Broccoli was "discovered" relatively late in the United States. Whereas it had been cultivated for thousands of years in Europe, it has only been grown on these shores since the mid 1920s. At that time, a trial planting was successful in California, and specimens were soon being shipped and marketed all over the country. Since then, broccoli has undergone a meteoric rise in popularity, an unusual experience for a terrifically nutritious vegetable in this culture.

The Etruscans, referred to in one text as "wizards of edible horticulture," are credited with developing broccoli through experimentation with cabbage plants. Cauliflower was also similarly developed, and of course, these cruciferous superfoods are all closely related. Yet broccoli is by far the winner when it comes to nutritional attributes.

Nutritionally Speaking:
Broccoli is a nutrtional superstar. Loaded with fiber, beta carotene (60 times more than cauliflower), vitamin C (60% higher than cauliflower), and folate, broccoli also contains almost as much calcium as whole milk. Many believe that regular consumption of broccoli can lower the risk of cancer.

Culinarily Speaking:
Broccoli is available year-round, and every part of it, except for the tough outer skin, is edible. Look for deep green color throughout the stem and florets. Don't buy broccoli if there is even a hint of yellowing in the buds. This is a sign of age. The florets should be tight and the stalk should be tender and not woody. Try to get organic broccoli if you can.

Broccoli doesn't keep that well, so try to use it within 3 or 4 days of purchasing it. Store in plastic bags (not sealed, but with a little airflow) in the refrigerator.

Some people like to serve broccoli raw in salads or with dips, but I almost always prefer it lightly cooked. This is a personal judgment call. It IS edible raw.