Broccoli are part of the cruciferous family, that is, of the cabbage food group and their botanical name is Brassica oleracea.
Its name "broccus" means sprout and it seems that its area of origin is Asia Minor. In history, broccoli has spread to all areas with a temperate climate, particularly in Italy, Spain and France.
The broccoli cultivation period begins in the summer and then ripens and is harvested in the middle of winter.
Broccoli variety
Broccoli is a cauliflower-like vegetable whose ends are bright green. Depending on the broccoli we can find one or more inflorescences and sometimes even more branches instead of a single central one. In some varieties the leaves of the aerial part are also eaten .
Let's get to know the main varieties:
• broccoli with turnip top that has dark green and more jagged edible leaves
• the Romanesco broccoli that has the particular shape of a light green pyramid,
• the branchy broccoli cabbage with the name with several central branches,
• the Creazzo broccoli known in particular in the Veneto area.
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From sowing to transplanting
Broccoli is sown at the end of spring between May and June . When the plants reach a height of 10 centimeters they will be ready for their planting in the field.
The transplantation of the broccoli seedlings begins in fact in summer and requires a preparation of the soil carried out at least a few months before and with the addition of fertilizer in the areas intended for the broccoli planting. This fertilized and loose soil for at least a depth of 30 centimeters will allow a good settlement of the new transplanted seedlings.
The distances to be kept between one plant and another are from 30 to 50 centimeters, while the distance between the rows is between 70 and 100 centimeters. These measurement variations depend on the variety of broccoli chosen and therefore on the size of the adult plant and also on the type of plant that the grower wants to obtain.
Maturation and harvesting
Broccoli is a typical winter vegetable and the maximum harvest month is December . Depending on the climatic zones and the development times of the early or late broccoli varieties, we can harvest broccoli from September to March .
Broccoli are cultures that take a long time to reach maturity in fact it takes from 2 to 4 months to get their development and be ready for harvest.
The harvest is performed by cutting the upper part of the broccoli stem sharply and inclined to eat just the most tender part of the apex. The inclined cut is important to allow any rain not to settle on the incision thus avoiding the risk of stagnation and preserving the plant from any diseases.
The harvesting takes place in a scaled way choosing the largest broccoli and the apical part is then used as a food. In fact, broccoli eats the part of the highest and most tender stem, the leaves and the jets on the head that would be the future flowers of broccoli.
Broccoli in the kitchen
Broccoli is usually prepared as a cooked food but can also be eaten raw in pinzimonio . It becomes an excellent side dish, a filling for savory pies, a tasty green sauce for pasta dishes and in the country tradition broccoli had a place of honor in winter recipes. The broccoli can also be preserved in oil or frozen with a boil in water and previous vinegar .
The broccoli contains numerous nutritional and healthy principles. In particular it is a source of vitamin A and C in addition to iron, magnesium and phosphorus. It has antioxidant properties that make it an anti-aging food and has active ingredients that are inhibitors of the development of some forms of tumors.
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To know more:
> Broccoli, properties and benefits