Purple sprouting broccoli

Purple sprouting broccoli

Pronounce it: pur-pel spr-ow-ting brok-o-lee

This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and deeper in colour than calabrese, it adds vibrancy and crunch to vegetable dishes.


Purple sprouting broccoli is at its best between February and April.

Choose the best

Choose broccoli with dark greeny-purple leaves and florets. Discard any plants with yellowy florets or wilted leaves.

Prepare it

Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender.

Store it

In an airtight bag in the fridge.

Cook it

Boil the florets in plenty of water, and serve warm with melted butter and lemon juice.


Try broccoli or cauliflower.

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