Broccoli belongs to Italica group of Brassica oleracea. The noun derives from the Italian plural of broccolo, from Latin broccum, meaning protruding tooth, later evolved into bud or sprout. It has a large, usually green, flower head sprouting from a thick, also edible, stalk.
Since ancient Romans, Broccoli has always been considered as really valuable food. Then, during the late Middle Ages, they also found out its high content of vitamin C, as they felt much better during long sea crossing, while eating Broccoli. That’s how it bacame, together with cabbage, a staple ship food.
In cooking, you can use Broccoli to make both first and second courses. For example, risottos or lasagnas, but also Broccoli au gratin.
Fun fact: Broccoli contains powerful nutrients and antioxidants that may have anti-viral, anti-bacterial and even anti-cancer activity. It is also rich in vitamin C and dietary fiber. Steaming, microwaving and stir frying are the best cooking methods, not to loss the nutrients.