Broccoli, a cruciferous vegetable, is closely related to cauliflower. The tiny green florets are the plants flowers that have yet to open.
We recommend eating both the florets and the stalk of the broccoli plant. To prepare, chop off the florets and peel the thick skin from the stalk with a paring knife or a vegetable peeler, then chop. Both parts of the plant can be eaten raw, steamed, or stir-fried. Broccoli is best when cooked to just tender crisp, five minutes in a steamer will do.
For raw salads or vegetable platters, consider blanching broccoli in boiling water for about two minutes and then chilling in an ice bath; this makes it easier to digest.
You can also roast broccoli. Chop it into pieces, toss with olive oil, lemon juice, garlic, salt, and pepper, and then spread on a baking sheet. Roast at 425° for about 15 minutes.
Store your broccoli in the fridge unwashed in the crisper in a plastic perforated bag, as it still needs some space to breath. It will keep for up for 3-5 days if not longer. If the broccoli has turned brown or yellow flowers start to appear its time to toss it into the compost.