Broccoli is a widely consumed, nutritious green vegetable. It offers vitamins, minerals, and dietary fiber. Recognized for its distinct tree-like appearance, it belongs to the Brassicaceae family, also known as the mustard or cabbage family.
The Standard Green: Calabrese Broccoli
Calabrese broccoli (Brassica oleracea var. italica) is the variety most commonly recognized as “broccoli” in supermarkets. It has a large, dense, dark green head of tightly packed florets, which are undeveloped flower buds. The head sits atop a thick, edible stalk.
Calabrese plants grow up to 60 centimeters tall and wide, forming a single central head harvested when firm and before the buds open. After the main head is cut, plants produce smaller side shoots, extending the harvest period. It has a mild flavor and is versatile, suitable for steaming, stir-frying, roasting, or eating raw.
Beyond the Familiar: Distinct Broccoli Varieties
While Calabrese is widespread, several other true broccoli varieties offer unique appearances and flavors. Sprouting broccoli (Brassica oleracea var. italica) produces multiple smaller florets on thinner stems, rather than a single large head. It comes in green or purple, with purple types getting their color from anthocyanin antioxidants. Sprouting broccoli has a slightly sweeter, more tender texture than Calabrese, suitable for quick cooking like steaming or sautéing.
Romanesco broccoli (Brassica oleracea), sometimes called Romanesco cauliflower, is visually striking with its chartreuse color and intricate, fractal-like spiral pattern. Each conical floret is composed of smaller, self-similar buds arranged in a logarithmic spiral. It offers a nutty flavor, a cross between broccoli and cauliflower, and maintains a firmer texture when cooked. This Italian heirloom is harvested 75 to 100 days after planting.
Purple broccoli, distinct from purple sprouting varieties, develops compact, purple heads. Its florets get their color from anthocyanins but turn green once cooked. It shares the same botanical classification as traditional green broccoli (Brassica oleracea var. italica) and offers a similar taste. Some varieties can withstand cooler temperatures, providing harvests into early spring.
Related Greens: Often Mistaken for Broccoli
Beyond true broccoli varieties, several other greens are frequently confused with or marketed similarly to broccoli, despite distinct botanical classifications. Broccolini, often called “baby broccoli,” is a hybrid of standard broccoli and Chinese kale (Brassica oleracea var. alboglabra). It has long, slender stems, small florets, and a milder, sweeter flavor than traditional broccoli; the entire stalk is edible.
Chinese broccoli, or Gai Lan (Brassica oleracea var. alboglabra), is a leafy green with thick stems and small florets. Native to China, it has a flavor similar to broccoli but can be slightly more bitter, with its leaves and stems widely used in Asian cuisine. Gai Lan is harvested when 15 to 20 centimeters tall, before its white flowers bloom.
Broccoli Rabe, also known as rapini (Brassica rapa subsp. rapa), is botanically distinct from broccoli, relating more closely to turnips. It has thin stems, dark-green leaves, and small, sparse florets that are often yellow. It has a bitter, nutty flavor that can be mellowed through cooking, and is a staple in Italian, Spanish, and Portuguese cuisines.