Tenderstem broccoli

Brassica oleracea

A cross between Chinese kale and broccoli; as the name would suggest, it has tender stems which are prized as much as the florets. It has a more delicate flavour than ordinary Calabrese broccoli – in fact, it's a bit more like asparagus in taste.

Image of Tenderstem broccoli being produced

In the kitchen

How to store Tenderstem broccoli

Keep in the fridge as too high a temperature can cause the florets to turn yellow with stress. Kept at a low temperature it will be good for up five days, but as with all greens, the sooner eaten the better.

Prep & Cooking tips

As the name might suggest, it is both the florets and the stems that are prized. You may need to trim away the odd tough end or discard the occasional discoloured leaf but everything else can go in the pot, pan or oven. It can be used in place of Calabrese or purple sprouting broccoli in most recipes.

At its freshest it should take no more than 3-4 mins to boil or steam. Cook in small batches and check if it is done by nibbling the stalk end, as this part takes the longest. It can be roasted in a high oven for 10 mins, or is well served by gently frying over a medium heat in some oil and butter. If cut small it will benefit from the fast and furious attention of a wok as part of a stir fry.

Tenderstem can be used in place of Calabrese or purple sprouting broccoli in most recipes. You may need to trim away the odd tough end or discard the occasional discoloured leaf, but everything else can go straight in the pot, pan or oven.

Easy ideas

1. Simple

Add a walnut sized knob of salted butter and a generous flourish of freshly ground pepper. It needs no more than a small squeeze of lemon to finish. Nothing fancy, it just works.

2. Salty

Mix with a small handful of chopped capers warmed in foaming butter, or try frying some sliced chorizo or salami until crisp, adding a little chopped parsley and throwing together. You can always mash a couple of salted anchovy fillets into a good mustardy vinaigrette and dress the warm florets. Cheese works in all its varying forms, blue cheese in particular, or married with a proper rarebit mix and grilled on hot toast.

3. Asian

Warm a little grated ginger, finely sliced garlic and chopped red chilli in a little sesame oil until the garlic starts to colour, throw together and season with a dash of soy sauce. You can always add small lightly steamed florets to a stir-fry or Thai curry.

Goes well with

Acidic flavours (Vinegars, Lemon juice)

Citrus (Lemon, Orange)

Herbs (Bay, Chervil, Coriander, Dill, Mint, Parsley, Rosemary, Thyme)

Nuts (Almonds, Hazelnuts, Pistachios)

Spices (Black onion seeds, Cardamom, Cinnamon, Coriander seeds, Cumin, Fennel seeds, Ginger, Paprika, Star anise)

Honey and sugar

Raisins, currants and sultanas

Sesame, including tahini