Broccoli (Brassica oleracea)
I’m loving growing broccoli in my little garden this Winter. My plants continue to give me lots of wonderful small headed flowers. I used to hate broccoli when I was kid but have grown to love it. So I did a bit of research to find out more about this funny looking vegie.
Broccoli has its roots in Italy. In ancient Roman times it was developed from wild cabbage, a plant that more resembles collards than broccoli. It spread throughout the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.
How does it help?
Broccoli is a SUPER VEGETABLE. Check out this list of perks:
> High in Vitamin C
> Contains potassium, vitamin E, folate, lutein and beta carotene
> High in dietary fibre
> Anti-cancer properties, such as diindolylmethane and small amounts of selenium
> Anti-inflammatory properties
> Helps with anti-viral and anti-bacterial activity
> Helps to boost DNA repair in cells
> Beneficial in the prevention of heart disease
Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane. Other preparation methods such as steaming and stir frying also retain the broccoli’s nutrients>
Avoid cooking broccoli for longer than 5 minutes.
(While people do not generally eat the leaves, they are perfectly edible and contain concentrated amounts of nutrients).
Use the ‘Search’ tool to find Vegematarian recipes containing broccoli.
Recipes from other sites:
Broccoli with Lemon and Almond Butter
Broccoli with Garlic and Soy Sauce
Broccoli and Roast Capsicum Salad
What’s your favourite broccoli recipe? Click on ‘Leave a comment’ and share!