Broccoli is a plant in the cabbage family, built with a curious structure much like cauliflower. This is because Broccoli is related to cauliflower and also to Romanesco broccoli, kale, collard greens, Brussels sprouts, Chinese broccoli and rapini also known as broccoli rabe. It is a vigorous source of vitamin C.
Broccoli is an Italian brain child configured in about the 6th century BCE. It managed to travel from Italy to Belgium to England by the 18th century. Not Columbus, but Italian immigrants introduced broccoli to the New World around 1920.
Broccoli is also rich in riboflavin, pantothenic acid, folate, vitamin B6, C and K.
Choose broccoli stems, usually clustered, which are a vibrant green and show no signs of yellowing. Store your broccoli wrapped, in refrigerator crisper drawer. Wash only just before cutting and using. Cut stems into smaller pieces to even cooking time and make them more appealing.
Fresh broccoli maintains health benefits best if steamed for a short period until slightly tender but still crisp. Chill in ice water to stop the cooking.
Flowerettes, stems or leaves may be eaten raw. They are especially popular as a crudidite.
Raw with dips
FOODSITE WITH BROCCOLI RECIPES: