Broccoli

Broccoli is one of the most popular vegetables in Australia, recognised by its tight clusters of green florets sitting atop sturdy, pale stems. It belongs to the brassica family alongside cauliflower, cabbage, and Brussels sprouts, and has a mild, slightly earthy flavour that becomes sweeter when cooked.

Broccoli is remarkably versatile in the kitchen. It can be steamed, blanched, roasted, stir-fried, or eaten raw in salads and with dips. Roasting at high heat brings out a nutty, caramelised character that converts many self-declared broccoli sceptics. The stems are just as edible as the florets — peeled and sliced, they add a pleasant crunch to slaws and stir-fries.

Available year-round in Australian supermarkets and greengrocers, broccoli is grown commercially in most states, with major production in Queensland, Victoria, and Western Australia.

Produced
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Broccoli is grown from seed in fertile, well-drained soil and harvested by cutting the central flower head from the plant before the buds open and flower. The heads are trimmed, cooled rapidly after harvest to preserve freshness, and packed for distribution. From planting to harvest typically takes around 60–90 days depending on the variety and growing conditions.

Nutrition (per 100g)

Energy 32kcal
Protein 4g
Carbs 1.2g
Fat 0.4g
Fibre 3.5g Sugar 1.2g
Mass Distribution

1 RACC is about 85 g — roughly 30 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.5kg
Freshwater ≈130L
Land ≈0.4m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

versatile brassica vegetable

Goes well with
garlic lemon cheddar anchovy chilli
Classic dishes
  • Broccoli cheddar soup
  • Pasta with broccoli
  • Roasted broccoli
  • Broccoli stir-fry

Keeping it

Keep it: in the fridge crisper, unwashed.

Advice from Cubud’s own keeping notes — how to keep it, not a measured number.

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

FSANZ + USDA

How it was calculated

Analysed

Full credits, licences, and methods: the sources page →

Where to next

made fromBroccoli, flower head goes well withgarlic goes well withlemon goes well withcheddar goes well withanchovy goes well withchilli
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