Green broccoli (Calabrese) – most common type of broccoli. Light green stalks with dark green heads of closed flower buds. Stems, leaves and head are edible.
Broccolini – a natural cross between broccoli (Calabrese) and Chinese broccoli (kai lan). Dark green in color with small heads and long thin stalks. It is sweeter and more tender than broccoli.
Broccoflower (Romanesco) - a cross between broccoli and cauliflower. Has bright, light green curds. Some varieties have interesting shapes. Raw tastes much like cauliflower; cooked tastes more like broccoli.