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Purple Sprouting Broccoli is mostly dark green. It's the outside edges of the florets that have a purple tinge to them, and that too goes green when cooked.
The plant is very cold hardy, down to 14 F (-10 C.) You start the plants in the late summer, let them overwinter, and in the spring they produce the heads and side-shoots. They grow up to 30 inches (75 cm) tall.
The heads, slim stalks and leaves are all edible. The stalks and leaves have more of a mustardy taste, and hold their own against stronger flavours.The stalks also taste a bit like asparagus.
It has more flavour than the Calabrese variety that is most common today in North American and UK supermarkets. All parts of the plant have a slightly bitter edge to them, making this more of a vegetable for grown-up tastes.
It is very popular in Italian cooking.
Cooking Tips
Trim away any bigger outer leaves.
History
Purple Sprouting Broccoli was actually grown long before the development of the Calabrese variety of broccoli. In the 1600s, it was even grown as an ornamental plant in gardens.
Also called:  Brassica oleracea var botrytis (Scientific Name) Brocoli aspèrge (French) Spargelkohl (German) Cavolo Romano (Italian)
Other entries for Broccoli
Broccoli, Purple Sprouting Broccoli, Rapini, White Sprouting Broccoli
Other entries for Brassica Family
Cabbage, Cauliflower, Greens
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Agave, Artichokes, Asparagus, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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