broccoli

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broccoli

(brŏk`əlē) [Ital.,=sprouts], variety of cabbagecabbage,
leafy garden vegetable of many widely dissimilar varieties, all probably descended from the wild, or sea, cabbage (Brassica oleracea) of the family Cruciferae (mustard family), found on the coasts of Europe.
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 grown for the edible immature flower panicles. It is the same variety (Brassica oleracea botrytis) as the cauliflower and is similarly cultivated. Although known to the Romans, it became generally popular in the United States only in the 20th cent. Broccoli is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Capparales, family Cruciferae.
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broccoli
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broccoli

broccoli

Helps prevent cancer, protects heart and circulatory system, builds strong bones, high vitamin A and C, calcium. What we normally call “broccoli”, is actually the top portion with unopened flower buds. If we let them grow, they open into small yellow flowers that have a mild spicy broccoli flavor and are delicious in salads. One way to identify a plant from the mustard family (all of which are edible) is the flowers have 4 petals with 6 stamens–4 tall and 2 short.

broccoli

[′brak·ə·lē]
(botany)
Brassica oleracea var. italica. A biennial crucifer of the order Capparales which is grown for its edible stalks and buds.

broccoli

1. a cultivated variety of cabbage, Brassica oleracea italica, having branched greenish flower heads
2. the flower head of this plant, eaten as a vegetable before the buds have opened
3. a variety of this plant that does not form a head, whose stalks are eaten as a vegetable