Type: Of the cabbage (brassica) family, closely related to the cauliflower.

Vitamin and mineral content: An excellent source of vitamins A, C, K, B1, B2, B3, B5, B6, as well as minerals, including folate, manganese, potassium, omega 3 fatty acids, iron, calcium.

Reputedly good for: Broccoli frequently makes it to the 'superfoods' lists of nutritionalists and health experts, as, like many brassicas, it's health benefits are many and marked. Said to help in the prevention and management of several cancers, work as a detoxifier, help with sun-damaged skin, boost your immune system, as well as being one of the best sources of calcium (good for your bones), it does sound pretty super.

Availability: Broccoli is in season from the end of summer to mid winter. Purple sprouting broccoli is available from January to April.

Storage: Best kept in the fridge in an open bag, as dry as possible. Choose broccoli that has an even colour. Yellowing is a sign that it's past its best.

Preparation: Steam, stir-fry or boil in a small amount of water. The tasty leaves are edible and so do not need to be removed.

Origins: Unsubstantiated reports put broccoli at the heart of the Roman Empire, although verifiable reports don't start until the mid 16th century. Although grown in the UK since the 1700s, it wasn't until the early 20th century that mass produced broccoli finally made its mark on world cuisine, after two enterprising Italian immigrants set up business in California. Purple sprouting broccoli is the new kid on the block, only rising to prominence in the last 30 years.