Broccoli is cauliflower’s green cousin, as it’s also part of the brassica family. Calabrese, or green, broccoli is the most common type of broccoli and the one that most of us will be used to. It’s milder and a little less hardy than other brassicas but is a flexible and tasty addition to lots of different meals.
Keep broccoli in the fridge and it will last for around a week. It can go yellow quite quickly if left out though.
Rinse well, before chopping up into chunks. Keep as much of the stalks as possible, chopping off only the hard end part. Broccoli is most often boiled, steamed, or added to a stir-fry, but is delicious roasted.
Broccoli is high in fibre and contains lots of Vitamin C, Vitamin A, Vitamin B6, and potassium.