Country Living (UK)



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.

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