Broccoli is a vegetable of great interest both from a nutritional point of view and for its taste.
Their cultivation is quite simple and can give great satisfaction to everyone.
The name "cauliflower" indicates those types of cabbage grown not for their leaves, but for their inflorescences. Broccoli is therefore a flower ready to open and one of the most cultivated cabbages in Italy especially in the center and in the south. The scientific name is Brassica oleracea.
Brassica oleracea is a biennial plant, cultivated for its inflorescence which is the edible part. It can be yellowish or greenish in color, sometimes white. Very similar to the cauliflower from which it also differs due to its less regular shape, it reaches 30-40 cm in height and should be planted at a distance of 60-70 cm.
History of broccoli
The consumption of these crucifers has been widespread since ancient times, but until the beginning of the 1900s it was a vegetable consumed almost exclusively in Italy and practically unknown abroad.
Brassica oleracea was spread all over the world by emigrants (especially those directed to the United States). Starting in the 1950s, it also became popular in American kitchens, to then be known also in Europe and consequently return to vogue in the mother country. It is only from the 80s-90s that it is commonly found on the market everywhere and has become a vegetable of common use in all regions.