Monticello Garden Broccoli

Thomas Jefferson's Italian-style broccoli with olive oil and lemon, grown at Monticello from 1767

Origin: Monticello, Colony of Virginia, British North America

From the journey of Broccoli.

Thomas Jefferson first planted broccoli at Monticello in 1767 (before American independence) growing green, white, and purple varieties from Italian seeds. His garden diary records multiple plantings over the years; Jefferson treated his vegetable garden as an international laboratory of agricultural experiment, corresponding with botanists across Europe. This recipe reflects the Italian-style preparation Jefferson would have encountered during his years in Paris (1784–1789) and through his Italian correspondents: spare, elegant, dressed with the high-quality Tuscan olive oil he imported by the case and the lemons grown in his greenhouse.

Ingredients

  • 600 g broccoli, cut into florets
  • 3 tbsp extra virgin olive oil
  • 1 lemon, juice and zest
  • 2 garlic cloves, finely minced
  • salt
  • black pepper, freshly ground
  • Parmesan, shaved (optional)

Method

  1. Bring a large pot of well-salted water to boil. Cook the broccoli florets for 4–5 minutes until just tender: bright green and still holding their shape.
  2. Drain thoroughly and, while still hot, transfer to a serving bowl.
  3. Immediately toss with the olive oil, minced garlic, lemon juice, and lemon zest. The heat of the broccoli will gently cook the garlic and allow the flavours to meld.
  4. Season generously with salt and freshly ground black pepper.
  5. Serve warm or at room temperature, with Parmesan shaved over if desired.

Notes

Jefferson recorded growing broccoli in his Garden Book across multiple seasons from 1767. His approach to Italian vegetables reflects his broader philosophy that American cuisine should draw freely from the best of European tradition.

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