Description
Like the artichoke, broccoli is essentially a large edible flower. The stalks and flower florets are eaten both raw and cooked and have a flavor reminiscent of cabbage, though broccoli is also related to kale, cauliflower, and Brussels sprouts. No matter which variety you get, broccoli is rich in calcium and has anti-oxidant properties which help prevent some forms of cancer. The same sulfur that can cause gas from over-cooked broccoli also has beneficial antiviral and antibiotic properties.
