Broccoli
Brassica oleracea var. italica
Distinctly cruciferous with cabbage-family bitterness; mineral undertones; sweetness develops with roasting.
About Broccoli
Broccoli is the foundational green brassica of American supermarket vegetables — tight clusters of edible flower buds on a thick stalk, eaten before flowering. The flavor is distinctly cruciferous (cabbage-family bitterness with mineral undertones), and the cooking behavior is forgiving: steaming, roasting, sautéing, and stir-frying all work. Italian cuisine introduced broccoli to America (the Calabrese broccoli cultivar dominates US production); Italian-American broccoli rabe (a different species, Brassica rapa) is bitter and assertive by comparison. The stalk is often discarded but is excellent peeled and sliced — milder and crunchier than the florets. Overcooked broccoli develops sulfur compounds (the cause of the lingering smell) — brief cooking keeps both color and flavor.
Variety profile
Common uses
- Roasted broccoli
- Stir-fry vegetable
- Broccoli cheddar soup
- Broccoli salad (raw)
- Italian sauté with garlic
Editorial notes
Peel the stalk and slice it — it's the most-underused part of the vegetable. Frozen broccoli is acceptable for soups and casseroles but loses texture.