Broccoli is a green vegetable with a thick stalk and many small flower heads that look like tiny trees. It is often steamed, boiled, or stir-fried and is rich in vitamins.
From Italian “broccoli,” plural of “broccolo,” meaning “cabbage sprout” or “little shoot.” It is related to Latin “broccus,” meaning “projecting” or “pointed,” describing the little buds.
When you eat broccoli, you’re actually eating flower buds that never got the chance to bloom. It’s part of the same species as cabbage, kale, and Brussels sprouts—humans sculpted all those different vegetables from one wild plant.
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