40 Types of Broccoli: 🥦(A-to-Z) Photos

There are many different types of broccoli, but all of them fall into one of two categories: heading or stem. The heading varieties have a large head made up of florets that are attached to a thick stalk.

The stem varieties have a thick stalk with small florets growing off of it. The most common type of broccoli is the heading type, but there are many different varieties of both heading and stem broccoli.

Broccoli belongs to the Brassica family of vegetables, including cabbage, Brussels sprouts, and kale. It is thought to have originated in Italy or Greece and has been cultivated for centuries. Broccoli was first introduced to the United States in the early 1800s.

There are four main varieties of broccoli: Calabrese, Purple Sprouting, White Sprouting, and Broccoli Rabe. Calabrese is the most common type of broccoli. It has large, green heads with thick stalks. Purple sprouting broccoli has thin stalks and small, purple heads. White sprouting broccoli has tiny white flowers and slender stalks.

In this article, expect the top 40 types of broccoli, including pictures to help identify them.

Different Broccoli Varieties Explained 🥦

It gets its name from the Italian word for "the flowering crest of a cabbage." It is also called brachium, which means arm, branch, or shoot.

While all types of broccoli are healthy choices, purple sprouting broccoli may have the most health benefits due to its higher levels of certain nutrients. For example, purple sprouting broccoli contains more vitamin C than others. Vitamin C is an important nutrient for immune function and skin health.

Purple sprouting broccoli also contains more antioxidants than others. Antioxidants protect cells from damage and may help reduce the risk of chronic diseases like heart disease and cancer.

Amadeus Broccoli

Amadeus broccoli is a variety of Brassica oleracea developed by Italian horticulturist Dr. Luigi Alberici in the early 1900s. The name "Amadeus" was given to this variety in honor of the famous Austrian composer Wolfgang Amadeus Mozart. This cultivar was bred to have large, tender heads with an excellent flavor. It is considered to be one of the best-tasting broccoli varieties available.

Amadeus is a cool-weather crop that grows best in temperate climates. It prefers full sun but can tolerate some shade. The plant grows to a height of 2-3 feet and produces large, green heads that weigh 1-2 pounds each. The heads are ready to harvest in 60-80 days after planting.

Amadeus broccoli has a nutty, sweet flavor prized by chefs and home cooks. It can be eaten raw or cooked. When cooking, it is important not to overcook the broccoli, as this will cause it to become mushy and lose its flavor. Amadeus is an excellent source of vitamins A, C, and K, as well as fiber and folate.

Apollo Broccoli

Apollo broccoli is a hybrid variety developed in the United States in the early 1990s.

This type of broccoli has a deep green color and a compact head. The head comprises small, tight florets arranged in a spiral pattern. Apollo is typically harvested between 10 and 12 inches (25-30 cm) tall.

The plant prefers cool weather and grows best in areas with full sun exposure. It can be grown in both greenhouse and outdoor settings. Making this not a heat tolerance species.

When it comes to soil, the Apollo does best in well-drained soil that is high in organic matter. The plant also requires consistent moisture, especially during the hot summer months.

The Apollo broccoli is a relatively new variety but has quickly become a favorite among growers and consumers. This hardy vegetable is easy to grow and produces high yields. It is also flavorful and nutritious, making it a great addition to any meal.

Arcadia Broccoli

Arcadia broccoli is a variety of the Brassica oleracea species. It is native to the Mediterranean region and has been cultivated there for centuries. Italian immigrants brought Arcadia to the United States in the early 20th century. It is now grown in California, Arizona, and Florida.

Arcadia broccoli has a large, dense head with thick, green leaves. The florets are small and tightly packed, and the stem is thick and fibrous. It is best eaten raw or lightly cooked, and it can be added to salads, stir-fries, or soups. Butchery involves removing the leaves and cutting the stem into pieces.

Belstar Broccoli

Belstar broccoli is classified as a cultivar of Group O-1. It has large green heads with closely packed florets. The plant grows to about 2-3 feet tall and produces yellow flowers.

This variety was developed by the Belstar Seed Company in 1993. It is a hybrid of two other broccoli varieties, Green Comet and Blue Lake 274. Belstar is grown in California, Arizona, and Mexico.

