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日本語のブログ
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In a recent National Geographic Magazine survey, Broccoli was at the very top when considering nutrients beneficient to humans in our everyday food!
Vegans, Vegetarians and Omnivores, rejoice! Doctors, start moaning!
A cousin of cabbages and cauliflowers, the flowers are the mainly consumed part, but people forget that the stems are great, too (explained later)!
FACTS:
-Season: November to January and March to April in the Northern Hemisphere.
-Main elements:
Carotene, Vitamin C and Vitamin E in very large amounts. Together they combine as an elixir to fight ageing and stress.
Potassium
Iron, which helps increase red blood cells and control cholesterol.
Calcium
Fibers, which help digestion.
Sulforafan which helps fight poisonous intruders.
VARIETIES:
Italian red broccoli
Broccoli Romanesｃo, a favourite of mine!
In Japan, a violet variety (bottom) is becoming popular, making for some great combinations with white and yellow cauliflower,
and other dishes!
TIPS:
-As I said above, the stem is not only edible, it is succulent, with a taste between avocadoes and asparaguses! Peel the skin, cut it in any shape you wish and boil it for a while in slightly salted water. let cool and use for salads, stews and gratins!
-Choose specimens with big and dense buds, shiny and fat stems. Check whether the cut at the stem looks fresh!
-After boiling in slightly salted water, plunge into cold water immediately. The colour will not change!
-Preservation: Wrap in wet paper towel, seal it inside a polyester rigid box and keep inside refrigerator’s chilled compartment away from light.
As it will change in contact with natural light, better to cut it, boil it, cool it, seal it inside vinyl pouches and freeze if you have too much of it!
SHIZUOKA GOURMET 
Interesting about the purple broccoli. Are you sure about the season though? I just got 4 heads of broccoli in my CSA share and it is June.
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Dear Lisa!
Greetings!
The seasons are Japanese, but one can get broccoli all year round these days thanks to technology and imports!
Best regards,
Robert-Gilles
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Great Suggestion!
Thank you so much!
R-G.
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I love broccoli and their stems! My favorite way – cook lots of minced garlic in sesame oil, just as the garlic is starting to brown toss in just barely steamed broccoli and stems. Toss together and sprinkle some toasted sesame seeds on top and serve warm!
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Thanks for stopping by my blog. Happy cooking this year!
And yum! I adore broccoli and plan to buy more of it fresh. I’ve always found the stems particularly tasty.
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Dear Editor Jones!
Freetings!
Thank you so much for your kind comments!
Yes, broccoli stems are a hidden pleasure!
Cheers,
Robert-Gilles
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I love brocolli stems! Normally start them steming before the heads and have to peel them.
Great tips!
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Dear jshively!
Greetings!
Thank you so much for your kind comments!
More veg coming in the future!
Cheers,
Robert-Gilles
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Hi,
Thanx for the useful info about broccoli, its been ages since ive seen another person write about facts of the vegetable.Ciao
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Dear Kamakshi!
Greetings!
You are most welcome!
I’m nota vegetarian, but I thought this kind of information could come in useful!
Plenty more to come!
Cheers,
Robert-Gilles
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