A fresh guide to Australian broccoli
Broccoli is the stem, leaves and flowers of the broccoli plant. Broccoli has a thick green stalk with a large ‘head’ made up of several groups of small, green, unopened flower buds. Broccoli tastes mild and sometimes peppery.
Where is Australian broccoli grown?
Broccoli is grown in fertile soil all across Australia. To see when this variety is in peak season and Australian sourced, view our seasonal fruit and veg calendar.
How to pick
Look for broccoli that is bright or dark green in colour, has a tight head and a firm stalk.
How to store
Store broccoli loose in the crisper drawer of your fridge for up to one week.
How to use
Wash, cut into florets, then roast, grill or steam.
Know your broccoli
In season: All year
Broccoli has a wonderful, slightly bitter flavour that makes it the perfect addition to many dishes.
Fun facts
- Broccoli is part of the brassica family, along with kale, Brussels sprouts and cauliflower.
- Broccoli contains vitamin C to help support immune function, fibre for a healthy gut and potassium to assist muscle function*. It is also a source of folate.
*When eaten as part of a healthy and balanced diet.
Food saver tips
- Blanch florets, then freeze in an airtight container for up to three months. Use in soups, curries, stews and bakes.
- Chop broccoli stalks, then freeze in an airtight container for up to three months. Use when making vegetable stock.