Broccoli
Estimated Inventory, 22 lbs : 35.21
This item was last sold on : 07/14/25
Description/Taste
Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances.
Seasons/Availability
Broccoli is available year-round, with a peak season in the late fall through early spring.
Current Facts
Broccoli, botanically classified as Brassica oleracea var. Italica, is an ancient, cool-season annual belonging to the Brassicaceae or cabbage family. The large, compact heads grow on upright, fibrous stalks that can reach up to 90 centimeters in height and are highly favored for their edible florets, stem, and leaves. The name Broccoli is derived from the Italian word broccolo, which roughly translates to mean “the flowering crest of a cabbage.” Broccoli was developed from many years of natural crossbreeding and was selected as a commercial crop for its high nutritional content and filling nature. There are multiple types of Broccoli, including heading and sprouting varieties, but the most common Broccoli seen in commercial markets is known as Calabrese Broccoli. This Broccoli is generally labeled as Broccoli in most markets and contains the characteristic dense, rounded green heads comprised of many smaller, branching florets. In the modern-day, Broccoli is grown worldwide, but the heads cannot be machine gathered and must be hand-harvested using knives to remove from the plant's base, making it a labor-intensive crop.
Nutritional Value
Broccoli is an excellent source of vitamin C to strengthen the immune system, boost collagen production, and reduce inflammation. The vegetable is also a rich source of vitamin K to assist in faster wound healing and contains antioxidants that can help eliminate free radicals, fiber to stimulate the digestive tract, and lower amounts of vitamin A, potassium, folate, and phosphorus.
Applications
Broccoli is a versatile ingredient well-suited for both raw and cooked applications, including steaming, boiling, roasting, baking, frying, and sautéing. The heads, stems, and leaves are all edible and will contain varying textures and flavors. The heads and stems are the most common portion of the plant consumed and can be chopped and tossed fresh into salads, mixed with other ingredients into slaws, or served on appetizer plates with creamy sauces and dips. Broccoli can also be battered and fried into tempura, lightly cooked and mixed into grain bowls, tossed into pasta, stir-fried with other vegetables, steamed and served as a tender side dish, or blanched and combined into rice and noodle dishes. In addition to using the heads in larger pieces, cooked Broccoli florets can be pureed into soups, stirred into risotto, or baked into quiches. The thick stems can also be used in any preparation calling for Broccoli. Some chefs choose to peel the stems to develop a more tender consistency when cooked. Broccoli leaves are also edible but may contain a bitter flavor. The leaves can be prepared similarly to kale or Swiss chard. Broccoli pairs well with zucchini, cauliflower, bell pepper, mushrooms, roasted meats, including poultry, turkey, beef, and fish, other seafood, sauces such as oyster, soy, creamy dressing, and vinaigrettes, and cheeses such as parmesan, cheddar, feta, and goat. Unwashed, raw Broccoli will keep 4 to 7 days when stored in the refrigerator, and once cooked, it will keep up to 5 days. It can also be frozen for 6 to 8 months.
Ethnic/Cultural Info
Broccoli was a prevalent vegetable served during cena, an Ancient Roman dinner reserved for the wealthy upper class. Most Roman households made lunch their largest meal of the day and could not afford a lavish dinner, but cena was a multi-course meal served after daily tasks were finished among the upper class. Cena was the most common meal to invite guests and was used to showcase status through exotic recipes and ingredients. Within the meal, there was traditionally an appetizer, main course, and dessert, and the main course was also sometimes broken up into three courses depending on the wealth of the hosting family. Broccoli was served during the main course and was presented cooked, generally coated in spices and rich sauces. Marcus Gavius Apicius, a wealthy epicure, is primarily credited with recording some of the first Broccoli recipes in the cookbook De Re Coquinaria. Many experts believe that Apicius’s servants and chefs were the main authors of the recipes, but Apicius was the face and host of the extravagant dinner parties featuring these recipes, often paid by the Roman government to entertain foreign dignitaries. De Re Coquinaria contains approximately 500 recipes, and within the recipes, Broccoli was boiled, bruised, coated in coriander and cumin seeds, and tossed with a mixture of oil, wine, and onions. It was also sometimes served with creamy sauces or lightly coated in herbs. Early editions of the cookbook dating back to the 9th century can still be found at the New York Academy of Medicine and the Vatican.
