The very nutritious Broccoli is a member of the cabbage and cauliflower family. The word broccoli originates from the Italian plural of ‘broccolo’, ‘the flowering top of a cabbage’. The three main varieties include:
Be sure to pick bright green heads of broccoli that have tightly clustered florets. The darker green the better! Broccoli stem and stalk is great steamed and drizzled with extra virgin olive oil and salt and pepper. Add it to Asian-style stir-fries or blanch/steam it and top with a cheese sauce and bake until golden brown. It makes great soup, provides good texture in frittata and is quite tasty raw with dips.
In season (approximately): January to December
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