Bimi, also referred to as broccolini, is a hybrid vegetable that remains relatively unknown in Spain despite its introduction in 2010. With a slender stalk and flowering top, it has gained popularity in the UK, where consumption far exceeds that of Spain, which sees about a million kilos consumed annually compared to 37 million in the UK. The chef Rodrigo de la Calle, whose restaurant was awarded as the best vegetable restaurant in the world, notes that bimi contains a multitude of nutrients that initially placed it on a pedestal as one of the healthiest vegetables until it was overshadowed by kale.

The article emphasizes the mystery surrounding bimi’s origins, which result from the natural crossing of two species. While it has not yet reached widespread recognition among the general public in Spain, culinary figures like de la Calle advocate for its incorporation into diets due to its high nutritional value. This unique vegetable, blending the flavors of broccoli and Chinese kale, holds great potential for culinary exploration and can be utilized in various preparations to enhance meals.

As chefs and food enthusiasts learn more about its benefits, it is likely that bimi will see an increase in demand. The article implies that with proper promotion and visibility, bimi could reclaim its status as a sought-after ingredient, appealing to health-conscious consumers and food lovers alike, thereby expanding its presence in the Spanish market.