A member of the brassica family, Broccoli is very popular and widely eaten around the globe. The stalks, buds and most of the leaves of broccoli are all edible making for a great no waste vege. There are many varieties of broccoli. Sprouting broccoli is the most popular variety and known just as broccoli. It has dark green heads with firm stalks that snap easily. Chinese broccoli, also known as Chinese sprouting broccoli or Chinese kale (gaai laan), has long green stems, white flowers and green leaves. Broccolini, a natural cross between broccoli and Chinese broccoli (gaai lan), has a long slender stem topped with small flowering buds.
Broccoli is a good source of vitamin C, dietary fibre, folate, niacin, riboflavin, vitamin A, vitamin B6, and potassium. Phytonutrients, including glucosinolates, phenolic compounds and carotenoids, are abundant in broccoli.
Store your broccoli in plastic bags in the fridge and use promptly.
Boil, steam, microwave, roast, stir fry. We find blanching to be the best as it improves the taste, colour and texture.
Broccoli is one of the most versatile vegetables around. It can be served raw or lightly blanched and used in salads, pasta dishes, omelettes, quiches, soups and as a side dish.