branched green undeveloped flower heads

Contains indole-3 to support healthy immune function

Italian for cabbage sprout and used to describe a member of the cabbage family with a tight cluster (called a curd) of emerald green florets on top of a stout, paler green edible stalk with dark green leaves.

A brassica related to the cauliflower, which exists in two forms, the Calabrese q.v. and the sprouting varieties Brassica oleraceae Italica Group. The sprouting variety are harvested in spring after overwintering and consist of small immature purple or green tight clusters of miniature flowers which branch from a thick 1 m tall main stem. They are cut repeatedly for use as a vegetable or salad item until they become too small to be of use. Eaten raw, boiled, steamed, cold or hot. Cooking Tips: When boiling the broccoli add mustard seeds in the water in order to achieve a more spicy flavor. If it began blooming, add sugar in the boiling water. If we have put too much salt then dip it in warm water for 10 minutes and rinse carefully so that it wont come apart. To avoid the smell in the house when boiling the broccoli, place a slice of bread in the pot or a red pepper cut in half.

Tiny bunches of tightly closed green buds growing from a thick edible stalk.

an herbal extract that typically contains 0.04% sulforaphane as active components; historically used as a phytonutrient and anticarcinogenic.

This vegetable is related to the cabbage, Brussels sprouts, and cauliflower. It is a deep green vegetable that comes in tight clusters of tiny buds that sit on stout edible stems.

Similar to cauliflower, dark green in colour. The word brocco means sprout.

Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Broccoli possesses abundant fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk.