Broccoli is native to the Mediterranean and East Asia; most of the broccoli in the United States is produced in California. The broccoli we eat is the immature flowering head and flower stalk of the broccoli plant.
Related: cabbage, brussel sprouts, cauliflower
Harvest season in the LV: mid-June through mid-July and September–November
Growing conditions: cool weather, full sun, water, and rich soil
Pollination: will grow by themselves when planted from seed
Cooking/Preparation required: can be steamed, sautéed, roasted, added to salads, added to omelettes.
Fertilizers or pesticides: With good growing conditions, no fertilizers or pesticides are needed. Broccoli is on neither the “dirty dozen plus” list (veggies to avoid because of their pesticide load) or the desirable clean fifteen list.
Health considerations: High in vitamin C and vitamin A as well as fiber, low in calories, fights cancer and heart disease, helps prevent diabetes
Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results.
‘Dirty Dozen’ or ‘Clean Fifteen’ lists do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.