Bimi
Brassica oleracea var. italica × alboglabra
Similar veggies:
Broccoli, kailaan, cime di rapa, hon tsai tai
Other names
Broccoletti, (purple) sprouting broccoli, tenderstem brocccoli
A quick introduction
Bimi, sometimes referred to as broccolini, is a vegetable similar to broccoli but with smaller stalks and florets. The varieties we grow have stalks that are quite short compared to the commercial type you would find at the supermarket. You can eat the entire vegetable: stalk, leaves and florets. We grow two types of bimi: purple and green.
Storage
Bimi quickly lose their nutritional value after being harvested and can best be consumed in the first few days after picking up your vegetable box.
Season
Fall and winter
Suggestions for preparation
Bimi are very versatile and can be prepared in different ways. Since the whole veggie can be eaten, you don't need to clean them before preparation (although it might be good to check if the stems are not tough). Bimi can be steamed, boiled, stir fried, grilled or roasted whole. They work well in a variety of Asian dishes, as you can use it similarly to broccoli, kailaan, and hon tsai tai: add it to curries, fried rice or noodles, or as a side with some oyster sauce dressing!
Recipes
Use your bimi in this delicious pasta recipe (careful: this recipe serves six!)
Easy quiche with broccoli (or bimi) and gorgonzola (or any other type of cheese you fancy)
Tagliatelle with anchovies, crème fraiche and purple sprouting broccoli (AKA bimi)
Make Mapo tofu and serve it with steamed bimi and white rice
Jamie Oliver's steamed dumplings with roasted squash, broccoli (or bimi), miso & spring onions
Lo Mein (noodles with cabbage (or other veggies such as bimi) and spring onions)
Pad Thai (use the recipe as a guideline and feel free to add veggies to your choice!)
Vegetarian stir-fry with soba noodles by Meera Sodha
Add stir-fried bimi to this refreshing noodle salad with beef, lime mint and coriander