Inflorescent Vegetables

Inflorescent Vegetables

Inflorescent = inflorescence vegetables are the edible flowering parts of plants. This category includes artichokes, broccoli, cauliflower, and cardoon.


Varieties:

artichoke
artichoke
Artichokes are the unopened flowers and stems of a kind of thistle. You cook them, then peel off and eat the bases of the thick green petals (called leaves). At the center is the heart, the choicest portion of the artichoke, covered by the choke, a hairy pad that should be peeled off and discarded. Their peak season is early summer.
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banana blossom
banana blossom
These are popular in Southeast Asia and India, where they're boiled in water or coconut milk, then eaten like artichokes
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broccoflower
broccoflower
This is a green variety of cauliflower.
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broccoli
broccoli
Broccoli is tasty, good for you, and easy to cook. The florets can be steamed or boiled and served as a side dish, or served raw on a crudité platter, or stir-fried. The stems are good, too, but you should peel them first and cook them a little longer. Select broccoli that's dark green and fresh smelling.
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broccoli Romanesco
broccoli Romanesco
This is similar to broccoli, but its florets resemble pine cones. It's especially good raw.
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broccolini
broccolini
Broccolini results from a cross between broccoli and Chinese broccoli. The slender stems resemble asparagus in flavor and texture.
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cardoon
cardoon
This vegetable is very likely an early ancestor of the artichoke. Its large, grayish-green stalks are somewhat bitter, but they remain popular in Italy and North Africa. You can find them in large produce markets in late fall.
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cauliflower
cauliflower
Cauliflower florets often wind up in soups, or as a side dish smothered with a cheese sauce, or served raw on a crudité platter. Select heads that are heavy for their size.
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