A natural cross between broccoli and Chinese broccoli (gaai lan), broccolini is deliciously crunchy and a good source of vitamin A and vitamin C. It has a long slender stem topped with small flowering buds that are a cross between broccoli florets and an asparagus tip.  A very versatile vege that can be added to just about any dish and cooked in many different ways.


Refrigerate in plastic bags.
Tip – place broccolini in a jar in the fridge with a little bit of water in it to help it last a little longer.


Boil, steam, microwave, roast, stir fry. We find blanching to be the best as it improves the taste, colour and texture.


The entire broccolini can be eaten – stems and all. Can be eaten raw but becomes sweeter when cooked.

Our Favourite Recipes

Steak & Broccolini Salad

Serves 2

Spruce up your standard salad with this delicious broccolini and steak salad with peanut sauce.

Stir fried Broccolini

Serves 4

Deliciously crunchy with a little bit of kick, this stir fried broccolini is a great side dish!

Salmon, Broccolini & Potatoes

Serves 4

A simple yet delicious tray baked dinner you can whip up in a matter of minutes.