Broccoli is a member of the Brassica genus, which includes Brussels sprouts and cabbage. The vegetable is widely used in restaurants and households as a side dish. It is easy to prepare and to serve steamed or boiled. It is also versatile and can be used as an ingredient in many recipes.
Broccoli is a result of careful breeding of cultivated leafy cole crops in the Northern Mediterranean around the 6th century BC. It was first introduced to the U.S by Italian immigrants, but did not become widely known here until the 1920s.
Broccoli cartons are injected with liquid ice, which serves to both take out the field heat and to maintain proper moisture on the product for best quality and shelf life.