Broccoli, botanically known as Brassica oleracea italica, is native to the Mediterranean. It was engineered from a cabbage relative by the Etruscans—an ancient Italian civilization who lived in what is now Tuscany—who were considered to be horticultural geniuses. Its English name, broccoli, is derived from the Italian word broccolo. It means “the flowering crest of a cabbage,” and the Latin brachium meaning arm, branch, or shoot.
Sprouting broccoli seeds is very simple. Soak them in warm water overnight. The next day rinse, drain and put all the seeds to sprouter. Store at room temperature in a dark place. Rinse and moisten the seeds 2-3 times a day until they sprout (4-6 days). You can eat them immediately after germination or store in the refrigerator for 1-2 weeks.
Broccoli produces thick, hefty sprouts that have a nutty, spicy flavor (a bit like radish). They don’t actually taste much like broccoli, but they are a delicious addition to anything that could use a little spice.