so tender & totally tasty
If you want a vegetable that's sweet, packed with good things and cooks in moments, Tenderstem® is ideal. And, because it's delicious from stem to tip, nothing needs to be discarded.
Sounds different. What does it taste like?
Tenderstem® has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent. As the name suggests, Tenderstem® is tender from floret to stem so you can eat the whole vegetable, unlike ordinary broccoli, which tends to have a thicker, and sometimes woody, stem.
So is Tenderstem® good for me?
Tenderstem® provides a tasty alternative to traditional green veg and is nutrient rich – 100g portion provides the full daily requirement of vitamin C!
Origins back to our roots
Tenderstem® has its origins in Japan where it was developed using classical plant breeding techniques. The idea was to breed a more flavoursome Brassica by crossing Broccoli and Chinese Kale.
Broccoli has its origins in Italy and has been eaten there since Roman times. Broccoli was often called calabrese in the past, taking this name from the Calabria region of Italy. Broccoli is now grown around the world. In Japan where the taste of vegetables is very important, the inside of the broccoli stem is considered the tastiest portion of the head but the skin is a little fibrous. Chinese kale is a traditional brassica, very popular in China where the delicate stems are eaten.
Tenderstem® was developed to combine the best eating qualities of traditional broccoli and Chinese Kale to create a sweet and tender stem brassica with good texture. Now British consumers are increasingly appreciating the oriental food experience that Tenderstem® can bring to their weekly menu plan along with a variety of cuisines that Tenderstem® is perfect for. And with many of our recipes only taking 10 minutes or less, you won’t have to wait long to understand how delicious it is.