The sprouting florets can be stored in the refrigerator for up to a week, while blanched florets can be frozen for up to 3 months.

Broccolini can be sautéed, steamed, roasted, grilled and fried. It makes a great appetizer, pasta or risotto ingredient and pizza topping. Broccolini's flavor marries well with butter, olive oil, lemon, lime, light-bodied vinegars, garlic, tomatoes, chiles, cured meats such as pancetta and prosciutto, flaky white fish, hard cheeses such as parmesan and pecorino or fresh cheeses such as chevre and feta.

Baby broccoli is a great source of vitamins A, C and K and is a good source of folate, B-complex vitamins, iron and manganese. It is also a source of potassium, fiber, protein and calcium, copper, selenium, magnesium, and trace amounts of zinc and sodium. The cruciferous vegetable also contains beneficial antioxidants in the forms of carotenoids, phytonutrients and the flavonoids lutein and zeaxanthin.