Derived from the Italian word broccolo, meaning the flowering top of a cabbage, broccoli has a distinctive mustardy taste.
With a mild taste that becomes nutty and caramelised when the florets are roasted, the entire cauliflower is actually edible from its stems to leaves. Commercially, white cauliflower is the most common with more striking colour varieties such as yellow, orange, green and purple available as well.
The globe artichoke’s flesh from the leaves could be likened to a boiled potato. In contrast, the texture of its heart is juicy, tender and soft. In terms of taste, it can be compared to an eggplant but sweeter and earthier. Artichokes that are fried tastes similar to fried asparagus.