Broccolini, Broccoli, and Broccoli Rabe: How Do They Compare?

Broccoli is an edible bright green or purple plant with a flowering head, sturdy stalk, and nutrient-dense leaves. It belongs to the Brassicaceae family—home to cruciferous vegetables such as cabbage, kale, cauliflower, and brussels sprouts—and is rich in nutrients like vitamins C and K, as well as carbohydrates and protein. Broccoli can be eaten in its entirety and prepared in a myriad of ways: raw, roasted, steamed, sautéed, and even battered and fried.

Broccoli rabe (also called broccoli raab) is a leafy, cruciferous vegetable that is a cultivar of Brassica rapa. This vegetable is similar in appearance to broccoli, although it is actually related to the turnip. Broccoli rabe has longer, thinner stalks than regular broccoli and its green florets grow in looser bunches. It also has large green leaves. Broccoli rabe has a very bitter flavor when it is raw, so it is better served sautéed with a little olive oil, as it is often prepared in Italian cuisine. The leafy green is a good source of protein and fiber.

Broccolini is a delicate hybrid developed by a seed company in Japan between conventional broccoli and gai lan, a Chinese broccoli varietal. Broccolini is sometimes called “baby broccoli,” but it is not a young version of broccoli as that name would suggest. While regular broccoli has thick stalks and tightly packed crowns, broccolini feature slimmer, sweeter stalks, with looser florets, a few soft leaves, and bright yellow flowers.

When combined with dandelion greens and parsley leaves, broccolini flowers add a bright pop of color and herbal heat to a wild garden salad, but that’s just the tip of the proverbial veggie iceberg: broccolini show off their earthy sweetness best when lightly charred and caramelized on the grill or in the oven.

Broccoli, broccolini, and broccoli rabe are all popular, nutritious green veggies. They are also all cruciferous vegetables, meaning that they have at least four leaves and thrive in cool weather. However, broccoli rabe, broccolini, and broccoli are all different from one another in a series of ways.

• Appearance: Broccoli has a distinctly different appearance to broccolini and broccoli rabe. Broccoli has a stout, bulky appearance similar to cauliflower, and is typically sold in one large head. Broccolini and broccoli have longer and thinner stalks and are usually packaged in bunches. Broccolini is leafier than broccoli but is not as leafy as broccoli rabe.
• Plant species: Broccoli and broccolini are both from the same plant species, brassica oleracea, which also includes green veggies such as mustard greens, Brussels sprouts, and cabbages. Broccolini is a hybrid of broccoli and Chinese broccoli. Broccoli rabe is from the brassica rapa family, making it more closely related to turnips than to broccoli or broccolini.
• Taste: Broccoli has a slightly bittersweet flavor and thick, meaty stems. Broccolini is milder and sweeter than broccoli, with firm, crunchy stems, and leafy florets. Broccoli rabe has a strong, bitter taste throughout, from its stems to its leaves.
• Cooking: Broccoli recipes will usually direct you to cut the florets into small pieces before you cook them. It holds up well when it is steamed, sautéed, or stir-fried. You can also eat broccoli raw in dishes like broccoli salad. Broccolini is more typically cooked. You can sauté, broil, or steam broccolini to serve it as a side dish. Broccoli rabe, because of its bitter taste, you should always cook it before eating it. It can be sautéed, broiled, steamed, or boiled.

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