Broccoli is a vibrant green color, the darker the green color the richer it is in nutrients. It grows in heads or crowns with tightly packed buds. Broccoli can be a kid pleaser due to its fun, tree-like appearance.
Broccoli can be eaten both raw and cooked. Before enjoying, I like to soak raw broccoli in a solution of salt water, vinegar or lemon water, for a spell (I usually do 10-20 minutes, agitate then rinse) to drive out the occasional stowaway. Broccoli can be boiled, steamed, roasted, used in stir-fry. The stem of the broccoli can be used as well, peel it and use in slaws etc. To avoid the loss of nutrients, do not cook broccoli for more than 7 minutes.
Store your broccoli in the refrigerator in a loose plastic bag. It should last 3-5 days
Broccoli is a great source of vitamins C and potassium. Broccoli also contains vitamin A, K, and B, calcium, selenium, and antioxidants, folate, fiber, and many cancer-preventing compounds
For a fresh and quick way to cook without overcooking, take some broccoli (asparagus also pictured here) and put it into already boiling water, just for a short period of time and then quickly transferring it into a bowl with ice and cold water. This process, called blanching, both locks in the flavor and crispness as well as preserves the vibrant green color.