 Peppery sweet, rich, and heavenly. Broccoli was introduced to the United States in the 1920's by Italian immigrants. Salinas, California, provides 90 percent of the domestic broccoli crop.
Health Benefits: Organic Broccoli contains twice the vitamin C of an orange, almost as much calcium as whole milk, and its calcium is better absorbed. Broccoli contains selenium, is a modest source of vitamin A and alpha-tocopherol vitamin E, and has value as an antioxidant.
Use: The broccoli head is actually the plant's flower. Peel the fibrous skin of the stalks and use them, too. Use also the small leaves attached to the stem. In the cabbage family, the leafy greens (not the blossoms, as in cauliflower and broccoli) offer the most nutrients.
Growing on slender stalks, with leafy dark greens and both green buds and yellow flowers, broccoli raab is aggressively pungent and bitter. A nonheading broccoli closely related to the turnip, it adds zest to bland dishes and can hold its own with savory ones. The Chinese variety, flowering Cabbage, is milder.
Use: Organic Broccoli Raab is at its best when the leaves are fresh and free from discoloration and when the buds are still tight or just starting to open. Stalk, leaf, and flower are used.
 The baby broccoli hybrid is a cross between broccoli and Chinese kale. One of the appeals of baby broccoli is that it has a sweeter, milder taste than regular broccoli and has a similar taste profile to asparagus. Baby broccoli is also entirely edible.
 Broccolini is a green vegetable resembling broccoli. Although often mistakenly identified as young broccoli, it is actually a natural hybrid of the cabbage family Brassica oleracea, a cross between broccoli and Chinese Kale. It is generally agreed that broccolini has a sweeter flavor than broccoli. Its generic name is baby broccoli. Nutritionally, it is high in vitamin C but also contains vitamin A, calcium, folate and iron.
 The cauliflower is a compact, edible head of whitish undeveloped flower buds. The name means cabbage flower, and indeed the cauliflower is yet another member of the brassica, or cabbage family. Cauliflower originated in Crete or Cyprus. Our largest cauliflower supplier is California, followed by Arizona and Colorado.
Health Benefits: Sweet in flavor and warming in action, organic cauliflower is similar to organic broccoli, although it contains lower amounts of vitamins, minerals, and chlorophyll. Cauliflower is considered a good brain food, according to the Doctrine of Signature.
Use: Organic cauliflower greens contain the highest amount of calcium in the plant. Use the smaller greens, discarding, as necessary, the overly coarse parts. Although it is easier than broccoli to digest raw, cauliflower still benefits from light cooking. Like other cabbage family members, it develops a sulfurous aroma if overcooked. Refrigerate cauliflower stem side up, loosely wrapped. This prevents moisture from collecting on the cauliflower top and thereby speeding deterioration.
 The hybrid also has about 25 times more vitamin A than its pale cousin, making it more appealing to health-conscious consumers. The genetic mutation allows the vegetable to hold more beta-carotene, which causes the orange color and is a precursor to the essential nutrient vitamin A. Orange cauliflower was first discovered in a farmer's white cauliflower field in Canada about 30 years ago.
 The purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage and red wine. Varieties include 'Graffiti' and 'Purple Cape'.
from Rebecca Wood's The New Whole Foods Encyclopedia |