Blue Star Gai Lan Broccoli

Blue Star Gai lan, also called Chinese broccoli, is a leafy vegetable popular in Chinese cuisine. The vegetable is a member of the cabbage family and has a similar appearance to broccoli, although the two are not closely related. Gai lan is native to China and has been cultivated there for centuries. The vegetable is now grown in other parts of the world, including the United States.

Gai lan plants typically reach two to three feet (0.6 to 0.9 meters). The leaves are dark green and glossy, and the flowers are small and white. The edible part of the plant is the stem, usually cut into pieces about one inch (2.5 cm) long.

Gai lan has a slightly bitter taste but is also sweet and crunchy. The vegetable can be eaten raw or cooked. It is often stir-fried with ginger and garlic or used in soups and stews.

Blue Wind Broccoli

Blue Wind is a variety of broccoli grown in the mountainous regions of central and southern Italy. This type of broccoli has a deep blue coloration on its florets and leaves. The blue color results from anthocyanins, plant pigments with health-promoting properties. The Blue Wind is also known for its sweet flavor and tender texture.

This variety was first cultivated in the early 1800s in Amalfi, located in the province of Salerno, Italy. This region's climate and soil conditions are ideal for growing broccoli. The Blue Wind is still grown in Amalfi and other parts of Italy today, and it is also grown in other countries, including the United States.

Blue Wind broccoli is a cool-season crop typically planted in the spring and harvested in the fall. It can be eaten fresh or cooked, and when cooked, the blue color of the florets fades to green.

Bonarda Brocolli

Bonarda is a broccoli type native to the Mediterranean region. It is a cruciferous vegetable with a large, central head and small, flower-like buds. The heads are typically green but can also be purple or white. The leaves are dark green and wrinkled. Bonarda is a cool-weather crop that thrives in temperate climates. It is typically grown in the spring and fall months.

Burgundy Broccoli

Burgundy broccoli, also known as purple sprouting broccoli, is a type of broccoli that is characterized by its deep purple color. The vegetable is native to the Mediterranean region and has been cultivated for centuries. It has become increasingly popular in Europe and North America in recent years.

The vegetable is part of the "Italica" group within this species, including all broccoli varieties developed in Italy.

The heritage of Burgundy can be traced back to ancient Rome, where it was first mentioned in writings dating back to the 1st century A.D. The vegetable was later introduced to other parts of Europe, including England and France, during the Middle Ages.

The vegetable is typically harvested in the springtime when it is at its peak nutrition-wise.

Broccoli Robb

Broccoli Rabe (/ˈroʊb/; Brassica rapa subsp. rapifera) is a leafy vegetable that belongs to the brassica family. This vegetable is also called "rapini" or "turnip broccoli." It is widely used in Italian, Chinese, and Indian cuisine. The broccoli rabe plant has many small yellow flowers and looks similar to the turnip. The leaves of the plant are edible, but the most commonly consumed part is the stem.

The plant is native to the Mediterranean region and has been cultivated for centuries. It was first introduced to China in the early 20th century and has become an important part of Chinese cuisine. In India, it is used in curries and other dishes.

When cooked, broccoli rabe has a slightly bitter taste. To balance the bitterness, it is often paired with foods with a strong flavor. Pancetta, garlic, and chili peppers are common ingredients used to flavor it.

The broccoli rabe plant is a good source of vitamins A, C, and K. It also contains calcium, iron, and potassium. Vegetables are low in calories and fat.

There are many ways to prepare it: sauteed, boiled, steamed, or stir-fried. It is often used as a pizza topping or in pasta dishes and can also be eaten raw..

Broccolini

Broccolini, also known as baby broccoli, is a hybrid vegetable that crosses Chinese kale and broccoli. It was developed in the early 1990s by Canadian company Seminis Vegetable Seeds Inc., a subsidiary of Monsanto. Broccolini has long, thin stems with small florets and leaves that are edible.

This specialty broccoli has a sweet, slightly peppery taste and can be eaten raw or cooked. It is rich in vitamins A and C, iron, and calcium. Broccolini is also a good source of dietary fiber and is low in calories.

Broccolini is typically grown in temperate climates such as Europe, North America, and Australia. It is mainly produced in California in the United States. Although it can be found year-round in supermarkets, its peak season is from October to March.

When purchasing broccolini, look for firm and green stems with compact florets. Avoid bunches that have yellowing leaves or florets that are starting to open.

