Did you know that broccoli originated from Southern Italy? Its history dates back over 2,000 years to the Roman Empire, and it evolved from wild cabbage. As a very commonly used vegetable in both Chinese and Western cuisine, broccoli is a delicious vegetable with its attractive florets and crunchy stalk. As a highly celebrated vegetable in the nutrition department, there is no denying that you should “eat your greens” as your mother told you, and it’s highly likely that through the centuries, they were talking about broccoli! When it comes to selecting your broccoli, make sure you pick one with firm green stems and leaves without any yellowing or discoloration on the florets. Broccoli is tasty enough to eat steamed with no seasoning. Try it raw with a dip, or wash it, cut it into individual equal-sized florets, cook it and serve it with a delicious vinaigrett, covered in béchamelm Mornay or hollandaise sauce, or gratinéed. It goes great in stews, soups and stir-fries or even ommelettes, soufflés, quiches and pasta dishes. But one word of warning, like most vegetables, over-cooking broccoli into a soft mush makes it unpleasant, so it’s best to cook it al dente so there’s still a crunch.