Broccoli is a close cousin of cauliflower and cabbage.
Broccoli is a commonly eaten, cool-weather vegetable. Related closely to cauliflower, cabbage and Brussels sprouts, broccoli is usually green, although there are variants which are purple or white in color (more commonly found in gardens and markets in Europe). In the United States, most broccoli is of the sprouting variety, which grows a tree-like, stalk of flowering heads, green buds, tight formations of leaves and small, sprout-like clusters. The stalk, head, buds and clusters are all edible.
Instructions
1. Look for a plant that has large, dense green supported by a thick peduncle, or stem, of the same -- or slightly lighter -- shade of green.
2. Examine the flower heads for leaves. The leaves should be oblong in shape, erect and slightly waxy in texture. They can form a rosette shape around the bushy flower heads.
3. Inspect seeds taken from the plant. Broccoli seeds are brown and small (usually 2 mm to 4 mm in diameter).
Tags: flower heads,