"Broccoli" encompasses many forms. And there are several varieties of "purple" broccoli (all of which turn green once cooked). Buy 'em & try 'em.

Here is a link that gives a brief description on the name origin and other info. Breezyb is right, they all turn green when cooked, just like purple snap beans

http://www.jjdst.com/category_mgmt.cfm?product_id=broccoli

Here is a link that might be useful: Broccoli history

thank you so much for the link!

i'm kind of sad they don't stay purple when cooked. interesting information tho

I am too in a way - although am not sure exactly how appealing "purple" food really would be - lol!!

This year I'm growing a "red" brussels sprout which I believe is supposed to retain it's red color when cooked. Should be interesting - am thinking that mixed with regular green sprouts, it should make a colorful & seasonal addition to the Xmas roast goose.

In the Pinetree catalog, they offer a purple cauliflower that retains the purple color when cooked. They also suggest adding a little vinegar after cooking, the catalog says it then turns bright pink/fuscia. We did make sauerkraut out of a purple cabbage, and it turned a bright fuscia -my wife refused to eat it, but the flavor was fine.
So do you think the vinegar would work with beans/broccoli/etc. that are purple, add it before cooking? Not that they would be very tasty with vinegar in them....

Forgot to mention, it is not an heirloom or open polinated--rather it is a hybrid, called "Graffiti".

the broc history site says-invented broccoli by crossing cauliflower seeds with pea seeds!
Is this possible?
Bill

No, for one thing it contradicts their other statement that "Pliny the Elder (an Italian naturalist and writer) tells us the Romans grew and enjoyed broccoli during the first century." So, not a recent invention.

Also, they are in completely different families. Brassica is in the Mustard family and Pisum is in the Legume family.

Here is a link that might be useful: Some Plant Families