Back to BasicsRecipes

Back to Basics: Broccoli

By Kendall Kish | February 4, 2013

Photo by Kendall Kish

Name: Broccoli; comes from the Latin word brachium which means “branch or “arm”.

Origins: Belongs in the cabbage family, and is native to the Mediterranean. It was first introduced to America by Italian immigrants over 200 years ago.

Peak Season: October through April.

Nutritional Value: Broccoli is a nutritional powerhouse known for its cancer-fighting properties, cholesterol lowering benefits, and vitamin-rich elements. High in vitamin C, A, K, fiber, iron, potassium and calcium, broccoli has a nutritional content that is healthy in so many ways.

Prep: Pick heads that have tight florets and stalks that are firm and not dried out. Store broccoli in a plastic bag in the refrigerator, and wash only right before use. The nutritional values of broccoli are significantly lowered when boiled or overcooked. To preserve the valuable nutrients, eat broccoli raw, steamed, roasted, or sauteed. And don’t toss the stems! The stems are actually higher in fiber than the florets and are great used in soup, salads, or cut into sticks for your favorite dip or hummus.

Recipe: Broccoli Slaw with Tahini Dressing

Photo by Kendall Kish

More about: , , , ,

You Might Also Like:


Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger