Broccoli comes from wild mustard, which flowers in order to reproduce.
In fact, many vegetables come from just that single plant - we’ve cultivated it in so many ways for so many years, we’ve got some very distinct varieties:
Raw, it’s a little spicy, similar to radishes. Boiled, it’s very sweet. It can take the place of carrots and turnips in soups.
The simplest preparation that’ll give you an idea of how the ingredients tastes on its own: cut into thin slices and boil in water with a bit of salt and msg (I personally like to use chicken stock).
The outer layer is very tough and fibrous, so make sure to get rid of that first. Depending on the quality of the bulb, you might also end up with one that’s fibrous throughout. Those are not pleasant to eat, and if you happen to get one of those, I assure you that it’s not a typical experience.
Broccoli comes from wild mustard, which flowers in order to reproduce.
In fact, many vegetables come from just that single plant - we’ve cultivated it in so many ways for so many years, we’ve got some very distinct varieties:
Seriously?? Wow, a friend had been talking my ear off with brassicacea fact and failed to mention this? Thanks for sharing!
Relevant xkcd
B. oleracea gets all the fame.
B. rapa never gets the respect it should.
https://en.m.wikipedia.org/wiki/Brassica_rapa
Bok Choi
Bomdong
Choy sum
Komatsuna
Mizuna
Napa Cabbage
Rapini
Tatsoi
Turnip
Yellow Sarson
Oil seed Mustard
I once had someone accuse me of being bourgeoisie for eating Brussels sprouts.
I’ve found that anyone who uses bourgeoisie unironically can and should be ignored
So what is kohlrabi? Is it good? How do you eat/cook it?
Raw, it’s a little spicy, similar to radishes. Boiled, it’s very sweet. It can take the place of carrots and turnips in soups.
The simplest preparation that’ll give you an idea of how the ingredients tastes on its own: cut into thin slices and boil in water with a bit of salt and msg (I personally like to use chicken stock).
The outer layer is very tough and fibrous, so make sure to get rid of that first. Depending on the quality of the bulb, you might also end up with one that’s fibrous throughout. Those are not pleasant to eat, and if you happen to get one of those, I assure you that it’s not a typical experience.