Broccoli is a versatile 'super vegetable' everyone needs more of

"But beyond its reputation as a begrudgingly accepted side, broccoli is actually quite an interesting plant with a long culinary history. In botanical terms, broccoli is part of the brassica family, alongside cabbage, kale, cauliflower and Brussels sprouts. Its name comes from the Italian broccolo, meaning 'the flowering crest of a cabbage', which makes sense when you look at it: tightly packed green flower buds atop thick edible stalks. What we're eating is essentially an immature flower."

"According to historical records, Broccoli was first cultivated in the Mediterranean, most likely in Italy, more than 2,000 years ago. The ancient Romans are thought to have eaten early forms of it, selectively breeding wild cabbage into the more recognisable vegetable we know today. However, it didn't gain popularity in Britain until the 18th century, when it was first referred to as 'Italian asparagus'."

Broccoli divides the dinner table: revered by nutritionists, disliked by many children and tolerated by health-conscious adults. The vegetable is a brassica, related to cabbage, kale, cauliflower and Brussels sprouts, and consists of tightly packed green flower buds atop edible stalks, essentially an immature flower. Broccoli originated in the Mediterranean, likely Italy, where Romans selectively bred wild cabbage more than 2,000 years ago. It gained traction in Britain in the 18th century and reached the United States with Italian immigrants in the early 20th century. Culinary uses vary: Italian pasta and broccoli rabe dishes, quick Chinese stir-fries, Indian sabzis, and modern UK roasts, bowls and smoothies.

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