Broccoli

By Gordana Lakic, February 11, 2022

When I think about broccoli, there is really no certain emotion connected to such a plant except that I don’t like the taste of it. On the other side, I like how this veggie looks like — resilient and corse, with a deep green, almost military color.

I remember in my childhood when I was forced to eat it I would drag this rough plant on my plate, trying to cut it, holding one part with fork and unsuccessfully sliding my knife back and forth. It wouldn’t cut through, at least not easily, and it wouldn’t mash at all. I felt I was fighting a stubborn little soldier!! In a rare event when I got to eat broccoli I clearly remembered the squeaky-like texture that rubbed against my teeth.

One more emotion in connection with this plant was happiness that occurred when I saw my daughter, at her early age, gladly munching broccoli heads. But it just didn’t last for long. As soon as she discovered a palette of other more sweet food flavors she lost interest in broccolini. Despite my humble experiences, I have to say that I do appreciate many flavorful meals made out of it and I still very much like the look of this beautiful green plant.