Broccoli
Brocoli
| Latin name | Brassica oleracea var. italica |
|---|---|
| Family | Vegetables |
| Origin | Southern Italy |
| Season (France) | June – November |
| Flavour | Green · Bitter · Earthy · Mild |
| Typical price (France) | 3–5 €/kg |
What it is
The name is a plural — broccoli, the little arms or shoots of the cabbage. Italian immigrants carried it to America in the 1920s, where it was so unfamiliar that shipments were labelled in Italian only; within twenty years it was on every plate.
In the kitchen
Do not throw away the stalk. Peeled of its tough skin it is sweeter and crunchier than the florets.
Goes with
Garlic Chili pepper Anchovy Lemon Olive oil Almond Sesame Soy sauce
Same species
Baek-kimchi Brussels sprout Cabbage Cauliflower Cavolo nero Chinese broccoli
In season alongside
Kale Swiss chard Escarole Broad bean Frisée Good King Henry
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