Small history

Broccoli is low in calories while being a good source of proteins, carbohydrates and lipids. It's not surprising, then, that this beneficial vegetable has been valued for centuries. It has been grown since antiquity around the Mediterranean - it was the Italians who perfected it by selecting cabbages with increasingly developed inflorescence. The innovator Catherine de Medici appreciated this new vegetable so much (as she did the artichoke) that she introduced it into France under the name "Italian asparagus" in the early 16th century. It gradually became an accepted part of the diet, included as an ingredient in many dishes and served as an accompaniment to meat and fish. Its Latin root means "branch." The Italian "brocco," meaning "shoot," eventually became "broccolo," or "broccoli" in the plural.

Etymology
From the Italian "brocco" (shoot), from the Latin "broccolo."

General Information
Edible plant of the Cruciferae family, of which the fleshy floral sprouts are eaten.

According to Pliny, the Romans grew broccoli in the first century A.D. In the Middle Ages the word "broccoli" referred to suckers of the cabbage plant which were prepared as salad.

Choosing broccoli
Good broccoli should have a fine grain and firm, tight bright green heads that may tend a bit towards blue or violet. Broccoli should be bought when it is a nice bright green with compact florets, indicating that it is not about to flower. When they begin to open up, the florets become tougher and less tasty and will quickly turn yellow. Broccoli will keep for two days in the refrigerator crisper and 4 days if placed unwashed in a plastic bag. It also freezes very well.

Storing
Store in a cool, dark place. Kept whole and wrapped in a perforated plastic bag, broccoli will keep four to five days in the crisper of the refrigerator.
Blanch for three minutes before freezing.
When the vegetable is left for a few days at room temperature, the broccoli buds will flower, unlike cauliflower which never flowers.

Cooking tips

Suggestions

• Chinese style: sauté with a little ginger, rice vinegar, soy sauce, sugar and cashews.
• Italian: Sauté the florets with olive oil, a little white wine, a touch of garlic, salt, pepper and a grinding of Parmesan.
• Make cream of broccoli and add bacon bits.
• Alternate layers of broccoli mousse and salmon mousse.
• Broccoli is good in a soufflé flavoured with a bit of curry.
• Use in a stir fry with other vegetables and large flat noodles.
• Steam; serve with pear slices, diced Roquefort and white cheese sauce.