Calabrese Broccoli

Calabrese broccoli ( Brassica oleracea italica) is a vegetable in the cabbage family. It is a variety of cauliflower native to Italy. The most common type is green, but it can also be found in purple and white varieties. It is named after the Italian region of Calabria, where it is thought to have originated.

Calabrese broccoli is a cool-weather crop that thrives in temperatures between 60 and 70 degrees Fahrenheit. It grows best in full sun but can also tolerate partial shade. The plant prefers moist, well-drained soil and should be fertilized regularly. When grown in optimal conditions, it will reach a height of 2 to 3 feet and a width of 1 to 2 feet.

This nutritious vegetable is high in fiber, vitamins C and K, and manganese. It can be eaten raw or cooked and is often used in salads, stir-fries, and soups. When purchasing Calabrese broccoli, look for heads that are firm, dense, and free of blemishes. The florets should be tightly closed, and the leaves should be bright green. Avoid heads that are yellowing or have brown spots.

To store Calabrese, place it in a plastic bag and store it in the refrigerator. Use within 2-3 days for best quality. When ready to use, wash it under cold water and pat dry. Remove the leaves and trim the ends of the stems. The Calabrese broccoli can then be cooked or eaten raw as desired.

Chinese Broccoli (Gai-lon)

Chinese broccoli, also known as Gai-lon, is a member of the cabbage family. It is a leafy vegetable popular in Asian cuisine. Chinese broccoli has a long, slender stem and dark green leaves. The vegetable is typically cooked in stir-fries or soups.

Chinese broccoli is native to China and Taiwan. The vegetable has been cultivated for centuries in Asia. It was introduced to the United States in the early 1900s. Today, Chinese broccoli is grown in California, Florida, and Hawaii.

De Cicco Heirloom Broccoli

De Cicco heirloom broccoli is a non-hybridized, open-pollinated, Italian heirloom variety grown using organic methods. This type of broccoli is also known as Italian Sprouting or Tuscany Kale. The De Cicco Heirloom is a cool-weather crop that thrives in soil rich in organic matter. This vegetable should be transplanted into the garden after all danger of frost has passed.

The "De Cicco" Heirloom is a variety grown in Italy's central and southern regions. This type of broccoli was first cultivated by the Ancient Romans hundreds of years ago. The De Cicco Heirloom is known for its large, green florets arranged in a tight cluster. The thick and meaty stem makes it ideal for stir-fries, soups, and stews. This variety has a nutty flavor with a slightly sweet aftertaste when cooked.

The De Cicco Heirloom Broccoli can be harvested in 60 to 75 days. To harvest, cut the entire plant about 4 inches above the ground. Each plant produces 2 to 3 main heads of broccoli.

Destiny Broccoli

Destiny broccoli is a cultivar hybrid of the Italica and Sinapis subspecies. The Destiny Broccoli was developed in Italy and is now grown internationally. It is a cool weather crop typically harvested in the spring or fall.

It has large, green, edible heads composed of many small florets surrounded by large, green leaves. The stem is thick and fibrous.

The Destiny Broccoli is a nutritional powerhouse. It is an excellent source of vitamins A, C, and K. It also contains significant folate, fiber, and potassium levels.

Diplomat Broccoli

Diplomat broccoli is a variety native to the Mediterranean region. The Diplomat Broccoli has a large, green head with dense clusters of small, blue-green florets. The stem is thick and white, and the leaves are dark green and glossy.

It is a cool weather crop that prefers full sun and moist, well-drained soil. It can be grown in USDA hardiness zones 4-9. The plant matures in 60-90 days, depending on the variety.

This variety is easy to grow and can be started from seed or transplanted. It can be directly-seeded or transplanted into the garden after the last frost date. The plants should be spaced 12-18 inches apart in rows that are 24-36 inches apart.

The Diplomat Broccoli is a versatile vegetable that can be eaten fresh, steamed, boiled, roasted, sauteed, or stir-fried. It can also be added to soups and stews. The florets can be eaten raw or cooked, and the stems can be peeled and eaten raw or cooked.

Express Broccoli

Express broccoli is a variety grown in the United States. It was developed in the early 1990s by Dr. James E. Baggett, a plant breeder at Oregon State University.

The Express Broccoli crosses two broccoli varieties: the Green Comet and the Waltham 29. It has a deep green color and a compact head. It is a fast-growing variety of broccoli and can be harvested just 60 days after planting.

