This month we are featuring the super powers of a veggie that is commonly used in our menu! Broccoli is beginning to make a seasonal appearance in markets nationwide as we spring into warmer weather. It’s one of our favorite superfood because:
- It has a large concentration of antioxidants
- It has anti-inflammatory properties that also help to fight cancer!
- It's a great source of fiber
- Just one cup of cooked broccoli contains 134% of the daily recommended intake of vitamin C. That’s as much as an orange!
But, where did this super veggie come from and when did we begin to eat it? We know that Thomas Jefferson, an avid gardener, planted the vegetable in his garden in Monticello. Broccoli was then considered an exotic vegetable in America and seeds were obtained by trading in tomato seeds with Europeans. However, before broccoli jumped its way across the pond it was originally eaten in Italy as early as 2,000 years ago and known as as “Italian asparagus”. It is related to kale, cauliflower, and cabbage.
Broccoli is healthiest when picked fresh and eaten raw! To pick delicious broccoli, select fresh, bright-green heads which have compact clusters of tightly closed florets and avoid any with yellowing florets and thick, woody stems. To eat, simply break the broccoli head into small bite size florets and enjoy with a variety of dips and dressings or in the ultimate WT favorite: a classic broccoli and cheddar cheese soup!