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An Italian with tradition
Broccoli comes from Italy – its name derives from the Italian broccolo for “cabbage sprout”. The Romans already cultivated it. Today it is prized worldwide as a particularly nutrient-rich vegetable.
Harvest again and again
After cutting the central main head, broccoli forms numerous smaller side shoots – so you can keep harvesting for weeks. Briefly cooked, it stays crisp and keeps its rich green colour.