Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Produce
Broccoli
Mildly bitter and earthy raw, turning sweeter and milder once cooked.
Lens analyzedBroccoli is a green vegetable with a thick edible stalk topped by a cluster of tightly packed flower buds. It's typically steamed, roasted, or stir-fried, and both the florets and the peeled stalk are edible.
Where it comes from
Broccoli was developed from wild cabbage in the Mediterranean region and became especially associated with Italian cooking before spreading widely through North American and global produce sections over the 20th century.
Buying it
Choose broccoli with tightly closed, deep green or slightly purplish buds, avoiding any that are yellowing or have started to flower open. The stalk should feel firm rather than rubbery.
Storing it
Refrigerate broccoli unwashed in a loose bag or wrapped in a damp towel, where it keeps for about a week; it loses crispness the longer it sits.
Keeps about 7 days in the fridge.
In season
Peak season is June–July & September–October, though it's available year-round.
Local broccoli is often strongest in early summer and fall, while shipped supplies keep it common year-round.
Recipes that use broccoli
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