If you have ever stood at the produce display wondering whether broccoli, broccolini, and broccoli rabe are the same thing, you are not alone. The names sound alike and the vegetables look somewhat similar, but they taste different and cook differently. Here is how to tell them apart.

Broccoli

This is the classic. Broccoli has a thick stalk topped with large, tight green florets. The flavor is mild and slightly sweet, which is why it is so easy to cook with. Roast it until the edges are crispy, steam it for a quick side, or eat it raw with dip. It is also a good source of Vitamin C, Vitamin K, and fiber.

Broccolini

Broccolini is a cross between broccoli and Chinese kale, also known as gai lan. It has long, slender, tender stems with small florets and a few leaves, and the whole thing is edible. The flavor is sweeter and milder than broccoli with a slight peppery note, and it cooks in just a few minutes. Sauté it with garlic, roast it with olive oil and lemon, or char it on the grill.

Broccoli Rabe

Broccoli rabe, also called rapini, is the odd one out. Despite the name, it is related to turnips and not to broccoli. It has plenty of leaves with small, scattered buds, and the flavor is bold, bitter, and pungent. If bitter greens are new to you, blanch it in boiling water for a minute or two before cooking to mellow the bite. It is excellent sautéed with garlic and chili flakes, or tossed with sausage and pasta.

Which One Should You Choose?

• Broccoli: Mild and hearty. Best for roasting, steaming, soups, and casseroles.
• Broccolini: Sweet and tender. Best for quick sautés and weeknight sides.
• Broccoli rabe: Bitter and bold. Best for pasta, sausage dishes, and sandwiches.

All three are at their best when they are fresh and local, and all three are good for you. Try each one and see which becomes your favorite.