Broccolini, also called broccolette and baby broccoli, is a cross between broccoli and kai-lan, Chinese kale. It has a sweet, delicate flavor with a subtle, peppery edge, and the flavor becomes milder and sweeter when cooked. It is completely edible, from flower to stem, and its texture is less fibrous than either broccoli or asparagus. Broccolini was developed […]
Broccoli (Brassica oleracea italica) takes its name from the Italian brocco and the Latin bracchium meaning arm, branch, or shoot. It’s actually a variety (breed or race) of the species Brassica oleracea, to which cabbage, kale, collards, kholrabi, Brussels sprouts, and cauliflower also belong. All of these Brassica oleracea vegetables are in the Brassicaceae family, along with along with bok choy, rapini, napa cabbage, turnips, mustard, watercress, arugula, radishes, horseradish, daikon, land cress, rutabaga, and […]
Kale, also known as borecole, has been cultivated for over 2,000 years. The wild Brassica oleracea plant is native to the Mediterranean region. Soon after the domestication of plants began, people in the Mediterranean region began growing the plant as a leafy vegetable. Because people grew the plants for their leaves, they selected the seeds from the largest-leafed plants to […]
Author + Educator of a Ketogenic, Grain-Free, Vegan Lifestyle
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The Bizarre Economics of Meat and Dairy
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