Broccoli »

Broccoli is believed to have been the first of its family to be cultivated by humans. The family Brassicaceae, which includes cauliflower, cabbage, brussel sprouts, chard, and kale, is native to Europe, the Middle East, and Asia. Broccoli was introduced in England in the early 16th century as "Italian asparagus". In the 1800's Italian immigrants brought broccoli to the US, and by the 1930's it had become an important and widely known table vegetable.

Broccoli is high in vitamins and minerals. One half cup of cooked broccoli contains over 100 percent of the recommended daily allowance of vitamin C and nearly 40 percent of the recommended daily allowance of vitamin A, as well as riboflavin, calcium and iron.

The edible part of broccoli is the compact cluster of unopened flower buds and the attached portion of stem. Broccoli should be a deep green, sometimes with a bluish or purple tinge; the buds should be tightly closed and the leaves crisp. Refrigerate, in an airtight bag, for 3-5 days. Wash just before using.

Fresh, tender broccoli cooks very quickly; overcooking destroys vitamins as well as flavor. Organic broccoli is a great addition to green salads and veggie trays. Try broccoli lightly sautéed in olive oil with minced garlic and a dash of salt, steamed and topped with grated cheese, chopped and added to an omelet... with a little imagination, you'll find that broccoli is as versatile as is it is tasty and nutritious!