Three to five minutes after being picked, broccoli swims in a liquid ice treatment that lowers its temperature to 35°F. After it is cooled down, it is packaged right in the field and put on trucks that take it directly to the supermarket or other destinations. These little trees are great sources of both vitamins C and A and fiber. Did you know that when you eat these trees, you're actually eating flower buds? If the broccoli was allowed to stay in the field longer, those tiny green "leaves" you see on the "trunk" would turn into tiny yellow flowers.
This Broccoli recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
