Green in colour and is easily recognizable due to its unusual tree-like structure.
It is known as one of the healthiest vegetables in any diet and is packed with vitamin A, beta carotene, B vitamins especially B3 and B5, folic acid, phosphorus, potassium, iron, chromium (which is an easily absorbed form of calcium) zinc and lots of fiber. It also contains carotenoids – antioxidants that are thought to help with weight loss.

To cook, boil or steam for 3 – 4 minutes depending on size of floret (head)

Or microwave in covered dish with two tablespoons of water on HIGH for 2 – 3 minutes. Stirring halfway through to ensure even cooking.

To serve raw in salads or dipping plates, break off small flower heads and cut in half length ways or cut into long thin sticks. Also try cutting off the end of the main stem and thinly slicing sideways as you would a cucumber.

To select the best, freshest produce in the supermarket look for nice tight compact heads with a blue/green colour, and use as soon as possible after purchase. For storage keep your broccoli in an air tight bag in the crisper section of your refrigerator.

To spice up your average broccoli side dish try cooking your broccoli with garlic, chili and olive oil and serve alongside your main meal.

Broccoli is great uncooked, when it is most nutritious, and can be added to any simple salad to give a new and interesting flavor. A warm broccoli and cauliflower salad is also nice.

Cut up your broccoli into sticks along with carrot and celery and serve with a variety of dips

Other uses to try could be in pastas, stir-fries, casseroles or frittatas, making sure when you cook your broccoli you don’t overdo it. It should be soft on the outside but still firm in the middle. Cook for no more than 4 minutes for best results.