Broccoli

Broccoli
Brassica oleracea var. italica
Brassicaceae Family

Description of Broccoli

Broccoli is an annual herbaceous plant, a cultivated variety of cabbage, 24–39 in (60–100 cm) tall. The root system is fibrous, penetrating 12–16 in (30–40 cm) deep. The stem is erect, branched, green, sometimes with a purple tint. Leaves are petiolate, lyrate, 8–16 in (20–40 cm) long, with wavy or toothed edges, glaucous green, covered with a waxy coating. Inflorescences are dense heads (large buds), 4–8 in (10–20 cm) in diameter, green or purple, consisting of unopened flower buds. Flowers are small, yellow, rarely open as heads are harvested before blooming. Fruits are pods with seeds, rarely used. Flowering (if heads are not cut) occurs in July–August, fruiting in August–September. The main harvest is the inflorescences, collected from June to October. Propagated by seeds. Cultivars: ‘Tonus’, ‘Fiesta’, ‘Linda’.

 

Distribution and Ecology of Broccoli

Broccoli originates from the Mediterranean, cultivated since ancient times. Today, it is grown in temperate and subtropical regions (Europe, North America, China, India, southern Russia). Prefers loose, fertile soils (pH 6.0–7.0), well-drained, with 6–8 hours of sunlight. Optimal growth temperature is 64–75°F (18–24°C), tolerating light frosts down to 23°F (-5°C). Yield: 2.2–6.6 lb/m² (1–3 kg/m²). Care includes irrigation (2.6–4 gal/m² or 10–15 L/m² every 5–7 days), nitrogen-phosphorus-potassium fertilization (0.71–1.06 oz/m² or 20–30 g/m²), weeding, and protection from cabbage white butterflies and aphids. Propagated by seeds (sown in March–April for seedlings, planted in May–June). Ecologically, it improves soil in crop rotation (3–4 years) but depletes soil in monoculture. Non-invasive.

 

Raw Materials from Broccoli

Raw materials include inflorescences (heads), leaves, stems, and juice. Inflorescences are harvested from June to October at the unopened bud stage, dried at 104–122°F (40–50°C), yielding 10–15%. Leaves and stems are collected in June–August, dried in shade in a 0.8–1.2 in (2–3 cm) layer, yielding 15–20%. Juice is extracted from fresh inflorescences and stems (yield 50–60%). Quality standards: inflorescences green or purple, no yellowing, moisture <12%, organic/mineral impurities <0.5%, total ash <8%; leaves and stems without darkening; juice clear, no sediment. Store inflorescences and leaves in dry containers (1–2 years), juice in refrigerator (2–3 days). Aroma is faint, herbaceous; inflorescence taste is mild, slightly bitter.

 

Chemical Composition of Broccoli

Inflorescences contain water (89–91%), fiber (2–3%), carbohydrates (4–6%, glucose, fructose), proteins (2–3%), vitamins (C up to 90 mg/100 g, K up to 100 µg/100 g, A, B1, B2, B6, E), glucosinolates (sulforaphane, glucoraphanin), flavonoids (kaempferol, quercetin), minerals (potassium 300–350 mg/100 g, calcium, magnesium, iron), and phenolic compounds. Leaves and stems contain glucosinolates, flavonoids, vitamin C (up to 50 mg/100 g), and tannins (1–2%). Juice contains vitamin C, minerals, and glucosinolates. Inflorescence calories: 30–35 kcal/100 g.

 

Uses and Benefits of Broccoli

Broccoli has antioxidant, anti-inflammatory, immunostimulatory, and detoxifying effects due to sulforaphane, glucosinolates, and vitamins. It is used in diets for cardiovascular diseases, cancer risk reduction, diabetes, obesity, and liver conditions. Fiber improves digestion, aids toxin elimination, and normalizes intestinal motility. Vitamins C and K support immunity and bone health. Leaf and stem infusions have anti-inflammatory and mild diuretic effects, used for edema and dermatitis. Broccoli juice is used for detoxification and vascular health. In cosmetics, pulp and juice hydrate skin and reduce inflammation. Consult a healthcare professional before medicinal use.

