A member of the brassica family, broccoli likely originated from a wild species of kale or cauliflower, and was originally cultivated by the Romans. Broccoli hit major popularity in America in the 1930s. In Illinois, broccoli is typically grown in the spring and fall.
Broccoli will last about a week when stored in the refrigerator wrapped in a damp towel. Broccoli can also be frozen, after steaming for 6 minutes and immediately placing in cold water, then drained and patted dry.
Cabbage worms can be prevalent on organically grown broccoli, and soaking the head in cold salted water will shake them loose and clean the broccoli. Cut off leaves and stem. Chop florets from the stem, and chop the stem into rounds. Broccoli is delicious raw in pasta salads or with a dip. Sauteed or steamed, it can be used in pastas, stir fry, soups, and as a side-dish.