Fiesta Broccoli

Fiesta is a variety of broccoli characterized by its large size and bold flavor. This variety of broccoli is originally from the province of Albacete in Spain. Fiesta broccoli is a popular ingredient in many Spanish dishes, such as paella and gazpacho. It is also a common ingredient in Italian and Portuguese cuisine.

The scientific name for fiesta broccoli is Brassica oleracea var. italica. The plants can grow over six feet tall and produce heads weighing up to four pounds.

The flavor of fiesta broccoli has been described as nutty and earthy. It is a very versatile ingredient that can be used in various dishes; it can be eaten raw, cooked, or pickled. It is a good source of vitamins A, C, and K.

Fiesta broccoli is typically harvested in the fall.

Green Magic Broccoli

Green Magic broccoli is classified as a cultivar group of Brassica oleracea. The Green Magic broccoli was developed in Europe in the 1970s and has since become popular worldwide.

This type of broccoli has large, dark green heads with tight florets. The stalks are thick and fibrous, while the leaves are thin and delicate.

Cooked, Green Magic broccoli has a slightly sweet taste and crunchy texture.

It is grown in temperate climates and is available year-round. In the United States, it is typically imported from Mexico or California.

When selecting Green Magic broccoli at the grocery store, look for heads that are dark green and have tight florets. Avoid those that are yellowing or have brown spots. Broccoli should be stored in a plastic bag in the refrigerator for up to four days. Do not wash broccoli before storing it, as this will cause it to spoil faster.

Gypsy Broccoli

Gypsy broccoli is a variety of vegetables, also known as wild broccoli or Calabrian broccoli. The name "Gypsy broccoli" originates in the Calabria region of Italy, where it is still grown.

This type of broccoli has a more robust flavor than the typical green broccoli typically found in grocery stores. It is also less bitter than many other varieties. The taste has been described as nutty, earthy, and slightly sweet. Gypsy can be eaten raw or cooked. When raw, it has a crunchy texture similar to that of a raw carrot. When cooked, it becomes tender but still retains some crunch.

Happy Rich Broccoli

Happy Rich broccoli is a unique variety of broccoli native to the mountainous region of central Asia. It is characterized by its large, thick leaves and stems and its vibrant green color. The Happy Rich broccoli is a hearty vegetable that has a high nutritional value, making it an excellent addition to any diet.

Kailaan Broccoli

Kailaan broccoli, also known as Brassica oleracea var. Alboglabra, is a cruciferous vegetable native to China. It is closely related to cabbage, kale, and collard greens. The name "Kailaan" comes from the Chinese characters for "cabbage" and "mustard greens."

Kailaan broccoli is a cool-weather crop that thrives in regions with mild winters and cool summers. It is typically harvested in late spring or early summer.

The leaves of Kailaan broccoli are dark green and glossy, with a slightly bitter flavor. The stems are thick and crunchy, with a milder flavor than the leaves. The florets are small and white, with a delicate flavor.

Lunchbox Broccoli

Lunchbox broccoli is a variety of Brassica oleracea that was developed in Brazil. It crosses two varieties: the Calabrese and the Sprouting broccoli. The resulting plant is more heat tolerant and has a longer harvesting season than its parent plants.

The Lunchbox broccoli has large, blue-green leaves and thick stems. The broccoli produces green flowers that are eaten as a vegetable. The plant is typically harvested when the flower buds are just beginning to open.

Lunchbox, known as miniature or baby broccoli, is a small variety that is becoming increasingly popular as a healthy snack. It has a sweet, nutty flavor and can be eaten raw or cooked.

Marathon Broccoli

Marathon broccoli, Brassica oleracea var. italica, is a cultivar of the Italica group. Developed in Italy, it is characterized by its large size and long, thin stalks. The florets are clustered at the top of the stalk and are typically a deep green.

Marathon broccoli is a cool-weather crop that thrives in temperate climates. It is typically planted in the spring and harvested in the late summer or early fall. The plant grows best in rich, well-drained soil with full sun exposure.

When choosing marathon broccoli, look for firm stalks free of blemishes. The florets should be tightly closed and deep green. Avoid heads with yellowing florets or those beginning to flower.

To store, cut the stalk into manageable pieces and wrap them in a damp paper towel. Place in a plastic bag and store in the refrigerator for up to one week. Broccoli can also be frozen for longer-term storage.

