NATURE’S MEDICINE CABINET

Purple sprouting broccoli At this time of year, there’s often not much more than a few brassicas growing in the veg patch. The good news is that purple-sprouting broccoli, along with its cruciferous cousins cabbage, kale and mustard, comes super-charged with powerful plant chemicals. Studies have found that regularly eating broccoli lowers the risk of heart disease. It is also a good source of vitamin K, which can help improve bone health. Its bitter taste comes from the compound sulforaphane, and scientists are investigating how this may slow or delay the formation of certain cancer cells. To get the most of its nutrients, eat broccoli raw or very lightly steamed.