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Everyone knows broccoli is good for you, so that fact alone makes some people recoil from it right off the bat. Like all of its extended family members in the cabbage clan, overcooking it causes chemical changes that release sulphurous compounds and make it taste bad. Its no wonder that a child who has tasted badly cooked broccoli would never go near it again. It should be cooked in intense heat for a short time to deliver its best qualities.  

Even Former US President George Bush Sn. famously declared in 1990, "I do not like broccoli! I haven't liked it since I was a little kid and my mother made me eat it. And I'm president of the United States, and I'm not going to eat any more Broccoli!"

Yet, for those who love it, Broccoli is life. Let us show you what it can do. 

High in just about everything, Broccoli is a superfood that no amount of bad PR can ever take this stupendous vegetable down. Extremely high concentration of multiple phytonutrients with anti-inflammatory and anti-cancer properties, for disease protection and eye health. Broccoli contains:

- Quercetin, which is anti-viral, anti-microbial, anti-inflammatory and anti-allergic

- Folate, for cell vitality

- Vitamin K, for brain health

- B-complex vitamins, for converting food into fuel and giving us energy


Growing Season: Sprouting broccoli is grown in late winter / early Spring

Varieties: Ordinary broccoli is a perfect staple and, once all its florets are used up, you still have its thick stem, one of its best attributes. There are plenty of other sprouting broccoli varieties such as purple and white colours. 

Storage: Storage in a loose or sealed plastic bag in the fridge crisper drawer. A perfect broccoli should be rigid and not floppy. Pre-cut florets are OK, but will spoil faster. 

Prep: Rinse the head thoroughly, letting water flow underneath and through the florets. For a large broccoli head, use a small knife to cut away individual florets with about 2cm stems attached. Any leaves attached are good to eat too. Don't forget the stem, which will deliver several more delicious edible pieces from its tender core, its one of the sweetest parts of the vegetable.  Think of broccoli as a tree, and treat the stem as the trunk. Carefully pare away the outer "bark" of the trunk to reveal the pale, sweet flesh underneath.