How to cook Broccoli
Avoid overcooking broccoli – it’s best when it’s got a bit of bite. Break the broccoli head into individual florets and try it raw or lightly steamed, stir-fried, sautéed or roasted. It’s also delicious in salads, soups or served as a side dish. The stem, leaves and flowers are also edible. To prepare the stem, peel off the tough outer skin to reveal the juicy and crisp flesh within. Broccoli can be gently boiled and served as a side, whizzed into soups or add to pasta bakes.
WHAT IS BROCCOLI?
Broccoli is a vegetable of the brassica plant family and is closely related to cauliflower, cabbage and kale. We eat the immature flower shoots of the plant, before the buds open. The most common type of broccoli is Calabrese. Broccoli gets its name from the Italian word for ‘little branch’ or ‘little arms’, which describe its flower shoots. Recipes for this vegetable were collected by Roman writers more than 1000 years ago. Broccoli is one tough vegetable and, along with Brussels sprouts and kale, comes into its own in winter when there’s not much else in season.
WHEN IS BROCCOLI IN SEASON?
Broccoli is available throughout the year.
HOW TO STORE BROCCOLI
To keep broccoli fresh for as long as possible, remove all packaging as soon as you get it home, wrap it in a damp cloth and then refrigerate.
What are the health benefits?
Broccoli is a brilliant source of vitamin C, which we need for lots of things, including keeping our immune system in tip-top condition to help us fight illness. It's also a good source of vitamin K and folic acid. Eight small florets of broccoli count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).