About Tenderstem®

Twice as good

You’ll never guess where Tenderstem® is from! Go on try! No? Well, we’ll tell you then. A long time ago in Japan, someone had the bright idea to bring together two of their favourite vegetables to make a new one that was full of flavour and packed with goodness. Using classical plant-breeding techniques, they crossed broccoli with Chinese kale and hey presto! Tenderstem® was born. How about that!

Broccoli and Chinese Kale

Chinese kale is a traditional brassica, and very popular in China where the delicate stems are eaten.

Plus Calabrese

Broccoli used to be called calabrese, taking its name from the Calabria region of Italy, where it has been eaten since Roman times. Now that is a long time ago! 

Tenderstem

All the best qualities of broccoli and Chinese kale come together in Tenderstem® to make a sweet and tender stem brassica with good texture.

How to cook Tenderstem

How to cook

Tenderstem® is incredibly versatile. It can be blanched, microwaved, boiled, stir fried, steamed, deep fried or grilled – and can even be eaten raw.

It needs nothing more than a quick rinse – no further preparation required! Use it in stir fries, or blanch until tender and use in salads, pasta dishes and risotto or simply serve with dips. Stir frying or quickly steaming Tenderstem® is the best way to keep all the nutrients intact.

In this video, Kent-based farmer, Matt Gedney, talks about the labour of love it is to grow and harvest Tenderstem®, and food writer and stylist, Genevieve Taylor, demonstrates its incredible versatility in the kitchen.

Tenderstem and Sausages

Tempted
to chop?

For goodness sake, don’t! As you may have guessed from the name, Tenderstem® has a tasty stem so you can eat the whole thing, unlike ordinary broccoli, which has a thicker, even woody, stem. 

Tenderstem® is great because it's delicious from stem to floret! Nothing needs to be thrown away so it’s a really good value veggie with no preparation needed! What’s more it’s so good for you. It’s got a mild but distinctive flavour and a texture more like asparagus than broccoli.  

Tenderstem

Stemsational superfood

Britain’s gone bonkers for Tenderstem® because it works so brilliantly with all sorts of cuisines. And since many Tenderstem® recipes take just 10 minutes to prepare, you won’t have to wait long to taste its great flavour!

Great Flavour

Rich in nutrients, a 100g portion of Tenderstem® gives you your full daily requirement of vitamin C. 

Food writer, TV cook and mum, Jo Pratt, takes us on a tour of Kenya to find out how Tenderstem® is grown there.