Broccolini is a tasty vegetable that is a hybrid between broccoli and Chinese kale. It has long, tender stalks and small florets. Broccolini is usually harvested before it flowers, but sometimes the flowering stalks make their way into grocery stores. So can you still eat broccolini after it flowers?
Quick Answer
Yes, you can still eat broccolini after it flowers. The florets, stalks, and leaves of broccolini remain edible even once the plant bolts and flowers. The taste and texture change slightly, becoming stronger and woodier, but it is still perfectly safe to eat.
When Does Broccolini Flower?
Broccolini is grown as an annual crop and is usually harvested well before it reaches full maturity and flowers. But if left in the ground, broccolini will eventually bolt and produce flower heads just like regular broccoli.
Broccolini begins forming flower buds once the weather becomes warm, usually in late spring or early summer. The flower buds will gradually open into small yellow flowers clustered into heads. Left on the plant, the flowers will fade and seed pods will form.
Changes After Flowering
Once broccolini sends up flower stalks and begins to bloom, some changes happen:
– The stems and florets become thicker, woodier and stringier.
– The texture changes from tender and crunchy to fibrous.
– The flavor intensifies and becomes stronger, almost bitter or spicy.
So while post-flowering broccolini is still edible, the taste, texture and appearance deteriorate. It’s best to consume broccolini before flowering for premium flavor and texture.
Safety of Eating Flowered Broccolini
While the eating quality goes down after flowering, broccolini remains perfectly safe to eat. There are no toxicity or digestibility issues with consuming broccolini post-flowering.
The main concern is the texture becoming unpleasantly fibrous and woody. But the florets tend to remain more tender than the stalks. Overcooking can help soften the stems.
One exception is for people taking blood thinning medication, who may need to avoid mature broccolini due to its high vitamin K content.
Nutrition Changes After Bolting
Some key nutrient changes happen when broccolini flowers:
- Fiber increases – the woody stems contain more insoluble fiber
- Vitamin K increases dramatically to aid seed production
- Vitamin C decreases as the plant redirects resources away from growth
- Antioxidants like flavonoids and glucosinolates can increase or decrease
So the nutritional profile shifts, but post-flowering broccolini still offers a healthy dose of vitamins, minerals and antioxidants.
Taste and Texture
The most noticeable change after broccolini flowers is the taste and texture:
- Stems become fibrous, woody and tough
- Florets grow thicker and lose tenderness
- Flavor intensifies, becoming more bitter, spicy or harsh
Cooking methods like chopping, overcooking, and pureeing can help counter the woodiness. But the flavor will be strongly assertive. The florets tend to retain better texture than the stems.
Appearance and Color
Fresh broccolini has bright green stems and buds. After flowering, theyellow flowers and elongated stems give it a different look.
Over time, the green color fades to a pale yellow and the florets start to open and look ragged. The stems get thicker, tougher and stringier.
While perfectly edible, broccolini lacks the bright, perky appearance prized by consumers once it starts flowering and bolting.
When is it Best to Harvest Broccolini?
For best flavor, texture and appearance, broccolini should be harvested before flowering. Optimal harvest time is when the central head is fully formed but the bumpy side shoots are still tight and unopened.
Commercially, broccolini is harvested starting when the stems reach 6 to 8 inches long. The goal is to harvest the spears when they reach desired size but before yellow flowering begins.
In home gardens, keep cutting the side shoots to encourage tender new growth. Timely harvesting prevents the woodiness that comes with flowering.
Can You Grow Broccolini After It Flowers?
If unharvested broccolini is left to flower, it will diminish in quality but you can still get another smaller harvest by cutting back the plant.
Pruning the flower stalks triggers new side shoot growth. The tender new spears can be harvested and enjoyed. However the plant will likely need to be discarded after this second harvest.
How to Prepare and Serve Flowered Broccolini
To make post-flowering broccolini more palatable, try these preparation tips:
- Chop or shred the stems so they cook faster and are less fibrous
- Cook thoroughly – extra cooking time softens the texture
- Puree into soups or sauces to hide the strong flavor
- Briefly blanch then freeze for later cooking use
- Focus on the more tender floret tips
Season aggressively with herbs, spices, lemon or bold sauces to balance the strong flavor. Pair with cheese, nuts or sweet fruits to mellow the bitterness.
Can You Eat Broccolini Leaves After Flowering?
Yes, the leaves of broccolini remain tender and edible after flowering occurs. While the stems toughen, the leaves stay relatively supple and are a good option if the stalks seem too fibrous.
The smaller, inner leaves closest to the florets tend to be the most tender. Try chopping the leaves and adding them to salads, sautés or stir fries.
Storing Flowered Broccolini
To maximize freshness, store broccolini as you normally would:
- Refrigerate in a loose plastic bag
- Keep stems moist by misting with water if needed
- Use within 3-5 days
Freezing is a good option for flowered broccolini you won’t use right away. Blanch briefly, dry, seal in bags and freeze.
Signs Broccolini Has Gone Bad
Watch for these signs bolted broccolini has spoiled and should be discarded:
- Yellow, mushy or water-soaked appearance
- Slimy texture
- Foul, sulfurous odor
- Mold growth
- Wilted, rapidly deteriorating leaves
Trust your senses – if it smells bad or looks rotten, it’s best to play it safe and throw it out.
Best Uses for Flowered Broccolini
While post-flowering broccolini is still edible, its best uses are more limited. Try:
- Cooking the stems very thoroughly into soups or braised dishes
- Shredding or pureeing into dips, spreads or sauces
- Blanching then freezing for later cooking use
- Quick-cooking the florets and tender leaves
- Pickling or fermenting the stems
Should You Avoid Eating Broccolini After Flowering?
It’s fine to eat broccolini post-flowering, but the decline in texture and flavor often make it less enjoyable. Reasons you may want to avoid it:
- You dislike the very assertive, bitter taste
- You don’t want to deal with the dense, fibrous texture
- You are taking blood thinners and need to limit vitamin K intake
- Appearance is important for serving raw or in salads
If any of these apply, compost your flowering broccolini plants and start fresh with a new crop.
Comparison of Broccolini Before and After Flowering
Here is a quick comparison of how broccolini changes after bolting:
| Characteristic | Before Flowering | After Flowering |
|---|---|---|
| Appearance | Bright green, perky | Faded, yellow, ragged |
| Texture | Crisp, tender | Fibrous, woody |
| Flavor | Mild, delicate | Strong, bitter, harsh |
Conclusion
Broccolini can still be eaten after it sends up flower stalks, sets buds and blooms. However, the texture, taste and appearance degrade noticeably once the flowering process begins.
While not toxic or unsafe, post-flowering broccolini is best used in cooked dishes where the assertive flavor can be balanced and the fibrous texture broken down.
For the best eating quality, broccolini should be harvested before flowering. But the leaves, florets and stems remain edible even after broccolini has bolted.