Broccoli is part of the cruciferous vegetable family with Brussels sprouts, cauliflower, and cabbage as close relatives. The florets are the most commonly part of the vegetable that is consumed, but the stems are also edible. Broccoli’s milder peppery flavor gives it great versatility and allows it to be an easy go-to healthy option.


how to choose

When selecting a head of broccoli, look for compact, dark-green to purple-green florets on tender stalks. The stem should be firm and the crown should be tight and springy. Yellow flowers, wilted leaves or tough steams should be avoided as these are signs of an older vegetable.


current packs available

how to prepare

Wash thoroughly. 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. Broccoli can also be eaten raw, roasted, sauteed, steamed, blanched or raw.


how to store

Place unwashed broccoli in a sealed plastic bag and store in the vegetable drawer of your refrigerator. It will keep up to five days in the refrigerator. Blanch before freezing for a longer term option.

where we grow

Our broccoli is available year round. We grow using the conventional growing method in Salinas, California, February through December, in Phoenix, Arizona from November through March, and year-round in Santa Maria, California.  Pure Pacific organic broccoli is grown in Salinas and Santa Maria, California from April though November and in Phoenix, Arizona from November through April.