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Broccoli

Purple Sprouting Broccoli

Courgette Flowers

Vegetables

Name:

Broccoli    (Calabrese)

Variety:

Sprouting

Family

Brassica

Availability:

Year round

Character:

This is the most popular variety which we commonly refer to simply as broccoli. It has dark bluish green heads with firm stalks which snap easily. Avoid broccoli showing yellowed leaves or yellow flowers through the buds

Use:

Broccoli has many uses - cooked, raw or lightly blanched - the serving possibilities are endless. From salads, pasta dishes, omelettes, quiches and soups to simple accompaniments, broccoli has got to be one of the most versatile vegetables.

Quality Points:

Choose compact bud clusters with no yellowish or large open buds. Heads should be dark green or have a purple tinge (except for Romanesco broccoli and broccoflower - they are a lighter, brighter green).

Storage:

Refrigerate in plastic bags. Use promptly.

Preparation:

Trim the stalks and divide the heads into evenly sized portions. You can eat the stalks - simply leave them attached to the florets. Alternatively the stalks can be removed and cooked separately, slice them finely and use them in stir-fries and soups.

Cooking Method:

Steaming

Boiling

Microwaving

Stir-frying

History:

Broccoli means 'little sprouts' in Italian. It's part of the Brassica family of vegetables which includes broccoli, cauliflower, cabbage, Brussels sprouts, broccoflower, Asian varieties of cabbage and broccoli, turnips and swedes

Nutrition:

Broccoli is one of the most nutritious vegetables - it is often referred to as the 'nutrition powerhouse'. It's an excellent source of antioxidants, vitamin C, fibre, folate and also supplies calcium, iron, vitamins E and A, and potassium.

Comment:

Popular and widely eaten with a distinctive ‘mustardy’ taste, broccoli has strong health benefits. The stalks, buds and most of the leaves of broccoli are edible.