Broccoli
I’ve always loved broccoli, used to call them “trees” as a kid and indeed broccoli does resemble a tree with its stem on. Broccoli comes from the Brassica oleracea family of veggies, and that is one large family! Broccoli is related to cauliflower, turnips, cabbages, kale and collard greens.
Broccoli has many healthy benefits, high in vitamin C, lutein and dietary fiber. Broccoli is an anti-cancer veggie. Broccoli contains a substance that is helpful to the immune response system (3,3 Diindolynlmethane). Broccoli also contains a compound (indole 3 carbinol) which boosts DNA repair in cells. All those healthy properties plus low calorie and sodium? That is one super hero veggie!
Broccoli couldn’t be simpler to prepare, it can be eaten raw, steamed, sauteed, microwaved, baked or boiled. Excellent in stir fry, casseroles, omelets or simply steamed and served with a bit of butter (or butter substitute). Broccoli is a good addition to a veggie platter providing excellent color and texture. Broccoli and cauliflower steamed or microwaved together makes for a beautiful and tasty veggie side dish. Broccoli is tasty served with a cheese or hollandaise sauce. Broccoli also makes a main dish soup, creamed soup or souffle.
When you are selecting broccoli from your grocer, look for tightly packed heads, deep green color and uniformity. Avoid broccoli that is limp, has uneven growth or any soft spots in the head. Broccoli should be crisp and not rubbery to the touch. Remember the stems are completely edible, too.
Broccoli comes to us from the North Mediterranean region and has been written about since the 6th century. The romans prized this veggie and broccoli is still popular in Italy. Indeed the name broccoli comes from an Italian word “broccolo”, which refers to the flowering top of a cabbage. Romans are largely responsible for the spread of broccoli throughout Europe. Italians brought their prized veggie with them to the USA in the early 1900’s.
Growing broccoli is best in spring and fall, as it prefers temp’s in the 60’s and 70’s. Broccoli is a heavy feeder and requires a good fertilizer for premium harvest. Broccoli also likes a PH of 6-7. A host of insects also like broccoli, cabbage worms, loopers, army worms, grasshoppers all can devastate young plants. Many folks find that row covers are helpful in preventing insect damage.
Interesting Facts:
A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Ohhh, not broccoli farts!
Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.
Eating broccoli can create malodorous flatulence from the sulfur-containing compounds.
Steaming, microwaving, stir frying or sauteing broccoli preserve the most anti-cancer properties
July 1, 2012
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manx · 
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Tags: anti cancer, broccoli, veggie, veggies · Posted in: Featured Vegetables
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