With a distinctive slender stem and smaller florets, Tenderstem broccoli is a milder, slightly sweeter alternative to the regular variety. It has a nutty, earthy flavour that closely resembles that of asparagus, and a light crunch that is preserved even after cooking.
Tenderstem broccoli was first created in Japan in 1993, a hybrid between standard broccoli and Chinese kale. In the UK, its harvesting season reaches its peak between June and late October – and we encourage you to make it the star of your plate while it’s at its seasonal best.
How to store and cook Tenderstem broccoli
To store, simply wash and pat dry, then keep in the fridge for up to 5 days to ensure the broccoli stays crisp and the florets keep their deep green hue.
When you’re ready to enjoy, trim the very ends of the stems, if you like – in fact, every part of Tenderstem broccoli is edible, from stem to floret, meaning there’s very little waste and plenty to enjoy.
When it comes to cooking, Tenderstem broccoli is highly versatile and doesn’t need much to shine. Try boiling or steaming it for 3-4 minutes, to keep its signature crunch.
Prefer a little more caramelisation? Toss it with a drizzle of extra virgin olive oil and a pinch of sea salt, then roast at 200°C for 10–12 minutes. The florets become lightly crisp while the stems stay tender, and the edges develop a delicious char that enhances its nutty flavour.
The good-for-you part
Tenderstem broccoli is high in fibre and vitamins C and K, and a source of folate.
Our favourite Tenderstem broccoli recipes
Steam it for crunch, roast it for sweetness or stir-fry it for a pop of colour and flavour: Tenderstem broccoli is delicious from stem to floret. Try it in one of our favourite recipes.
Beef Bolognese with Brown Rice Penne, Tenderstem Broccoli & Toasted Pine Nuts
Vibrant Tenderstem broccoli brings the perfect balance to this hearty Bolognese, starring tender beef and sharp sundried tomato. A fragrant garlic, basil and parsley paste packs in classic Italian flavours.
Coconut Lentil Dal with Roasted Sweet Potato & Tenderstem Broccoli
Nutty Tenderstem broccoli is roasted alongside bright sweet potato until golden and lightly charred. They pair perfectly alongside a creamy lentil dal, infused with a fragrant blend of spices, and fluffy brown rice.
Creamy Turkey Gnocchi with Leek & Tenderstem Broccoli
Sweet leek and crunchy Tenderstem broccoli form the base of a vibrant, creamy sauce, bursting with Dijon mustard and hard Italian cheese. Tender turkey is the protein of choice, while pillowy golden gnocchi soaks up all the flavour.
Grilled Sea Bass with Mustardy Lentils, Tenderstem Broccoli & Rhubarb Compote
Smoky, charred Tenderstem broccoli and buttery sea bass offer the perfect balance of flavours. Complete the feast with bright mustardy lentils and a dollop of tart rhubarb compote for a refreshing lift.
Sundried Tomato Butter Beans with Roast Potatoes & Pesto Tenderstem Broccoli
Tenderstem broccoli, coated in creamy pesto, then roasted until golden and caramelised – what’s not to love? Serve alongside golden potatoes and a creamy butter bean stew for the perfect Mediterranean-style dinner.
Hungry for more? Choose your recipes now.