Broccoli

ORIGINS

Italy

TASTE

Pungent, grassy flavor with bitter aftertaste. 

AYURVEDA & MEDICINAL USES

Broccoli is a favourite among fitness & health enthusiasts for its very low caloric levels and its being rich in dietary fibre, minerals, vitamins, and antioxidants. It possesses various properties that help protect you against prostate, colon, urinary bladder, pancreatic, and breast cancers. The fresher the broccoli, the higher its vitamin C level, making it a powerful ally to combat flu-causing viruses. Vitamin A in broccoli helps in maintaining the integrity of skin and mucosa and also plays a vital role in healthy eyesight.

NOTABLE FACTS

Gets its name from the Italian plural of ‘broccolo’, which means the ‘flowering crest of a cabbage’.

Broccoli is a lot similar to cauliflower, which belongs to a different cultivar group of the same family. In fact they are so similar that some tend to confuse the two!

TRY-ME RECIPES

With its roots (literally) being traced back to Italy, it comes as no surprise that broccoli plays an important role in the country’s cuisine, a favourite being broccoli with pasta. Cut florets into quarters for quick and even cooking. Leave the stems and leaves of the broccoli as they provide a good balance of flavours. Peel the broccoli stem and cut the stem into 1/2” slices. Toss pasta with olive oil, pine nuts and steamed broccoli florets. Add salt and pepper to taste. Serve and delight!

Tired of the usual soup varieties? A delicious broccoli soup can change your mood for the better. Purée cooked broccoli and cauliflower, then combine with seasonings of your choice and you are done! Yes, it’s that easy.

Adding broccoli florets and chopped stalks is a tasty way to add some ‘oomph’ to your omelette.