Broccoli belongs to the cabbage family and consists of tiny, tightly clustered flower buds on thick, fleshy stalks. It comes in green and purple varieties. The stalks, which are delicately flavoured and tender once the tough skin has been peeled away, can be used in the same way as the flower heads. Broccoli is available all year, but it's peak season is midwinter into spring. It can be steamed, boiled or fried and takes well to Asian flavours as to Western sauces. To Store: Enclose in a paper bag then a plastic one, in the fridge and use within 4-5 days.
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