Tenderstem® Broccoli Takes Centre Stage as SA’s Premium Seasonal Star

Near South Africa’s Botswana border, fields are heavy with long, glossy green stems: Tenderstem® broccoli has reached seasonal peak. With local crops reported at their best from mid-September to mid-October, chefs across the country are elevating the once-humble brassica into main-course territory — from charred braai plates to bright green zhoug, tempura fritters and even unexpected brunch and dessert uses.

“Tenderstem® is not just another green on the side,” says Dave Samuels, EMEA Brand Director for Tenderstem®. “It’s bold enough to carry a dish, quick enough for any schedule, and refined enough for top restaurant menus.” The brand’s Tender Conversations chef campaign — which features South African talents such as Masego Mbanyana, Raymond Ncube and Shazia Gaffar — has helped spotlight creative uses that show off Tenderstem®’s texture and flavour.

What makes Tenderstem® different (and chef-friendly)

Tenderstem® (also widely known as broccolini or long-stem broccoli) stands out for consistent tenderness, a sweet, slightly nutty flavour and a stem that eats as well as the floret. Unlike some conventional broccoli that can turn bitter or soggy, Tenderstem® cooks quickly and maintains crunch — traits chefs prize when building layered textures on the plate. Its reliability and zero-waste appeal (the stem is eaten, not discarded) make it a favourite for busy professional kitchens and home cooks alike.

Top chefs are pushing the envelope: think charred Tenderstem® on the braai with lemon and chilli salt, blitzed into vibrant sauces, tossed through scrambled eggs with feta for brunch, crisped and scattered over grain bowls, or roasted with miso, sesame and toasted nuts. The result is a vegetable that can play lead or support, depending on the cook’s imagination.

The nutrition story — small serve, big benefits

Tenderstem® is nutrient dense. According to the official Tenderstem® nutrition profile, an 80 g serving counts as one of your five-a-day and delivers substantial levels of vitamin C (45 mg/100 g), folate (71 µg/100 g), vitamin A and potassium — all important for immunity, cellular protection and general wellbeing. It’s low-calorie, high-fibre and a reliable source of micronutrients that support balanced diets.

Seasonality and sourcing — why now?

While Tenderstem® is available year-round through multiple sourcing regions (South Africa, Kenya and others), local producers note the hand-harvested South African crop is particularly good in spring: press coverage and retailer notes highlight the mid-September to mid-October window as peak fresh quality for local stems — a moment chefs say is worth celebrating on menus and at home. Retailers such as Woolworths list locally farmed Tenderstem® ranges and have positioned the product as premium, exclusive and ready for immediate cooking.

Culinary uses that travel from home to high table

• Quick weeknight: Stir-fry with garlic, chilli and soy; finish with sesame for crunch.

• Weekend showstopper: Char on the braai, dress with lemon, chilli salt and aged parmesan.

• Brunch upgrade: Toss through creamy scrambled eggs with herbs and feta.

• Dinner party: Tempura Tenderstem® fritters with spicy aioli or a miso-glazed roast as part of a composed starter.
  Chefs in the Tender Conversations series demonstrate that the same stem can appear in humble and haute contexts — a hallmark of a truly versatile ingredient. tenderstem.co.za

Where to buy and what to look for

Tenderstem® is sold through major retailers in South Africa (including Woolworths, which lists multiple pack sizes and describes the product as “locally farmed” and hand-picked). Look for vibrant green colour, firm stems and closed florets; those signs indicate sweetness and freshness. The brand’s website and campaign pages list recipes, chef features and season information for consumers looking for inspiration.

Final word: treat it like a star

This harvest moment is an invitation. When chefs and shoppers give Tenderstem® the spotlight it deserves — listed by name on menus and treated with simple techniques that preserve its crunch and brightness — the vegetable delivers an instant upgrade. Right now — at the seasonal peak — it’s worth buying, experimenting with and celebrating. Whether you’re a home cook chasing quick wins or a chef designing a tasting menu, Tenderstem® broccoli is a reliable route to flavour, nutrition and zero-waste cooking.