broccoli

[ brok-uh-lee, brok-lee ]

/ ˈbrɒk ə li, ˈbrɒk li /

a form of a cultivated cruciferous plant, Brassica oleracea botrytis, whose leafy stalks and clusters of usually green buds are eaten as a vegetable.

Compare cauliflower.

Origin of broccoli

1690–1700; < Italian, plural of broccolo, equivalent to brocc(o) sprout (< Late Latin; see broach) + -olo diminutive suffix

Broccolis sometimes acquire a bitter taste, the cause of which is not known.

The Cauliflower |A. A. Crozier
These, and other considerations, make it seem doubtful that our broccolis have originated from our cauliflowers.

The Cauliflower |A. A. Crozier
They are fully exposed, and not protected by the leaves as most other broccolis are.

The Field and Garden Vegetables of America |Fearing Burr
London believed that the broccolis, which Miller says first came to England from Italy in 1719, were derived from the cauliflower.

The Cauliflower |A. A. Crozier

When broccolis came to England from Italy, they were at first known under the names "sprout-cauliflower," or "Italian asparagus."

The Cauliflower |A. A. Crozier

broccoli

/ (ˈbrɒkəlɪ) /

a cultivated variety of cabbage, Brassica oleracea italica, having branched greenish flower heads

the flower head of this plant, eaten as a vegetable before the buds have opened

a variety of this plant that does not form a head, whose stalks are eaten as a vegetable

C17: from Italian, plural of broccolo a little sprout, from brocco sprout, spike; see brocade