broccoli

Broccoli, botanically known as Brassica oleracea italica, belongs to a family whose other members include cauliflower, kale, cabbage, collards, turnips, rutabagas, Brussels sprouts, and Chinese cabbage. Its English name, broccoli, is derived from the Italian brocco and the Latin bracchium meaning arm, branch, or shoot.

How to Choose BroccoliWhen selecting a head of broccoli, look for compact, dark-green to purple-green florets on tender, firm stalks. Yellow flowers, wilted leaves or tough steams should be avoided as these are
signs of an older, tough vegetable. Broccoli can be
stored in a plastic bag in the refrigerator up to four days.

Where is Broccoli Grown?Pacific grows broccoli year round in Santa Maria, California. In addition to Santa Maria it is grown in Salinas, California from April to November and in Phoenix, Arizona from November through March.

How to Cook Broccoli To prepare the broccoli for cooking, trim leaves and ends of stalks. Cut into florets by removing each head. Including a small piece of the stem is okay. Peel stems with a vegetable peeler and cut into pieces. Steamed broccoli retains the majority of the vegetable's nutrients but it can also be eaten raw.

How to Store BroccoliFresh broccoli should be covered and refrigerated when stored. Wrap them loosely in damp paper towels before storing. Do not seal in a plastic bag as raw broccoli requires air circulation, although a perforated plastic bag is fine.

Nutritional InformationBroccoli is low fat, free of saturated fat and cholesterol, low in sodium, high in vitamin C and folate, and is a good source of potassium and vitamin A.