Broccoli is a green vegetable whose tree-like florets and tender stalks are eaten cooked or raw. It roasts, steams and stir-fries well.
- Botanical name
- Brassica oleracea var. italica
- Family
- Brassicaceae (cabbage family)
- Part used
- Flower heads and stalks
- Flavor
- Grassy, mildly bitter, sweet when roasted
- Season
- Cool weather
History
Broccoli was developed in the Mediterranean region, particularly Italy, from wild cabbage, and the name comes from the Italian word for a flowering top. It was grown by the Romans, and spread to North America with Italian immigrants.
Where it comes from
The Mediterranean, probably in Italy.
Where it is used most
Italy and the Mediterranean (sauteed with garlic), China (stir fries, gai lan is a relative), Britain and North America (steamed, roasted, in casseroles).
Varieties and types
Calabrese is the standard head. Tenderstem and broccolini have long thin stems. Romanesco and purple sprouting broccoli are relatives.
Flavor and how to use it
Cut into similar-sized florets so they cook evenly, and use the peeled stalk too. Roasting at high heat gives crisp, browned edges. Do not overcook, or it turns dull and soft.
Buying, storing and substitutes
Refrigerate unwashed for up to a week. Cauliflower or green beans can often stand in.
Recipes that use it
- Chicken and Veggie Meal-Prep Bowls
- Paleo Lemon Herb Chicken and Vegetables
- Sheet-Pan Salmon and Broccoli
Photo credit: Mikhail Nilov on Pexels.