Stir fried broccoli florets – a side dish that hardly takes time to travel from the pan to plate.
Broccoli has gained quite a lot of significance in recent years. Being a good source of dietary fibre and with a long list of vitamins and minerals, broccoli has become a new super food.
This green cousin of the cauliflower originated in Italy where it was consumed by ancient Romans in as early as the 6th Century BC.
Broccoli gets its name from Latin word brachium and the Italian word braccio which means arm.
This green cruciferous vegetable head is made up of multiple tiny flowers and these flowers together are called ‘broccoli’ which is a plural word. So what is the singular for broccoli? Broccolo!
Did you know that according to a 2009 survey ‘broccoli’ is one of the most commonly misspelt words?
When buying a broccoli head make sure to go for a very dark green one. The darker the shade it has the fresher it is. If not preparing it instantly, wrap it well in cling film and refrigerate. Do not keep it for more than two days. Also, try to avoid buying broccoli during the rainy season. From personal experience, during the rainy season this green flower head is infested with pests and it tends it rot faster.
Broccoli is prepared by either steaming, blanching or stir frying. This not only retains the rich dark green colour of the flower but also keeps its taste intact.