Avah Maldita
Origin and History of Broccoli.:
Broccoli is a form of cabbage, the Brassica oleracea capitata DC., or Brassica oleracea conica (H), of the mustard (Brassicaceae) family. It is a fast-growing, upright, branched, annual plant, 60-90 cm tall that is prized for its top crowns of tender, edible, green flower buds. Its thick, green stalks are edible too. It is native to Italy.
Broccoli and cauliflower are two derivatives of cabbage, both selected for their edible, immature flower heads. Broccoli is grown for the clustered green (or purple) flower buds that are picked before they open and eaten raw or cooked. The cauliflower head is a cluster of aborted, malformed flower buds that stopped developing in the bud stage. Cauliflowers come in white, lime green and purple varieties.
In Great Britain the term broccoli refers to the cauliflower (Brassica oleracea, Botrytis group). Native to the eastern Mediterranean and Asia Minor, sprouting broccoli was cultivated in Italy in ancient Roman times and was introduced into England about 1720 and to America probably in colonial times.
Broccoli has two different distinct forms. One is " sprouting broccoli ," which makes a somewhat branching cluster of green flower buds atop a thick, green flower stalk, and smaller clusters that arise like "sprouts" from the stems. This form, called "calabrese" in Britain, is the most commonly grown form in the United States. The other type of broccoli makes a dense, white "curd" like that of cauliflower and is called "heading broccoli" or "cauliflower broccoli." This latter form is usually grouped with cauliflower, leaving the term "broccoli" restricted to sprouting varieties.
Like the other close relatives of cabbage, broccoli is native to the Mediterranean area and Asia Minor. It has been popular in Italy since the days of the Roman Empire. However, records indicate this vegetable was unknown in England until a relatively recent few hundred years ago. It has become popular
Broccoli is a form of cabbage, the Brassica oleracea capitata DC., or Brassica oleracea conica (H), of the mustard (Brassicaceae) family. It is a fast-growing, upright, branched, annual plant, 60-90 cm tall that is prized for its top crowns of tender, edible, green flower buds. Its thick, green stalks are edible too. It is native to Italy.
Broccoli and cauliflower are two derivatives of cabbage, both selected for their edible, immature flower heads. Broccoli is grown for the clustered green (or purple) flower buds that are picked before they open and eaten raw or cooked. The cauliflower head is a cluster of aborted, malformed flower buds that stopped developing in the bud stage. Cauliflowers come in white, lime green and purple varieties.
In Great Britain the term broccoli refers to the cauliflower (Brassica oleracea, Botrytis group). Native to the eastern Mediterranean and Asia Minor, sprouting broccoli was cultivated in Italy in ancient Roman times and was introduced into England about 1720 and to America probably in colonial times.
Broccoli has two different distinct forms. One is " sprouting broccoli ," which makes a somewhat branching cluster of green flower buds atop a thick, green flower stalk, and smaller clusters that arise like "sprouts" from the stems. This form, called "calabrese" in Britain, is the most commonly grown form in the United States. The other type of broccoli makes a dense, white "curd" like that of cauliflower and is called "heading broccoli" or "cauliflower broccoli." This latter form is usually grouped with cauliflower, leaving the term "broccoli" restricted to sprouting varieties.
Like the other close relatives of cabbage, broccoli is native to the Mediterranean area and Asia Minor. It has been popular in Italy since the days of the Roman Empire. However, records indicate this vegetable was unknown in England until a relatively recent few hundred years ago. It has become popular