Broccoli is a green vegetable with a tree-like structure of florets and a thick stem:
-
AppearanceBroccoli has a thick, light green stem with a large head of dark green florets that branch out like a tree. The head is surrounded by leaves.
-
TasteSome people like the taste of broccoli, while others don’t.
-
PreparationBroccoli can be eaten raw or cooked. It’s often used in salads, stir-fries, or as a side dish.
-
NutritionBroccoli is a good source of vitamins A, C, and K, as well as minerals like potassium, calcium, sodium, magnesium, and fiber. It also contains sulfur-containing compounds like glucosinolates, isothiocyanates, and sulforaphane.
-
HarvestingBroccoli is ready to harvest when the heads are firm and tight, usually 60 to 85 days after transplanting. To harvest, cut the stem about 5-6 inches below the base of the head.
-
Related vegetablesBroccoli is in the cabbage family, along with kale, Brussels sprouts, cauliflower, and kohlrabi. It’s closely related to cauliflower, but the two are different cultivar groups.
Reviews
There are no reviews yet.