Broccoli was known to the inhabitants of the Mediterranean long before the advent of our era. It is believed that the crop was developed by ancient farmers around the 5th century BC, and the ancient Romans and Greeks regularly ate it.
For centuries, the product was little known outside the Apennine Peninsula. Only in the 16th century did the fame of the product reach Europe. The first written mentions of broccoli are found in the French treatise “Historia Generalis Plantarum”, dated 1587.
The stems and inflorescences of cabbage are used as food. They can be eaten raw and cooked in different ways. The most common varieties are:
- calabrian broccoli (with a thick stem, a large head of inflorescences);
- romanesco cabbage (with characteristic pyramidal inflorescences);
- broccolini (with a thin stem and a loose crown).
The vegetable contains many vitamins necessary for the human body. In the “Great Culinary Encyclopedia” Galina Poskrebysheva notes that broccoli is much richer in vitamin C and carotene than cauliflower. The product contains vitamins of groups B, PP, E and minerals necessary for humans: calcium, potassium, magnesium, phosphorus, iron and others.
Laurel Woodward, author of the book “The Witch’s Kitchen: Discover the Magic of Everyday Ingredients”, emphasizes that broccoli carries energy that promotes health and vitality. It is added to the diet to cope with high blood pressure, prevent heart attacks and strokes.
The vegetable is widely used in cooking. Broccoli is a popular ingredient in salads and pie fillings. Cabbage is added to vegetable broths and stews, sauces and cream soups are prepared from it. The best way to cook broccoli is considered to be steaming. In this case, it is necessary to ensure that the cabbage does not lose its bright color.