BROCCOLI
THE ORIGINS OF BROCCOLI
In the Mediterranean tradition, broccoli is part of Brassicaceae like cabbage.
It is believed that the Romans already knew and appreciated broccoli. Since the Middle Ages, broccoli was cultivated in Calabria. It was not until the 18th century that the rest of Europe discovered it, and “Italian asparagus” was the name given to broccoli in England at that time. Italian immigrants introduced it to the United States where it is more popular than cauliflower.
THE VARIETIES OF BROCCOLI
Two types of broccoli are considered:
Sprouting broccoli (or broccoli asparagus) and Calabrian broccoli (or real broccoli)
HOW TO CHOOSE BROCCOLI
Broccoli should be bluish green with tightly packed bouquets. If the leaves at the base are firm and green like the stem, broccoli is fresh. Buy broccoli twice a week for extra freshness because its inflorescences are fragile.
As a garnish, it is necessary to count two heads of 300g each for 4 people. A 300 to 500g head is enough for a soup.
HOW TO STORE AND COOK
BROCCOLI
It can be stored well packaged in a cool place for 2 or 3 days.
After washing, it is steamed for about 10 minutes. Cooking too long can make it indigestible.
BROCCOLI’S HEALTH PROPERTIES
Its micronutrient intake is high. It will be a loyal ally for growing children, pregnant women
and smokers. For the latter, the sulphurous substances it contains can have a beneficial effect against cancers.