Geography/History
Broccoli was developed from an ancient, wild cabbage relative native to the Mediterranean region and Asia Minor. Thousands of years ago, the wild cabbage relative was selectively bred for many generations to exhibit improved traits for human consumption, including flavor, size, and texture. Experts believe the Etruscans, a civilization known for their horticulture, first brought domesticated versions of Broccoli from Turkey to Southern Italy sometime before the 1st century. Broccoli continued to be cultivated in Italy, developing Calabria Broccoli, the compact heads we are familiar with today, and the plants were introduced to France in the 16th century. Broccoli was also brought to England in the 18th century, where it was initially known as Italian Asparagus. Thomas Jefferson had Broccoli planted in his Monticello garden in the United States sometime in the 18th century, but the vegetable did not become widespread in the New World until the arrival of Italian immigrants in the 19th century. Later in the 1920s, Italian immigrants known as the D’Arrigo brothers planted the first commercial fields of Broccoli in San Jose, California. The crops were shipped to Boston, and quickly after its commercial release, Broccoli rapidly increased in demand, establishing the vegetable as a commercial crop. Today California remains the largest producer of Broccoli in the United States, and the crop is sold domestically and exported to countries such as Japan, Taiwan, and Canada. Broccoli is also highly cultivated in India and China for commercial exports and is grown worldwide in home gardens.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| The Crack Shack-Encinitas | Encinitas CA | 877-230-1871 |
| Ranch Catering | San Diego CA | 858-491-9100 |
| The Shores | La Jolla CA | 858-459-8271 |
| Crest Cafe | San Diego CA | 619-295-2510 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| The Crack Shack PB | San Diego CA | 619-450-7978 |
| Tavern at the Beach | San Diego CA | 858-272-6066 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Harney Poway Sushi | Poway CA | 760-533-0051 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Mariahs Westwind Restaurant | San Marcos CA | 760-736-8108 |
| Burning Beard | El Cajon CA | 619-884-4716 |
| Crust & Brew | San Diego CA | 858-212-8751 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Solana Beach Kitchen | Solana Beach CA | 610-717-7217 |
| The Promiscuous Fork-La Jolla Blvd | La Jolla CA | 858-776-3246 |
| Harumama Noodles & Buns (Encinitas) | Encinitas CA | 858-886-9909 |
| Ciccia Osteria | San Diego CA | 619-674-4069 |
| Pendry SD (Pool House) | San Diego CA | 619-738-7000 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Bishop School | San Diego CA | 858-459-4021 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| Piatti | San Diego CA | 858-454-1589 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Mission Ave Bar and Grill | Oceanside CA | 760-717-5899 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Red O Restaurant (Bar) | San Diego CA | 858-291-8360 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| Fifty Two Remedies | San Diego San Diego | 858-707-7016 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-487-1134 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Common Theory | San Diego CA | 858-384-7974 |
| The Hop Stop | Poway CA | 858-859-2669 |
| DoubleTree By Hilton San Diego | San Diego CA | 619-881-6900 |
| Culinary Kitchen Catering and Events | Coronado CA | 619-798-8477 |
| Vertex - Merryfield Row | San Diego CA | 619-405-8950 |
| Seneca | San Diego CA | 619-588-2411 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| The Market by Buon Appetito | San Diego CA | 619-237-1335 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| The Harvest Honey | San Marcos CA | 616-914-0124 |
| Hilton Garden Inn - Homewood Suites San Diego | San Diego CA | 619-696-6300 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Kitchens for Good - Culinary Program | San Diego CA | 619-450-4040 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Monarch School | San Diego CA | 619-804-1766 |
| Under Belly-Little Italy Kitchen | San Diego CA | 619-269-4626 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Hane | San Diego CA | 619-339-6438 |
| Burgo Direct | Chula Vista CA | 619-793-2325 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| Crust Pizzeria Carlsbad 2019 | Carlsbad CA | 760-944-1111 |
| Madi | San Diego CA | 320-491-1217 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-0323 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Sushi Ota 2021 | San Diego CA | 858-270-5047 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| Belmont Park Draft | San Diego CA | 858-228-9283 |
| Surf Side Cuisine | San Diego CA | 619-507-0891 |
| Nobu | San Diego CA | 619-814-4124 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Harumama Noodles & Buns (Carlsbad) | Carlsbad CA | 760-637-5737 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Stout Public House | San Diego CA | 619-702-7933 |
| Harumama Noodles & Buns (Vista) | Vista CA | 858-886-9909 |
| Common Stock | San Diego CA | 619-310-5298 |
| Spirit of Adventure Sportfishing | San Diego CA | 619-454-9711 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Mong Q Mongolian BBQ | San Diego CA | 858-988-3144 |
| Valley View Casino & Hotel | Valley Center CA | 760-291-5500 |
| Le Coq | La Jolla CA | 858-427-1500 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Kensington Cafe | San Diego CA | 619-684-0044 Fausto |
| Harumama (Little Italy) | San Diego CA | 619-269-7122 |
| C 2 C | San Diego CA | 619-972-9345 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| Leucadia Pizza Point Loma | San Diego CA | 619-295-2222 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Ballast Point Rest. - Miramar | San Diego CA | 858-790-6900 |
| Leucadia Pizza Scripps Ranch | San Diego CA | 858-530-2222 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Harumama Sushi & Ramen (Ocean Beach) | San Diego CA | 858-886-9909 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Jujus Kitchen | San Diego CA | 619-471-5342 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
Recipe Ideas
Recipes that include Broccoli. One
is easiest, three is harder.
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