To prepare marathon broccoli, cut the stalk into desired lengths and remove the tough outer skin if desired. The florets can be cooked whole or chopped into smaller pieces.

Steaming or boiling are the best cooking methods as they help preserve nutrients. Serve with your favorite dipping sauce or as a side dish to grilled meats or roasted vegetables.

Nutribud Broccoli

The broccoli breeder Alan Kapuler of Peace Seeds created this variety to be the most flavorful and nutritious. It has delicious florets, a deep green color, and a central head that produces lot of side shoots, making it excellent for gardens looking forward into early spring or late fall when warmer temperatures are needed.

Nutribud Broccoli is a cool-weather crop that does best when temperatures are between 60 to 70 degrees Fahrenheit. It prefers full sun but will also do well in partial shade. It is not very drought tolerant and needs to be watered regularly. For best results, water the broccoli at the base of the plant, being careful not to wet the leaves.

Nutribud broccoli is a nutritious vegetable with fiber, vitamins A and C, and minerals such as iron and calcium. It can be eaten raw or cooked. When purchasing, look for heads that are tight and green with no yellowing or browning. The buds should be small and uniform in size. Avoid any that has wilted leaves or is beginning to flower.

Packman Broccoli

Packman broccoli is a variety native to the Mediterranean region. The Packman broccoli has large, green heads with purple flowers. The stem is thick and white, and the leaves are dark green. The Rio Packman broccoli is a cool-season crop typically harvested in the spring or fall, a mid-season broccoli.

Paradise Broccoli

Paradise broccoli species is native to Italy and domesticated in the Mediterranean. The Paradise Broccoli has large, flat leaves and a thick stalk. The vegetable gets its name from its flower heads, which resemble small trees or broccoli florets. The plant typically grows to a height of 2-3 feet and has a lifespan of 2-3 years.

It is a cool-season crop that prefers full sun and well-drained soil. It is tolerant of frost and can withstand temperatures as low as 20 degrees Fahrenheit. The ideal growing conditions for this vegetable are between 60-70 degrees Fahrenheit. The plant is susceptible to pests and diseases, such as aphids, caterpillars, and root rot.

The Paradise Broccoli has been cultivated for centuries and was a popular crop among the ancient Romans. Today, the vegetable is grown in many parts of the world, including Europe, North America, and Asia. In Italy, the vegetable is still commonly used in traditional dishes such as minestrone soup and pasta e Fagioli. It is also a popular ingredient in Chinese cuisine.

Piracicaba Broccoli

Piracicaba, also known as Brassica oleracea var. italica, is a type of broccoli native to the city of Piracicaba in the state of São Paulo, Brazil. It is one of the most popular broccoli in Brazil and is grown in many other parts of the world. The Piracicaba broccoli has a number of unique characteristics that make it distinct from other types of broccoli.

One of the most notable features is its large size. The average broccoli head of this type can weigh up to two pounds (0.9 kg). The heads are also very dense and compact, with tightly packed florets. The Piracicaba broccoli is also known for its deep green coloration.

The Piracicaba broccoli is a cool-weather crop and thrives in temperate climates. It is typically planted in the spring and harvested in the fall. The plant requires a lot of moisture and does not tolerate drought well. The ideal soil conditions are rich, loamy, and well-drained.

Purple Sprouting Broccoli

Purple Sprouting broccoli is a variety of Brassica oleracea. It is a member of the Brassicaceae family, which includes many other cruciferous vegetables such as broccoli, cabbage, kale, and bok choy. It is an annual plant that grows in temperate climates. The leaves are green, and the flowers are white or purple. The vegetable is harvested in the spring.

The Purple Sprouting broccoli is native to Europe and Asia. It has been cultivated since ancient times. The Romans grew it for food and used it as a medicinal herb. It was introduced to England in the Middle Ages and became a popular vegetable in English cuisine.

It is a cruciferous vegetable. It is high in fiber and vitamins A, C, and K. It also contains minerals such as iron and calcium. Vegetables are low in calories and fat.

This type of broccoli can be eaten raw or cooked. It is often used in salads and stir-fries. The vegetable should be lightly steamed or boiled to retain its nutrients when cooked.

