Purple sprouting broccoli was first grown as a crop by the Romans. We have been eating Broccoli in the UK for a couple of centuries, but it’s only really since the nineties that the purple sprouting variety has been popular.
When in season, this is a popular vegetable amongst our chef users who come up with lots of creative ways to use it. Purple sprouting broccoli works well with most fish and meat dishes and adds texture and colour.
Purple sprouting broccoli contains the phytochemical sulphoraphane (thought to help prevent cancer) and may provide resistance against heart disease, osteoporosis and diabetes. It is packed with vitamin C and is a good source of caretenoids, iron, folic acid, calcium, fibre and vitamin A.
Seabass on a bed of purple sprouting broccoli with salsa verde
