Determining the number of broccoli types is complex because the word “type” can refer to several distinct levels of classification. Broccoli is a domesticated form of the wild cabbage, originating from the Mediterranean region and belonging to the species Brassica oleracea. This single species has been selectively bred over centuries to emphasize different plant parts, resulting in various forms. To understand the true variety, one must look beyond the supermarket standard and consider the botanical differences in cultivar groups, specific varieties, and modern hybrids.
Defining “Type” in the Brassica Family
The entire family of vegetables derived from the wild cabbage is grouped under the single species Brassica oleracea. Within this species, scientists use the term “cultivar group” to distinguish major, genetically stable forms that look and grow differently. For instance, the Italica Group is the primary classification for what is commonly recognized as broccoli, while the Botrytis Group contains cauliflower. A cultivar itself is a cultivated variety, essentially a specific strain developed for desirable, heritable characteristics like disease resistance or color.
Most of the broccoli variations found in the market are simply different cultivars within the primary Italica Group. The complexity arises because all members of Brassica oleracea, including cabbage, kale, and Brussels sprouts, can be cross-bred. This allows for the creation of new hybrids and specialized varieties that blur the traditional lines between the cultivar groups. Therefore, a “type” can mean a distinct cultivar group, a specific cultivar within that group, or a modern cross between two different groups.
The Core Cultivar Groups of Broccoli
The most traditional and widespread form of the vegetable is the heading or crown broccoli, often called Calabrese, named after the Calabria region of Italy. This is the classic dark-green broccoli that forms a single, dense, tree-like head composed of tightly packed, unopened flower buds on a thick stalk. The main head is harvested when fully formed but before the small buds begin to bloom yellow. Modern breeding has produced countless cultivars of Calabrese, focusing on traits like heat tolerance and uniform head size for commercial harvesting.
Another significant group is sprouting broccoli, which does not form a single large central head. Instead, it produces numerous small, tender stalks and florets, often harvested over a longer season. Varieties like Purple Sprouting Broccoli are popular, characterized by their slender stems and small heads that develop a deep purple hue due to anthocyanins. Unlike the Calabrese type, which is harvested once, sprouting broccoli continues to produce edible side shoots after the initial harvest.
A visually distinct relative is Romanesco broccoli, which is sometimes classified under the Botrytis Group with cauliflower, despite its common name. Romanesco is instantly recognizable by its unique, pale chartreuse color and striking fractal pattern. Its head is composed of spiraling conical clusters that mathematically repeat the same shape, offering a slightly nuttier flavor and firmer texture than standard broccoli. Romanesco remains a highly specialized cultivar of the same Brassica oleracea species.
Related Hybrids and Marketed Varieties
The market often features vegetables labeled as “broccoli” that are not part of the standard Italica cultivar group. These varieties are usually modern hybrids or members of other distinct cultivar groups that have a similar appearance. One prominent example is Broccolini, a patented hybrid developed in Japan. It is the result of a cross between standard broccoli (B. oleracea Italica Group) and Chinese kale, also known as Gai Lan (B. oleracea Alboglabra Group).
Broccolini is characterized by its long, slender, and entirely edible stalks with small, loose florets, offering a milder and sweeter flavor than traditional broccoli. The use of Chinese kale as a parent gives it a more delicate structure, making the entire plant tender and quicker to cook. Similarly, Chinese Broccoli, or Gai Lan, is a non-hybrid type that belongs to the Alboglabra cultivar group of Brassica oleracea. Gai Lan is a leafy green vegetable with thick stems and small florets, where the leaves, stems, and flower heads are all typically consumed. The existence of these distinct cultivar groups and their subsequent hybrids shows that the “types” of broccoli extend far beyond the common green crown.