The Purple Sprouting is an annual plant that lives only for one growing season before dying off and producing new seedlings the following year. It grows to a height of about 30 cm (12 in) and has oblong leaves with a purple hue. Broccoli produces white flowers that bloom in the springtime.

Purple Sprouting is most commonly found in Europe, Asia, and North America.

Rio Zephyr Broccoli

Rio Zephyr broccoli was developed by Dr. John Dicerbo of Rutgers University in New Jersey. It is named for the Rio Grande Valley in Texas, where it was first grown commercially. It is adapted to warm weather and grows best in regions with long growing seasons. Unlike other varieties of broccoli, it is not frost-tolerant and will not survive a hard freeze.

The Rio Zephyr is a large plant growing to a height of 4 feet (1.2 meters). The main stalk is thick and fleshy, with side branches bearing small, green flowers. Each plant produces broccoli from 3 to 5 pounds (1.4 to 2.3 kilograms). The heads are typically 6 to 8 inches (15 to 20 centimeters) in diameter.

Romanesco Broccoli

Romanesco broccoli is a variety of Brassica oleracea, an annual plant in the mustard family. It grows to about 2 feet and has characteristic greenish-white flowers. Romanesco broccoli is native to the Mediterranean, specifically Italy and Spain.

The Romanesco is very similar in appearance to the cauliflower, with its compact head and dense florets. However, it has a distinctive nutty flavor that sets it apart from other varieties of Brassica oleracea. The Romanesco is a nutrient-rich vegetable, providing vitamin C, beta-carotene, fiber, and folic acid. It is also low in calories and fat.

The Romanesco broccoli can be eaten raw or cooked. It is often used in salads and as a garnish. It can be steamed, boiled, roasted, or stir-fried when cooked. It pairs well with other vegetables, meats, and cheeses.

Santee Broccoli

Santee broccoli is a variety native to the Santee region of South Carolina. The Santee has a green stalk and small, tight florets. The flavor is slightly sweet with a hint of bitterness.

The Santee broccoli is a cool weather crop that thrives in temperatures between 60 and 70 degrees Fahrenheit. It is typically planted in the spring and harvested in the fall. It is tolerant of frost and can withstand light snowfall.

The Santee broccoli can also be steamed, boiled, baked, or grilled. When purchasing, look for fresh, crisp heads with bright green florets. Avoid heads that are yellowing or have brown spots. The best way to store it is to wrap it in a damp paper towel and place it in the refrigerator. Use within two days for best quality.

Sprouted Broccoli

Sprouting broccoli, also known as Calabrese, is a type of Brassica oleracea. The vegetable is usually green but can also be purple or white. It is an annual plant that grows in temperate climates.

The plant produces small edible flowers. The flower heads are typically harvested before they fully bloom. Sprouting broccoli has a nutty flavor and a crunchy texture. It can be eaten raw or cooked.

Suiho Broccoli

Suiho broccoli (ブロッコリー) is a cruciferous vegetable of the species Brassica oleracea. It is classified under the Italica cultivar group of cole crops, which includes cabbage, kale, and collard greens. The name "suiho" comes from the Japanese words for water (水) and wind (風), referring to the vegetable's habitat near water sources and in breezy areas.

The suiho broccoli plant grows to a height of 30–60 cm (12–24 in). The leaves are ovate-lanceolate, 10–20 cm (4–8 in) long and 5–10 cm (2–4 in) wide, with a petiole 2–5 cm (0.8–2.0 in) long. The flowers are white, 5–10 mm (0.20–0.39 in) across, arranged in an inflorescence of 10-30 flower heads on a peduncle 2-5 cm (0.8-2.0 in) long.

The main producing regions for suiho broccoli are Kanagawa, Shizuoka, and Yamanashi Prefectures in Japan. The vegetable is also grown in Italy, Spain, Portugal, and the United States.

Suiho broccoli has a crunchy texture and a slightly sweet taste. It can be eaten raw or cooked and is often used in salads, stir-fries, and soups.

Sweet Stem Broccoli

Sweet Stem broccoli, also known as Calabresi Broccoli, is a type of broccoli native to the Calabria region in Italy. It is a summer vegetable that grows best in warm weather and prefers full sun. The plant has long, thin stems topped with small, delicate florets. Sweet Stem Broccoli has a sweet, nutty flavor and a crunchy texture. It can be eaten raw or cooked and is often used in salads, stir-fries, and pasta dishes.

