Broccoli
Broccoli
Broccoli
Eat broccoli and earn a
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Broccoli
I love to eat these itty bitty trees!

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Fun Facts

This little fluffy tree is a member of the cabbage family, with an edible stem and yummy flowers called florets. These tasty trees have been around a long time -- even the ancient Romans devoured them. Founding father Thomas Jefferson liked broccoli so much he imported seeds from Italy and planted them on his farm in Virginia back in 1767. But broccoli didn't catch on in the U.S. until the 1920s, when Northern California farmers shipped the first commercial crop to the East Coast. And the rest, as they say, is history!

Star Power

Eating little trees is really good for you! They're blossoming with vitamins, minerals, antioxidants and fiber. Broccoli also provides as much calcium per ounce as milk. Plus there's vitamin A for healthy eyes and skin, more vitamin C than an orange, and minerals with antioxidant power like manganese and zinc. Did you know that steaming broccoli increases its ability to help lower cholesterol?

Quick Preps

PREPARE: Cut broccoli florets into equal-size pieces. The stem is edible and delicious too! Peel off the thick outer layer and cut into wedges.

  • Dip raw broccoli florets and stems in hummus or veggie dip.
  • Roast broccoli florets and stems. Drizzle with olive oil, sea salt and black pepper, then roast at 350 degrees for 20-30 minutes.
  • Add broccoli florets to pasta water with 2 minutes of cooking left.
  • Add broccoli to scrambled eggs, pasta, stir fries and casseroles.
  • Steam broccoli for around 5 minutes, then drizzle with olive oil, sea salt and black pepper.
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Fun Tip

Don't just eat broccoli. Eat a whole forest of little trees!

Star-Powered Recipe

5 star dinner Itty Bitty Trees
Itty Bitty Trees

Serves 4 Make the same day and serve warm if possible

Ingredients

  • 1 bunch broccoli (about 1½ pounds)
  • 2 tbsp. olive oil
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

Method

  • Preheat oven to 450 degrees.
  • Wash broccoli, then chop into equal-size florets.
  • Toss with olive oil, sea salt and black pepper.
  • Spread out on a baking sheet.
  • Roast for about 20 minutes, until stems are tender and edges are crispy.
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How to Store

Uncooked: Put raw, unwashed broccoli in an open plastic bag and place in fridge for up to 5 days. | To freeze, first wash and cut florets into one-inch pieces. Blanch for three minutes, then dip immediately in ice water. Dry, then store in airtight containers or freezer bags. Frozen broccoli should keep for a year or so.

Cooked:Let cool, cover with plastic wrap or place in airtight container, and refrigerate within two hours of cooking, for up to five days. Freeze in airtight containers or freezer bags for up to a year.

How It Grows

Broccoli grows like a mini tree -- up to three feet tall -- with a thick, edible trunk that sprouts leaves and clusters of small, tight blue-green flower heads.

Peak Seasons

October through April

Varieties

Calabrese, Blue Wind, De Cicco, Arcadia, Gypsy, Amadeus, Bonanza, Saga

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