Broccolini
Slender, mild, and fully edible stem to tip — one of the quickest vegetables in the box to cook.
Store in
Fridge unwashed, loosely wrapped or in a bag
Keeps for
4–5 days yellows faster than regular broccoli
Best eaten
Roasted or blanched and pan-tossed with garlic
Prep tip
No peeling whole stem, leaves, and florets are edible
What It Is
Section titled “What It Is”Broccolini is a slender, mild-flavoured cross between broccoli and Chinese broccoli (gai lan), grown at Cold Springs Organics in the cooler weeks of spring and fall. Unlike regular broccoli, the long thin stems are completely edible and tender — no peeling needed. Small florets, a few small leaves, and a slightly sweeter bite make it one of the easiest vegetables in the box to cook quickly.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate unwashed in a produce bag or wrapped loosely in a damp paper towel to keep stems from drying out. Use within 4–5 days — broccolini wilts and yellows faster than regular broccoli. Do not wash until just before cooking.
How to Prep It
Section titled “How to Prep It”Rinse under cold water and shake dry. Trim any dry or woody base from the stems — a centimetre or two is usually enough. The entire plant is edible: stems, leaves, and florets. For large bunches, cut longer stems in half so everything cooks evenly.
How to Cook It
Section titled “How to Cook It”- Roasted — toss with olive oil, salt, and a pinch of red pepper flakes; roast at 425°F (220°C) for 12–15 minutes until the florets are lightly crispy and the stems are tender.
- Blanched and sautéed — blanch in salted boiling water for 2 minutes, drain and pat dry, then toss in a hot pan with garlic and olive oil for 2–3 minutes.
- Grilled — brush whole stalks with oil and grill over high heat 3–4 minutes, turning once, until lightly charred and tender.
Quick Meal Idea
Section titled “Quick Meal Idea”Broccolini with lemon and parmesan — toss trimmed broccolini with olive oil and salt, roast at 425°F (220°C) for 12–15 minutes until the florets are crispy. Remove from the oven, squeeze fresh lemon juice over top, and finish with a generous shower of finely grated parmesan.