Scientific Name: Brassica oleracea
Also known as:
Broccoli Flower, Calabrese.
Broccoli requires mild temperatures, full sun and moist, fertile soil that's slightly acidic. The great diversity in climates in Rugby Farm’s growing areas, ensure broccoli can be successfully produced 12 months of the year.
Broccoli contains potassium, vitamin C, folic acid, magnesium, pantothenic acid, iron, vitamin A and dietary fibre. Like other cruciferous vegetables, broccoli comprises multiple nutrients, such as glucoraphanin which is processed into sulforaphane and helps fight cancer. The anti-cancer properties are greatly reduced once the vegetable is boiled.
Broccoli was harvested as a leafy crop in the Northern Mediterranean in the 6th century BC. Since the Roman empire, the Italians consider Broccoli to be a uniquely valuable food. Broccoli was introduced to England from Antwerp in the mid-18th century. It was introduced to the United States by Italian immigrants and became widely recognised in the 1920s. The word ‘broccoli’ derives from the Italian plural broccolo, referring to ‘the flowering top of a cabbage’, as this plant is part of the cabbage family.
How to Store:
Keep broccoli in a plastic bag in the crisper of the refrigerator until you are ready to use.
How to Use:
For hints, tips and ideas on how to best enjoy farm fresh broccoli, visit www.taste.com.au