John Myers
Broccoli is closely related to cauliflower. It is a vegetable plant and comes from the cruciferous family. It is also called brokkerl and crumbly cabbage. The head of the broccoli consists of dark green flower buds. The buds sit on the branched flower stalks, which are also edible. Rarely does broccoli come in white, violet, and yellow varieties.
Origin
Broccoli comes from Asia Minor and was initially only known in Europe in Italy. “Italian asparagus” was introduced to England and the USA by “Catherine de Medici”, Princess of Urbino. The main growing area in Europe are the western Mediterranean countries, especially in Italy around Verona. In Germany, broccoli is only grown between June and October because it is not winter-proof.
Season
Broccoli can be bought all year round. The high season is limited to the months from May to November. Broccoli mainly grows outdoors and is usually harvested individually by hand.
Taste
Broccoli tastes very subtly of cabbage and has a mildly spicy taste.
Use
Broccoli can be eaten both raw and cooked. It is used as a broccoli vegetable in salads and soups, for example as the basis of our broccoli soup with celery and lemon. The stalks taste briefly steamed and the fine leaves are also edible. Nutmeg, white wine, lemon zest and juice, as well as some garlic and herb butter go particularly well with broccoli. Short cooking times are recommended for broccoli. Broccoli is also great for canning. First, chop up the main shoot, stalk and florets, and then cook briefly. Then simply put in preheated jars and fill up with a hot vinegar-herb brew and cook for 30 minutes at 90 degrees. This way the broccoli stays nice and crunchy.
Storage
Fresh broccoli should be stored in the refrigerator. To freeze the florets, you should briefly scald them with hot water (blanch them) and dip them in ice water so that the color is preserved. Then it can be kept for up to 6 months.
Durability
In order to preserve the valuable ingredients and the taste, broccoli should be prepared and consumed as quickly as possible. If it has to be stored temporarily in the fridge, it is best to keep it wrapped in cling film for up to two days – after that the first unsightly yellowish-brown spots often appear. Broccoli can be frozen for up to six months.
Our tip: do not store broccoli near apples, bananas, or tomatoes. These varieties emit the ripening gas ethylene – the broccoli spoils faster.
