We’re so fond of this staple vegetable, and so sorry to hear that kale and broccolini are making a bigger buzz right now. Broccoli is highly nutritious as well.
It’s part of the cabbage family (family Brassicaceae, genus Brassica) with a large, flowering head, like a tree.
The word broccoli comes from the Italian plural of broccolo, which means 'the flowering crest of a cabbage'.
- Freshest in all year.
- Good for blanching (don't over boil please), roasting, raw in salads and as a dip dipper.
- Store in fridge, in moist towel in a perforated plastic bag (likes humidity) and consume within 2 weeks.
- Be careful of the fridge neighbours...broccoli is very sensitive to ethylene gas, which is produced by fruits as they ripen (so not next to fruit like banana, apple, pear, melon).
- You can pop this in the freezer for up to 2 months, but blanch first so they retain flavour and colour. (Note, vegetables that prefer similar storage conditions include artichokes, asparagus, leafy greens such as lettuce, mushrooms, radishes and peas..keep them closeby!).