<p><img src="https://cdn.andnowuknow.com/legacyWriterImages/newbrocolliban071613body.jpg" alt="images071613" /><hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">Researchers at Cornell University have developed a new heat tolerant variety of broccoli that produces large volumes and offers a favorable flavor profile.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">The variety, created by Cornell University Plant Scientist Thomas Bjorkman and fellow researchers, can thrive in hot, steamy summers like those in New York, South Carolina or Iowa. It’s also easy and inexpensive to grow in large volumes.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">It also boasts an unintimidating flavor. The crucifer is crisp, subtly sweet and tender when eaten fresh-picked, which could lift broccoli into the ranks of the vegetable elite, according to the New York Times.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">“If you’ve had really fresh broccoli, you know it’s an entirely different thing,” he said. “And if the health-policy goal is to vastly increase the consumption of broccoli, then we need a ready supply, at an attractive price,” said Bjorkman.<hr class="legacyRuler"><hr class="legacyRuler"><hr class="invisible minimal-padding">The new broccoli won’t be in stores for at least a few years, but for now it can provide a benchmark for what to expect, and appreciate, in fresh broccoli.</p><hr class="legacyRuler"><hr class="invisible minimal-padding"><p><a class="btn btn-sm btn-primary col-lg-12" style="white-space: normal;" href=" http://www.nytimes.com/2013/07/10/dining/a-scientist-helps-to-reinvent-broccoli.html?pagewanted=all&_r=0" target="_new">Broccoli Report</a></p><hr class="legacyRuler"><hr class="invisible minimal-padding">
