Apician Cimae

Ancient Roman sprouting greens with cumin, wine, and olive oil

Origin: Rome, Roman Empire

From the journey of Broccoli.

From Apicius' De Re Coquinaria (Book 3.9), c. 4th century CE: one of the oldest documented broccoli recipes in history. The Romans called sprouting brassica shoots cymae or cimae, eaten at every social level from the simplest pottage to the elaborate Roman dinner table. This recreation uses the proportions suggested by Apicius: cumin, salt, aged wine, olive oil, with optional pepper and lovage.

Ingredients

  • 500 g broccoli or broccoli rabe
  • 1 tsp cumin seeds
  • salt
  • 120 ml white wine
  • 3 tbsp extra virgin olive oil
  • pinch black pepper
  • handful fresh lovage or celery leaves

Method

  1. Wash and trim broccoli or broccoli rabe. Bring a large pot of salted water to boil and blanch the greens for 3 minutes. Drain and set aside.
  2. Heat olive oil in a wide pan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
  3. Pour in white wine and simmer for 2 minutes, allowing the alcohol to cook off.
  4. Add the blanched broccoli to the pan and toss gently to coat in the wine and oil.
  5. Season with salt and a pinch of black pepper.
  6. Serve with torn lovage or celery leaves scattered over the top.

Notes

Apicius does not specify exact quantities: Roman recipes were written for practised cooks. These proportions are a considered modern reconstruction faithful to the spirit of the original.

The Gastrographer

The Gastrographer

Mapping Culinary History

To explore — select an ingredient below.

Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
© 2026 The Gastrographer. All original research, narratives, and illustrations. All rights reserved.