Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk).

TIPS

Selection

• Broccoli bunches should have fresh-looking, light green stalks that are approximately 5 inches in length and of consistent thickness. The heads should be tight with rounded crowns and compact bud clusters that are purple-green. Crowns (or crown cut) represent the best of the broccoli tops, trimmed just under the broccoli head. Crown pieces should be uniform in color and can be of varying sizes.

Storage

• Store unwashed broccoli in the crisper or produce drawer of the refrigerator, up to five days. Store away from ethylene-producing fruits to avoid discoloration, spotting or decay. Wash right before eating.

Preparation

• Broccoli can be eaten raw or cooked.
• Before cooking, cut florets into similar sizes to ensure uniform cooking.
• Chop and add to stir-fry, pasta sauce or steam and serve with cheese sauce.

Safe Produce Handling Suggestions

Always wash all fresh produce with cool running water immediately prior to eating or preparing. Tanimura & Antle produce is harvested at the peak of freshness directly from the field.

1. Wash hands with hot soapy water before and after handling fresh produce.
2. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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