Tenderstem®️ broccoli was first produced in Japan in 1993 and is a unique variety of long-stem broccoli. The nutritional goodness found in the stem of regular broccoli, which is often discarded, can be enjoyed with Tenderstem® broccoli. Meaning you get more of the good stuff while eating this delicious green vegetable.
Unlike mainstream broccoli, Tenderstem®️ broccoli can be eaten raw. The crunchy stems and tender florets have a succulent, sweet, nutty flavour. Add it to lunchboxes and picnic platters and serve with hummus or a creamy dip.
Tenderstem®️ broccoli can be stored in the fridge for several days. If your fridge has a crisper, your Tenderstem®️ broccoli will stay fresh for longer. If you want to store it in the freezer, we suggest blanching your Tenderstem®️ broccoli first.
Every inch of Tenderstem®️ broccoli is edible! It’s best enjoyed whole but feel free to get creative – add it to broths, pasta or quiches. Depending on what you’re cooking this veg can be sliced, chopped or pureed. It’s a versatile vegetable that goes well with everything – roasts, cheeses, stir-fries, on the braai, grains and legumes – the combinations are endless.
To get started, try these two delicious air-fryer recipes.
You can grill Tenderstem®️ broccoli in the air-fryer. Toss in olive oil, season with salt and pepper and air-fry. Once the florets are crispy and the stems are tender, serve on top of a yoghurt sauce and drizzle with chilli crisp or your spicy condiment of choice. It’s the easiest side to make and deserves a spot at your next Sunday roast.
This is an Asian-inspired take on Tenderstem®️ broccoli – a crispy side with a sweet and sticky dressing. Serve alongside classic fakeaways such as pot stickers, sticky short ribs and Kung pao chicken.
Photographs and video: Sadiqah Assur-Ismail
Production: Brita du Plessis
Food assistant: Josh van Zyl