Skip to comments.You May Not Like It, But Broccoli Can Beat Cancer
Posted on 12/06/2005 5:40:06 PM PST by blam
click here to read article
Seems unlikely. From investigating why my cabbage failed, I can tell you that kale, cauliflower, cabbage, Brussels sprouts, kohlrabi, and broccoli are all the same species of plant, Brassica oleracea, all descended from the wild cabbage of southern and western Europe. Its closest relatives, also in the genus Brassica, include wild and cultivated mustard plants, B. napus (the rutabaga), and B. rapa (the turnip). Trivia for the day :)
Well, I read that all these vegetables were developed from a wild cabbage plant in England: Cabbage, Broccoli, Cauliflower, Brussel Sprouts and Collards. In fact, this was a correct answer on a question from the game Trivial Pursuit.
England's as good a place as any - makes sense. Anyway, collards too, they're all the same species. And you can crossbreed any or all of them pretty easily, and get some interesting hybrids.
I had a dog once that loved raw broccoli stalks. She would grab one and take it to the couch and chew away.
I still don't want to eat it.
It's better with ketchup.
I can't see how ;~D
"There's a lady I know. If I didn't know her. She'd be the lady I didn't know.
And my lady, she went downtown. She bought some broccoli. She brought it home.
She's chopping broccoli Chopping broccoli. Chopping broccoli. Chopping broccoli.
She's chopping broccoli. She's chopping broccoli. She's chop.. ooh!. She's chopping broccola-ah-ie!"
LOL, I can't hear the word "broccoli" without Dana Carvey immediately coming to mind.
Oh, the 80's. After eating raw broccoli for all that time, I was annoyed to find out that not only was it harder to digest raw, but raw and/or without a little added fat, it was very difficult for our bodies to extract all the nutrients, especially the betacarotene. Thus ending a long 'disagreement' between my sister and I, and 'allowing' me to go back to steaming it and adding a little butter or cheese, or popping it in a salad with dressing.
Yum. I love broccoli.
Wasn't that the birth time of
Broccoli Gorgonzola Fettucini
Italians love broccoli, I prepare it often as a side dish and as a ingredient in our main meal. Broccoli, a member of the cabbage family, and is close relative to the cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means cabbage sprout. Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk).1. Steam broccoli until just tender, then chop. You should have about 21/4 cups.
- 1 bunch broccoli, broken into small flowerets (tough stems removed)
- 4 ounces butter
- 4 large garlic cloves, chopped
- 2 large whole green onions, finely chopped
- 1/2 cup heavy cream
- 1/4 lb Gorgonzola cheese, crumbled, (or blue cheese)
- 1/4 lb parmesan cheese, grated
- 3/4 lb fresh fettuccini
- 1 teaspoon salt
- 3-4 teaspoons fresh ground pepper
2. Melt butter in large skillet.
3. Add garlic, green onion, and broccoli; saute for 3 minutes. Stir in cream, salt, and pepper and cook at a gentle boil till thickened slightly.
4. Toss sauce with hot pasta in a serving bowel.
5. Add Gorgonzola cheese and toss to coat.
6. Add Parmesan and toss again.
7. Serve immediately with extra grated cheese and pepper.
More likely: the family was adopted by one of the broccoli plants.