Broccoli is part of the cabbage family, as is it’s sister - cauliflower. With its clusters of green florets topping thick stalks, broccoli is easy to cook, and is high in vitamins A and C and in iron. Broccoli is at its best when briefly cooked. Although it can be eaten raw, for many this can cause some gastric distress. Steaming, roasted, or stir-frying until crisp-tender is a perfect way to prepare this popular veggie.
Buy heads with tightly clustered dark green or purplish florets and with no signs of yellowing or flowering. Stalks should be firm and fresh looking with healthy green leaves. Do not buy broccoli with tough or woody stems.