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Broccolini

Low in calories and high in vitamin C and A, the mild flavored broccolini may be the vegetable your family will embrace.

This unique vegetable is not just baby broccoli. It’s a hybrid between broccoli and Chinese broccoli created in 1993.

The small florets on lanky stems have a sweet, less bitter flavor than broccoli with peppery overtones. You can eat the leaves, stems and heads raw or cooked.

Grow broccolini like you would broccoli. Grow it in full sun and moist well-drained soil. It thrives and tastes best when harvested in cooler temperatures, but it is not as frost tolerant as broccoli.

Harvest the center head in about 50 days. It will be small but tasty. In a week you will be harvesting 5 or 6 more shoots. Regular harvesting keeps the plant producing 5 or 6 new shoots each week.

A bit more information: Aspabroc broccolini produces tender side shoots with an asparagus-like flavor. The All-America Selections winner, Artwork broccoli produces lots of tender side shoots after the first crown is harvested.

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