Broccoli belongs to the brassica family along with collards, cabbage, turnips and kale. It is believed to be the first of the crops to evolve from a wild species of kale or cabbage and was cultivated by the Romans. It was introduce in England is the 16th century and was called “Italian Asparagus”. It became popular in the US after the 1930’s. Broccoli is a cool season vegetable and is grown at Sub Edge in the fall.

Storage: Broccoli will last a good week in the refrigerator drawer or in a plastic bag in the fridge.

Preparation: Wash in cold salted water to remove dirt and critters. Cabbage worms are prevalent in broccoli, especially in cold weather and soaking makes them fall off. Cut the bottom end of the stem . Chop the florets from the main head to where they join  the main stem. Chop the stem into rounds and cook with the florets. Broccoli is delicious raw. Try it in green salads, pasta salads or with a dip. Broccoli can be steamed, sauteed, stir fried and braised. Us it in soups, casseroles or as a side dish. Steamed or boiled broccoli can develop a sulfur smell if cooked too long. Immediate remove lid after steaming