Broccoli is taken from the Latin word (brachium), which in Latin means shoots. The broccoli first grew in the state of Calabria, Italy, and the name Calabria was given to it, and later it was named Broccoli. Broccoli is a family of cabbage, and the best season for harvesting is autumn and winter. Broccoli should be stiff and its head is purple or dark green.Its buds should be closed and its flowers are not yellow. The oral broccoli section is called the head head in the center and above the plant, when the head head is removed and cut off, the lateral heads begin to grow and appear.Broccoli has a substance called sulfurophan, which by using that number dramatically reduces the size and proliferation of cancerous tumors. Prevents cancer, especially breast cancer, stomach, colon, rectum, and lung cancer in humans.Broccoli also contains plenty of fiber, carotenoids, vitamins A, C, and vitamin K, which helps prevent gastric and intestinal cancer.Amazing Broccoli Properties.The best method for keeping broccoli is to keep broccoli in a refrigerator and in fruits and vegetables. Do broccoli just before you take it and do not store it in the refrigerator for more than five days.
Although readily available year-round, prime time for fresh broccoli is October through April in the Northern hemisphere. When selecting broccoli, look for lively green leaves and firm, thin stalks. Thick stalks will be woody and are a sign of overmaturity.
The florets should be compact, firmly closed, and of a deep green color. Reject any heads that show any sign of yellowing or tiny yellow flowers as this is an indication of age. Broccoli is also available frozen.
Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed plastic bag. Raw broccoli requires air circulation. A perforated plastic bag is fine.
Cooked broccoli should be covered and refrigerated. Use within 3 days.
To freeze, cut washed broccoli into florets and stalks into pieces. Steam or blanch about five minutes. Plunge into icewater to stop cooking, drain thoroughly, and place in sealed bags or containers. Freeze up to 12 months.