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S A N   M I G U E L   B R O C C O L I
The San Miguel variety of broccoli is large in size and is a favored variety for growers.
Broccoli is a member of the cabbage family and from the same species as cauliflower. It is comprised of a mass of flower heads arranged in a tree-like fashion on branches coming from a thick edible stalk.

H E A L T H   B E N E F I T S
It is a highly nutritious food, with many studies linking it to preventing digestive tract cancers. It has high levels of carotenoids which help promote glowing skin, and iron, Vitamin C and folate which combat anemia and are beneficial for healthy reproductive systems. Broccoli leaf is also edible and contains far more beta carotene than the florets.
H I S T O R Y
Broccoli is a variant of wild cabbage, which originated along the Mediterranean where it was domesticated thousands of years ago. Wild cabbage was bred into varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species today. Italians brought broccoli to the United States in the early 1800’s.
S E L E C T I O N  &  S T O R I N G
Look for selecting heads that are compact and firm, and brightly (or darkly) colored, depending on the variety. Stalks should also be firm and closed. Store in the crisper bin in the refrigerator.
P R E P   T I P S
Broccoli can be boiled, sautéed or steamed and can also be eaten raw. It is popular in raw vegetable hors-d’oeuvre trays. Steaming, stir frying, or microwaving broccoli are best for retaining its nutrients.
R E C I P E S
The Best Broccoli of Your Life • Vegan Broccoli & Cheeze Soup • Vegan Cream of Broccoli Soup • Roasted Garlic Lemon Broccoli • Parmesan-Roasted Broccoli • Broccoli Sautéed in Wine and Garlic • Lee Wan Ching’s Chinese Broccoli with Ginger Sauce • Lemon Fettuccine with Broccoli and Pancetta “Croutons” • Watercress and Broccoli Salad with Dried Cranberries
A D D I T I O N A L   I N F O
Broccoli on Wikipedia • Broccoli Nutrition Info

S A N   M I G U E L   B R O C C O L I

The San Miguel variety of broccoli is large in size and is a favored variety for growers.

Broccoli is a member of the cabbage family and from the same species as cauliflower. It is comprised of a mass of flower heads arranged in a tree-like fashion on branches coming from a thick edible stalk.

H E A L T H   B E N E F I T S

It is a highly nutritious food, with many studies linking it to preventing digestive tract cancers. It has high levels of carotenoids which help promote glowing skin, and iron, Vitamin C and folate which combat anemia and are beneficial for healthy reproductive systems. Broccoli leaf is also edible and contains far more beta carotene than the florets.

H I S T O R Y

Broccoli is a variant of wild cabbage, which originated along the Mediterranean where it was domesticated thousands of years ago. Wild cabbage was bred into varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species today. Italians brought broccoli to the United States in the early 1800’s.

S E L E C T I O N  &  S T O R I N G

Look for selecting heads that are compact and firm, and brightly (or darkly) colored, depending on the variety. Stalks should also be firm and closed. Store in the crisper bin in the refrigerator.

P R E P   T I P S

Broccoli can be boiled, sautéed or steamed and can also be eaten raw. It is popular in raw vegetable hors-d’oeuvre trays. Steaming, stir frying, or microwaving broccoli are best for retaining its nutrients.

R E C I P E S

The Best Broccoli of Your Life • Vegan Broccoli & Cheeze Soup • Vegan Cream of Broccoli Soup • Roasted Garlic Lemon Broccoli • Parmesan-Roasted Broccoli • Broccoli Sautéed in Wine and Garlic • Lee Wan Ching’s Chinese Broccoli with Ginger Sauce • Lemon Fettuccine with Broccoli and Pancetta “Croutons” • Watercress and Broccoli Salad with Dried Cranberries

A D D I T I O N A L   I N F O

Broccoli on Wikipedia • Broccoli Nutrition Info

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