Broccoli


Broccoli has been around for more than 2000 years. During the 16th century, the plant was grown in Italy and France. It began to be commercially grown in the United States in the 1920s. The word "broccoli" derives from the Italian 'Brocco' meaning arm branch. Broccoli is related to cabbage, cauliflower and Brussels sprouts.

Click here for some great Broccoli recipes

 Availability Chart

When we are peaking in AZ we are low in CA

P =Peak M =Medium L =Low
  Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
AZ P P M               L P
CA     P P P P P P P P P M/L

Care and Handling

Availability - Green Giant® Fresh Broccoli is available year round.

Selection - Good quality broccoli should have fresh-looking, light green stalks of consistent thickness. Bud clusters should be compact and dark green with some purple tinge.

Storage - Wrap unwashed broccoli in plastic wrap or place into a plastic bag and store in the vegetable drawer or crisper section of your refrigerator until ready to use. It will keep a few days, but is best used right away. Wrapped broccoli can go right into the refrigerator.

Preparation - For bunched broccoli, cut off woody stem ends about an inch from the bottom, crowns may be used as is. Wash spears before using.

Cooking - Cook one pound of spears or florettes, covered, in small amount of boiling salted water for about 6 - 8 minutes or until tender-crisp. When preparing in the microwave, place prepared broccoli in a microwave-safe casserole pan. Add about a half inch of water; cover, and microcook at HIGH (100%) for 4 - 6 minutes. Give dish a quarter-turn halfway through cooking time. Let stand 5 minutes. To steam, place broccoli in steamer for 8-10 minutes, or until tender-crisp.

Freezing - To freeze, begin by washing broccoli and removing woody ends of the stalk and tough leaves. Cut into one inch sections and blanch for 3 - 5 minutes. Submerge vegetable in ice water for same duration of time. Drain, and place in freezer containers.