To be honest, I didn’t like broccoli for a long, long time. When I first went shopping as an adult, I was surprised to find the veggie green and crisp in its original form. They seemed alien – these green stalks that resembled trees as seen from an airplane. This form of broccoli, sprayed intermittently and stacked appealingly in the produce isle, was entirely unlike the veggie simmered limp and decidedly brown by my mother. (Sorry mom. But, you do have other skills other than cooking broccoli.)
Still, despite the fresh green that the broccoli offered from our local greenhouse even midwinter, I did not trust a vegetable that could turn out so horribly once applied to a pan. It wasn’t until my son, 18 months at the time and looking to use his newly sprouted molars on something other than the base of my thumb, happily ate a whole hor’s d’ouvre tray of fresh broccoli at an art gallery opening. I didn’t stop him as I figured the patrons and owners wouldn’t notice as long as he was quietly munching away. I bought my very first stalk as an adult after that. I was 36 years old.
Broccoli, In addition to its great crunch and fabulous looks, it has high amounts of potassium which is good for your nervous system, your brain, and your muscles. It contains vitamin C which is a natural antihistamine that can help you breathe clearly while fighting a common cold. It also contains elements that repair skin damage, aid your immune system, and maintain bone health. It even contains some vitamin A which our bodies use to form a light absorbing molecule necessary for low-light and color vision. And, as you crunch through your florets, remember that it also contains calcium and magnesium which regulate blood pressure.