Broccoli
Origin: Broccoli is also part of the Brassica oleracea family that originally comes from Asia Minor.
Plant: In contrast to cauliflower the surface of broccoli consists of clearly differentiated, fully developed and mainly green buds that form a small and loose head. The leaves do not protect the buds; they grow in full light.
Taste: Broccoli does not taste like cabbage. It rather reminds us of asparagus or spinach. The tender leaves are delicious as leafy vegetables.
Maturity: from May to December.
Recommendations: As Broccoli wilts and assumes a yellow colour soon after the harvest and as important nutritional substances get lost, it should not be stored in the fridge for more than 1-2 days. Broccoli is very low-fat and low-calorie (only 28 kcal per 100 g) and is ideal for a balanced and healthy diet. Broccoli is not only tasty, but also very healthy thanks to its high level of potassium and iron, beta-carotene, vitamin C and vitamins of the B group.
The taste of broccoli reminds of green asparagus or Romanesco broccoli. All parts of broccoli can be used: buds, stems and even the leaves. The vitamin and minerals levels of broccoli are higher than the ones of cauliflower. The vitamin C level is particularly high: just 100 g of broccoli cover the daily requirement suggested by the German Nutrition Society (DGE) by 100%. For maintaining taste, colour and nutritional substances and for guaranteeing a healthy culinary pleasure we suggest to steam or cook broccoli in water for just a few minutes.
Brussels sprouts
Origin: As one of the youngest types of cabbage, Brussels sprouts developed only about 100 years ago in the area around Brussels and have since then been called Brussels sprouts.
Plant: The florets have a green-white colour and reach the size of a walnut.
Taste: Brussels sprouts have a fine, sometimes slightly bitter taste.
Maturity: from September to February.
Recommendations: Brussels sprouts are a typical winter vegetable. Frost increases the sugar content and refines the taste. The florets are closed and green. Brussels sprouts contain a high potassium level which is important for water balance, iron which assumes an important role for oxygen transport in the body, vitamin C which strengthens the immune system, vitamin K which is responsible for blood coagulation as well as folic acid. Fresh Brussels sprouts are best for preparation, as they can only be stored for a few days in the fridge. We suggest removing the first 2-3 leaves and part of the stem before cooking in salted water.
