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Broccoli has been known for cultivation since the ancient period and exists in many varieties. The broccoli was first cultivated in Mediterranean and regions along present Italy at least over 2000 years ago by the Etruscans a civilization in the said region. This vegetable is from the group known as the Brassica oleracea family; it has the cauliflower, cabbage, kale and Brussels sprout which were all domesticated from the wild cabbage.
From what people consume today, broccoli undergoes a process called selective breeding by the Romans who valued the taste and nutritious worth of the crop. It is named from the Italian broccolo, which is ‘the flowering crest of a cabbage,’ a relation it has with other members of the Brassica family.
Broccoli was not so known in countries outside Italy until the 16th century when it began to grow in other European countries. The Peoples of Europe got to know it by importing and it was known as Italian Asparagus around the mid-18th century. Broccoli was first imported into United States from Italy during the early 20th century and quickly adapted by the Americans to embraced it as common vegetable.
The broccoli is grown in many parts of the world with the US, China and India being the leading producers where gains in input technology and hybrid traits have added greater value to this crop.