Broccoli is a cultivar group of the cabbage family Brassicaceae, but amazingly is the same species as several other seemingly unrelated plants. Brassica oleracea also includes kale, collard greens, brussels sprouts, cabbage, kohlrabi and others, indicating that the species has undergone extensive cultivation from its wild form. The native variant is indigenous to limestone sea cliffs of Southern Europe, and is known to have first been cultivated about 2,000 years ago by the Roman Empire.

Eudicots; Rosids; Brassicales; Brassicaceae; Brassica oleracea

The part of the plant that we eat is the mass of flower buds that forms on the "head" (think cabbage). It may be boiled, steamed, or eaten raw, though boiling is discouraged to prevent loss of nutrients. It's high in vitamins A, C, and K, as well as dietary fiber. The vegetable also has several anti-viral, anti-bacterial, and anti-cancer properties as well. Being a cruciferous vegetable, the plant is potentially goitrogenic (can induce goiter formation), and should be thoroughly cooked before being eaten by people with thyroid problems or iodine deficiencies. Individuals sensitive to PTC (see cilantro entry) may find the flavor of Brassica members distasteful, but broccoli is one of my favorite vegetables. An excellent snack: