Everything you wanted to know about broccoli

Broccoli seems to be one of those vegetables that you either love or hate. Broccoli hate generally cite a strong taste and aroma of the cause, but there are ways to control this huge green flower. More information about the broccoli, and a few cooking tips before diving into the recipes of broccoli.

Broccoli history

Broccoli, botanically known as Brassica oleracea italica, is native to the Mediterranean. It was developed from a report by the Etruscan carbon, the horticultural geniuses were considered. Its English name broccoli comes from the Italian and Latin Brocco means bracchium arm, branch or bud. When first introduced in England, broccoli "Italian asparagus" was called. Although the commercial cultivation of broccoli goes back to the 1500s, not a popular food in the United States until the 1920s.

Such as artichokes, broccoli essentially a large edible flower. Stems and bouquets of flowers are eaten raw or cooked, and have a flavor reminiscent of cabbage. The bitter leaves are usually rejected. although some cooks like to prepare as chard or kale. Broccoli is related to cabbage, kale, cauliflower and Brussels sprouts.

If you want broccoli, you can also try Broccoflower, a cross between broccoli and cauliflower. Broccolini, also known as baby broccoli is another brand new cross between broccoli and kale.

Broccoli is rich in calcium and has antioxidant properties that prevent some forms of cancer help. The sulfur gas may even lead to overcooked broccoli also has beneficial antiviral and antibiotic properties.

More information about broccoli and broccoli recipes:

• broccoli cooking tips
• Selection and storage of broccoli
• Broccoli dimensions, weights, substitutions and equivalents
• Broccoli story
• Broccoli Recipes
_{Peggy Trowbridge Filippone, licensed Broccoli Photo © 2009 to About.com, Inc.}

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