When you think of broccoli, you probably picture the standard green florets you find in the supermarket. But did you know there are several different types of broccoli, each with its own unique flavour, texture, and best ways to cook it? Whether you want something classic, sweet, or a bit fancy-looking on your plate, there’s a broccoli variety for you!
1. Calabrese Broccoli – The One You Know and Love
This is the classic broccoli you’ll find in most UK supermarkets. It’s named after Calabria, Italy, where it originated, and it’s what most people think of when they hear the word “broccoli.”
- Appearance: Thick green stalks with dense, dark green florets.
- Flavour: Mild, slightly earthy, and slightly bitter if overcooked.
- Best for: Roasting, steaming, stir-fries, soups.
Calabrese is versatile and easy to cook, making it the perfect go-to for everyday meals. Roast it with olive oil, steam it until just tender, or chuck it into a stir-fry for a satisfying crunch.
2. Tenderstem Broccoli – The Fancy Favourite
Tenderstem (or broccolini, as it’s sometimes called) is a cross between broccoli and Chinese kale, giving it long, thin stems and smaller florets. It was originally developed in Japan but has become a staple in UK supermarkets and restaurants.
- Appearance: Long, slender stems with small, loose florets.
- Flavour: Sweeter and milder than regular broccoli, with a slight nuttiness.
- Best for: Stir-fries, grilling, steaming, or just tossing in a pan with garlic and butter.
The best part? You can eat the whole thing! Unlike Calabrese, where the thick stalks are sometimes discarded, Tenderstem is soft and tender from top to bottom, so there’s no waste.
3. Purple Sprouting Broccoli – A British Classic
If you’ve ever strolled through a UK farmers’ market, you’ve probably seen Purple Sprouting Broccoli (PSB for short). It’s a hardy British favourite, available in early spring when other fresh veg is scarce.
- Appearance: Thin, leafy stems with deep purple florets.
- Flavour: Slightly peppery, a bit like asparagus.
- Best for: Roasting, steaming, or lightly boiling.
The purple colour fades to green when cooked, but don’t worry—it’s still packed with nutrients. It’s brilliant in pasta dishes, as a side with roast dinners, or simply drizzled with olive oil and lemon.
4. Romanesco – The Cool Looking One
Romanesco is broccoli’s weird and wonderful cousin. It looks like something from a science fiction film, with its perfect spirals and neon green colour, but it’s actually been grown in Italy since the 16th century.
- Appearance: Bright green, with a fractal-like, spiral pattern.
- Flavour: Mild, nutty, and slightly sweeter than regular broccoli.
- Best for: Roasting, steaming, or using in grain-based salads.
Romanesco has a firmer texture than standard broccoli, so it holds up well in roasting and grilling. Plus, it’s so striking that it makes any dish look impressive!
5. Broccoli Rabe (Rapini) – The Leafy One
Broccoli Rabe (also called Rapini) isn’t technically broccoli—it’s closer to a leafy green. It’s super popular in Italian and Mediterranean cooking, where it’s often sautéed with garlic, chilli, and olive oil.
- Appearance: Lots of leafy greens with small broccoli-like buds.
- Flavour: Bitter and bold, similar to mustard greens.
- Best for: Sautéing, pasta dishes, or adding to soups.
Because of its strong, slightly bitter taste, it pairs really well with rich or spicy foods, like sausage, chilli, or creamy cheeses.
Which Broccoli Should You Try?
If you’re a broccoli lover, why not mix things up? Instead of reaching for the same old Calabrese every time, try Tenderstem in a stir-fry, Purple Sprouting in a Sunday roast, or Romanesco as a showstopper side.
Each type has its own personality, but no matter which one you choose, you’re getting a veggie packed with vitamins, fibre, and great flavour.
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