I can still hear my mother telling me to eat my vegetables, much in the same way that I tell my teenage son today. But what she really should have said was don’t forget to eat your Brassica oleracea var. botrytis, because it’s really, really nutritious. Or, in other words: Eat your broccoli because it’s good and good for you.

It’s interesting how a person’s tastes change from childhood to adulthood, what they like and don’t like. When I was a kid, eating vegetables held the same appeal as doing homework. As a teenager I thought eating the soggy leaf of iceberg lettuce on my hamburger was enough, and the same was true for the few celery and carrot sticks alongside chicken wings.

Adulthood brought a more discerning view of vegetables. Their healthful properties go without saying, and as a professional cook I also enjoy their versatility. Over the years I have grown to love vegetables, and have flirted with vegetarianism on more than one occasion. The vegetable that I am particularly fond of is broccoli. Apparently I’m not alone. The average American eats 900 percent more broccoli today than they did two decades ago, which translates to an average consumption of 4.5 pounds per person annually (opposed to a measly eight ounces 20 years ago). This, of course, is a good thing because broccoli is one of the most healthful and nutritious vegetables available.

Everyone knows that vegetables are good for you, but broccoli is at the top of the list. It is extremely rich in vitamins, high in fiber, and low in fat and calories (3.5 ounces of broccoli contains only 28 calories). Vegetables that are dark in color are loaded with vitamins, and the dark green color in broccoli translates to vitamin A and vitamin C. In fact, one serving of broccoli will supply you with 200 percent of your daily requirement of vitamin C. What’s more, the calcium level of broccoli is said to rival that of milk.

The most incredible thing about broccoli, I think, is that research has indicated that it may actually be anti-carcinogenic. Broccoli is a cruciferous vegetable; in other words, it’s a member of the cabbage family, which also includes cabbage (of course), brussels sprouts, cauliflower, chard, kale, rutabagas, turnips, etc. All of these vegetables are high in phytochemicals, which are natural substances found in plants (the word “phyto” is a Greek word for plant). What’s important about phytochemicals is that they appear to offer the body protection against certain types of cancers, and they’re also beneficial in prevention of heart disease.

What else is interesting is that while broccoli may have been in existence for a really long time—supposedly since pre-Christian times—it is a relative newcomer to our country. It was first introduced in England, via the Mediterranean region, and later America, where it was sometimes called “little asparagus” because of its shoot-like appearance. Some say that the first broccoli grown in our country was in the backyards of Italian Immigrants. I’m sure there are plenty of backyard gardens around Connecticut Street that have seen their share of broccoli. The word broccoli is originally derived from the Latin, brachium, loosely meaning arm or branch, and more directly from the Italian, brocco, which bears the same meaning.

Whatever the case, it didn’t take long for the vegetable to go mainstream. Today America is one of the largest producers of broccoli in the world.

Because of its year-round prevalence it may seem that broccoli doesn’t have an actual growing season, but like all vegetables it does. Broccoli’s peak season is through the winter months, specifically October to March. When purchasing broccoli, look for heads with tight and compact clusters that are dark green, sometimes with a hint of purple. Avoid those that are yellowed and are open and dry.