 

Precautions for Using Broccoli

Consuming >2.2 lb (1 kg) of broccoli daily may cause flatulence or diarrhea due to fiber and glucosinolates. Leaf or stem infusions (>3.4 oz or 100 ml daily) may irritate the stomach lining. Store inflorescences at <12% humidity and 32–41°F (0–5°C) to prevent spoilage. For children under 3, limit infusions to <0.34 oz (10 ml) daily. Individuals with thyroid conditions should limit consumption due to goitrogens (substances that suppress thyroid function). Avoid combining with blood-thinning medications (due to vitamin K) without medical consultation.

 

Contraindications for Using Broccoli

Broccoli is contraindicated for allergies to Brassicaceae, active peptic ulcer disease, pancreatitis, hypothyroidism (due to goitrogens), and children under 1 year. External use of pulp or juice is prohibited for eczema, psoriasis, or open wounds.

 

Medicinal Recipes with Broccoli

1. Juice for detoxification. Drink 3.4 oz (100 ml) of inflorescence juice once daily, 30 minutes before meals, for 7 days.
2. Leaf infusion for edema. Steep 0.53 oz (15 g) leaves in 6.8 oz (200 ml) boiling water for 1 hour, drink 1.7 oz (50 ml) twice daily for 7 days.
3. Pulp for skin. Apply 1.76 oz (50 g) inflorescence pulp to irritated skin for 15 minutes, rinse, use once daily for 5 days.
4. Stem decoction for constipation. Boil 0.71 oz (20 g) stems in 6.8 oz (200 ml) water for 5 minutes, drink 3.4 oz (100 ml) once daily for 5 days.
5. Leaf infusion for dermatitis. Steep 0.53 oz (15 g) leaves in 6.8 oz (200 ml) boiling water for 30 minutes, wipe skin twice daily for 7 days.

 

Cosmetic Uses of Broccoli

Broccoli pulp and juice are used in cosmetics due to their antioxidants, vitamins, and hydrating properties, improving skin condition.

1. Face mask. Mix 1.76 oz (50 g) broccoli pulp with 0.34 oz (10 ml) yogurt, apply to face for 15 minutes, rinse. Use once weekly.
2. Skin toner. Mix 1.7 oz (50 ml) broccoli juice with 1.7 oz (50 ml) water, wipe face once daily for 7 days.
3. Body scrub. Mix 0.71 oz (20 g) dried broccoli stems with 0.34 oz (10 ml) olive oil, massage skin for 5 minutes, rinse. Use once weekly.
4. Hair mask. Mix 1.76 oz (50 g) pulp with 0.34 oz (10 ml) honey, apply to hair roots for 20 minutes, rinse. Use once weekly.

 

Culinary Uses of Broccoli

Broccoli inflorescences and stems are boiled, fried, baked, or added to salads, soups, and casseroles. Blanching (1–2 minutes in boiling water) is recommended to preserve color and texture. Cultivars: ‘Tonus’ (for salads), ‘Fiesta’ (for baking). Store inflorescences at 32–41°F (0–5°C) for up to 2 weeks.

1. Broccoli salad. Boil 7 oz (200 g) broccoli for 2 minutes, mix with 1.76 oz (50 g) tomatoes, 1.76 oz (50 g) cucumbers, 0.34 oz (10 ml) olive oil, and salt.
2. Broccoli casserole. Mix 10.6 oz (300 g) broccoli with 2 eggs, 3.4 oz (100 ml) milk, and 1.76 oz (50 g) cheese, bake at 356°F (180°C) for 25 minutes.
3. Broccoli puree soup. Boil 10.6 oz (300 g) broccoli with 3.5 oz (100 g) potatoes in 16.9 oz (500 ml) water for 15 minutes, blend, add 1.7 oz (50 ml) cream.
4. Fried broccoli. Fry 7 oz (200 g) broccoli in 0.34 oz (10 ml) oil with garlic for 5 minutes, serve with soy sauce.

 

Other Uses of Broccoli

Broccoli is an ornamental plant for gardens. Used in the food industry (frozen, canned). Leaves and stems are suitable for animal feed. The plant attracts pollinating insects.