Description

Broccoli is a beloved cruciferous vegetable known for its tight, tree-like florets and crisp, edible stalks. It has a fresh, earthy taste with a hint of sweetness when cooked. Whether steamed to keep its vibrant green color, roasted for a nutty char, or tossed raw into a crunchy slaw, it is a nutritional powerhouse that fits into almost any meal.

Broccoli is a human-engineered plant that resulted from the careful breeding of wild cabbage by the Etruscans in ancient Italy over 2,000 years ago. The word “broccoli” comes from the Italian braccio, meaning “arm” or “branch.” It remained an Italian delicacy for centuries before gaining global popularity in the early 20th century.

Broccoli is a cool-season crop that thrives when temperatures are mild. Its peak harvest seasons are Spring and Autumn. While it is available year-round, the heads harvested in the cooler months tend to be the sweetest and least bitter.