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Broccoli is a member of the brassica or cruciferous family of vegetables. The name ‘broccoli’ is derived from the latin word ‘brachium’ meaning arm or branch, which describes the stalks of broccoli topped by a head of florets. It was originally found growing wild along the coast of the Mediterranean and cultivated by the Romans.
Broccoli is well publicised as a superfood due to its cancer fighting abilities and it contains fibre, folic acid, calcium, and vitamins A, C, and K.
Broccoli is usually boiled or steamed but can be eaten raw which has more recently become popular. Boiling has shown to reduce the level of suspected anti cancer compounds therefore it is recommended to steam or stir fry the vegetable instead to maintain the levels.
Organic broccoli is available in a wholehead format or a pre-prepared florets.