Broccoli was developed some 2,500 years ago on the island of Cyprus. Now, ninety percent of the fresh broccoli sold in the U.S. is grown in the Salinas Valley, California. Good quality broccoli should have fresh-looking, light green stalks of consistent thickness. Bud clusters should be compact and dark green with some purple tinge. It's a good source of vitamins A and C, potassium, folacin, iron and fiber as well as being cholesterol free. Store broccoli unwashed, in an open plastic bag and place in the crisper drawer of refrigerator. It is best if used within a day or two after purchasing.