Broccoli belongs to the large family of brassicas, or crucifers. Under the name Brassica oleraceavar. cymosa (Where italica, Where asparagoides), the common name for this cabbage is derived from the Latin bracchium, “branch”, in reference to its miniature tree-like shape. Two main varieties are grown: annual broccoli (with a large head) and squirting broccoli (producing small green florets).
But, according to botanist Michel Chauvet, the situation is much more complicated: “The greatest confusion reigns in the description and designation of broccoli, he writes in Encyclopedia of Food Plants (Belin, 2018). Horticultural books rarely mention it, and consumers are offered the most diverse products under this name. »
Because broccoli is often confused with colored cauliflower, and among the broccoli with slender inflorescences, we find the branchy, the brocoletti, the green cape, the Calabrese or white sprouting, or the broccoli-asparagus (so many varieties dear to the Italians), without forgetting the “broccoli” of other species, Brassica rapa Where Brassica juncea, commonly found in Chinese grocery stores. Easy to grow, broccoli thrives in deep, cool soil and is harvested from March to November for annuals and from September to March for more hardy sprout broccoli.
Simple and healthy
Low in calories but full of minerals, broccoli has a preventive effect on certain cancers. Blanched in salted water or quickly steamed, it can be eaten very simply, in a warm salad with a little butter and fleur de sel, in an Asian version with soy sauce and sesame oil, or au gratin in the oven. with cheese. It slips into quiches and brightens up a plate of meat or fish.
Like at the restaurant
Provided they are fresh and crunchy (thus undercooked), broccoli sprouts or tops make remarkable dishes. An emblematic dish of Puglia, orecchiette con cime di rapa (orecchiette pasta with broccoli) is a classic, but you can also enjoy this cabbage in an airy tempura, coated with spices and grilled on the barbecue, or grated raw like a green tabbouleh and herbaceous.