Broccoli is one of those vegetables where people will choose sides. You either love broccoli or hate it. Ask any child which side they pick. You will most likely get a yes to it cooked but a no to its raw version.
The answer could be that raw broccoli has a bit of bite to it. The buds could also be a texture issue. I love it raw in salads and slaws where a touch of sweetness or tangy dressing can tame it.
This cole crop vegetable is part of the cabbage family along with cauliflower and Brussels sprouts. These vegetables grow best in cool weather. You can grow a spring and fall crop.

Extend the season by harvesting the center stalk and side shoots will appear. Harvest before the green buds open into pretty but not-so-tasty flowers.
Broccoli is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Pantothenic Acid, Calcium, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Vitamin B6, Folate, Potassium and Manganese.
All good reasons to develop a taste for broccoli!

Here are a few recipes to get you started.

Lightened Up Broccoli Salad
Broccoli Pesto
Slow-cooker Chicken and Broccoli
Ham Broccoli Cheddar Pesto Crepes
Broccoli, Cauliflower, Smoked Turkey and Orzo Salad



And more broccoli recipe video tutorials at Learn to Cook Video Tutorial Series


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