has a sweet, delicate flavor with a subtle, peppery edge.
SELECTION AND STORAGE: Look for broccolini with a deep, strong color and tightly closed buds.
Broccolini will stay fresher if kept cold. Place vegetables in your refrigerator crisper unwashed, in an airtight bag for up to five days.