Bimi

Bimi

  • +Description

    Bimi was formed by crossing broccoli and kailan and is native to Japan. Bimi stalks are firm, tender and succulent from flower to stem, don't need peeling or scaling. The vegetable is totally edible and has a mild broccoli, asparagus and slightly peppery taste.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Bimi is available from Kenya

  • +Main nutrients

    Calcium, Folium, Iron, Zinc, Vitamin A and C.

Main varieties

  • Bimi

    Bimi

    Bimi stalks are firm, tender and succulent from flower to stem.

    View Bimi

Preparation

Preparation

Wash the bimi before consuming. Now the bimi is washed, it can be eaten or cooked. Make sure to not cook it too long, as it will get limp.

Consumption

Bimi is best eaten after it is steamed, stirfried or blanched. Serve it with meat dishes, or chop and add to pasta. It's also great raw in salads or eaten as a small snack.

When to eat

Bimi can be held fresh, in the refrigerator for one week.

Did you know?

  • Bimi is also called ‘Baby broccoli’, ‘Brocolini’ and ‘Asparation’.

 

 

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