One of the names given to this vegetable in the UK, Tenderstem, offers an idea of its main characteristic, the tenderness of its stem. Its closest relative is broccoli, although the latter is larger.

Originating in Japan, it was developed as a hybrid of broccoli and Chinese kale. Currently, the province of Murcia is one of the largest producing regions of this vegetable together with the UK. Broccolini is planted in the same conditions as conventional broccoli and has the same agronomic requirements, but requires more careful management.

It is known for its extraordinary qualities. It is rich in vitamin C, vitamin D, calcium, folic acid, iron and fiber. As an example of this, highlight that it has more zinc, folic acid, antioxidants and vitamin C than green asparagus, broccoli, kale and spinach.

Its stem and flowers can be eaten in a savory sauté with pumpkin, miso or ginger, as a garnish for any meat, or make a cream to accompany fish, or even as a sauce for pasta and rice.

It lasts a long time in the refrigerator, but the sooner it is consumed, the more intact it will keep its culinary properties, its texture and flavor.