History: Ancient Romans ate broccoli, but food historians believe this member of the cabbage family originated in Asia or Eastern Mediterranean. An Italian, Catherine de Medici, introduced broccoli to France around 1553 when she married King Henry II. Most Americans didn't discover broccoli until the 1920s, even though it was being grown in colonial Virginia as early as 1775.

        FYI: Consumption of fresh broccoli increased threefold in the past two decades, according to the U.S. Department of Agriculture, making it one of the fastest-growing vegetable crops. Americans used 5.6 pounds of broccoli per person in 2000, up from 1.4 pounds in 1980. Former President George Bush is famous for announcing his dislike for broccoli, but his son, President George W. Bush, only shuns the stalks.

        Buy: Look for broccoli with deep, strong color — green, or green with purple. Buds should be tightly closed and leaves crisp.

        Store: Refrigerate unwashed, in an airtight bag, for up to 4 days.

        Prepare: If stalks are tough, peel before cooking. Steam, blanch, stir-fry or use raw in salads.

        Good for you: Broccoli is an excellent source of vitamins A and C, as well as riboflavin, calcium and iron.

        Professional treatment: Regular broccoli is passe at most up-to-date restaurants. Many chefs prefer broccoli rabe, also called rapini, which is the Italian version. It's skinnier, almost a cross between broccoli and greens, with a little edge of bitterness. It's often on the menu at Boca in Northside, perhaps with rack of lamb and bean stew. Julie Francis at Aioli, downtown, has paired broccoli rabe with spicy shrimp and farfalle. Mary Swortwood had it on her fall menu at Brown Dog Cafe in Blue Ash in a shrimp risotto.

Sauteed Broccoli with Garlic and Red Pepper Flakes

        2 pounds broccoli
       3 tablespoons extra-virgin olive oil
       2 cloves garlic, thinly sliced or chopped
       2 pinches red pepper flakes
       Salt and black pepper, to taste

        Remove florets, then peel and dice the stems of broccoli. Steam or boil until barely tender, then drain. Rinse broccoli under cold running water to stop cooking. Set aside to drain.

        Heat olive oil in large skillet over medium heat and saute garlic and red pepper flakes until aromas are released. Add drained broccoli and cook until heated through and tender, 3 to 4 minutes longer. Season with salt and pepper to taste.

        Toss with pasta, pitted black olives and grated Parmesan for main course. Makes 4 servings.

— Joy of Cooking (Scribner; $30)

Where the rare books are
Lectures explore holy books of major faiths
'Dracula' musical's composer counts on CCM team
Boycott looms over arts planning
DAUGHERTY: Everyday
People still honk to greet her Beetle
She's not 'Crazy,' just determined
Ski for Light a week in a snowy utopia
Women of Year nominees make a difference
O'Connell turns Valentine's Day into broken hearts club
Pianist provides sparks in all-Russian concert
The Bears prove they're still local Fab Four
Well-done 'Men' takes few risks
Opera star Graves to open arts center
DEMALINE: The Arts
Long-lived restaurants linked to presidents past
MARTIN: Food stuff
Serve it this week: Broccoli
Get to it