Calabresi broccoli is a summer vegetable that grows best in warm weather and prefers full sun. The plant has long, thin stems topped with small, delicate florets. It has a sweet, nutty flavor and a crunchy texture.

Waltham 29 Broccoli

Waltham 29 broccoli was developed at the Waltham Field Station in Waltham, Massachusetts. It was released in 1929 and quickly became one of the most popular varieties of broccoli in the United States. It is a high-yielding plant with large, blue-green heads that are well-suited for fresh eating, canning, and freezing.

This broccoli variety was developed through traditional plant breeding methods. The Waltham 29 was created by crossing two existing varieties, the Green Duke and the Green Comet. These two varieties were chosen because they were both high-yielding and had large heads. The resulting hybrid broccoli was then propagated and grown at the Waltham Field Station.

It is a hardy plant that can be grown in a wide range of climates. It is relatively tolerant to cold weather and can be one of the first crops harvested in the spring. The plants are typically started from seedlings, which are then transplanted into the garden when they are 4-6 weeks old.

This variety has large, blue-green broccoli heads that weigh 1-2 pounds each. The heads are composed of many small florets surrounded by thick, dark green leaves. The stalk is thick and white, with a woody texture.

Umpqua Broccoli

Umpqua broccoli is a variety of vegetables grown in the Umpqua Valley in Oregon. This particular type of broccoli has a deep green color and is known for its sweet taste. The broccoli head of the Umpqua is smaller than that of other varieties, and the plant is more compact.

The Umpqua is a relatively new variety, developed in the early 1990s by growers in the Umpqua Valley. The climate and soil of this region are ideal for growing this type, which thrives in cool, moist conditions.

This variety is typically harvested in late summer or early fall. When selecting Umpqua broccoli at the grocery store or farmers market, look for firm and bright green heads. Avoid those with yellowing leaves or flowers, as these indicate that the broccoli is past its prime.

White Sprouting Broccoli

White Sprouting broccoli (Brassica oleracea) is a winter vegetable in the cabbage family. It has a white or yellowish green stem and small, tight florets. The leafy greens are also edible. White sprouting broccoli is low in calories and a good source of fiber, vitamins A, C, and K, and potassium. It can be eaten raw or cooked. Steaming or stir-frying white sprouting broccoli is best to preserve its nutrients when cooking.

White sprouting broccoli is native to the Mediterranean region. It was first cultivated in Italy and later spread to other European countries and North America. Today, it is widely available in supermarkets year-round.

When selecting, look for firm, crisp stalks with tightly closed florets. Avoid broccoli that is wilted or has yellowing leaves. Store white sprouting broccoli in the refrigerator, which will keep for up to four days.

To prepare, trim off the bottom of the stalk and cut it into bite-sized pieces. The florets and leaves can be cooked together or separately. To steam, place it in a steamer basket over boiling water and cook for three to five minutes until tender.

Heat oil in a skillet over medium-high heat to stir-fry and add the broccoli. Cook for three to five minutes until tender. Season as desired and serve.

White sprouting broccoli is a healthy addition to any diet. It is low in calories and a good source of fiber, vitamins A, C, and K, and potassium. Including it in your diet can help meet your daily nutrient needs and may even help protect against certain chronic diseases.

Rio Zenith Broccoli

Rio Zenith broccoli is a variety of broccoli that is native to the Rio Zenith region of Brazil. It is characterized by its large, green heads and thick stems. The leaves are also edible and have a milder flavor than the heads.

Nutrition Facts

The following nutrition facts are based on a one-cup serving of cooked broccoli.

Calories: 31

Fat: 0 grams

Saturated Fat: 0 grams

Cholesterol: 0 milligrams

Sodium: 11 milligrams

Carbohydrates: 6 grams

Fiber: 2 grams

Protein: 3 grams

Vitamin A: 9% of the Daily Value (DV)

Vitamin C: 107% of the DV

Vitamin K: 188% of the DV

Calcium: 4% of the DV

Iron: 5% of the DV

Broccoli is a nutrient-dense food, meaning it is packed with vitamins and minerals but low in calories. It is an excellent source of vitamins A, C, and K, folate, and dietary fiber.

Broccoli also contains phytonutrients that may have health benefits, such as sulforaphane, which has been shown to reduce the risk of some cancers.