Broccoli is a winter workhorse. This healthy veggie can add a pop of green to any meal, whether it’s roasted, steamed, pureed, or stir fried. Make the most of it using our guide.
- Do not wash until ready to use.
- Refrigerate in the original wrapping or a breathable bag in the high humidity drawer.
- Blanch florets, drain and dry, then freeze in an airtight container.
- To use frozen broccoli, roast it, steam it, or mix it into a casserole, soup, or frittata.
Root to Fruit
Eat the stalks! You can grate them and make a slaw, use in a stir-fry, or just chop and cook them like the broccoli tops. Depending on use, it helps to peel off the tough outer skin.
To revive slightly limp broccoli, apply ice directly to the bunches or plunge into an ice-water bath, drain, and place in refrigerator. Alternatively, trim the end of the stalk and place in a cup of water in the fridge (like flowers)!
When broccoli turns yellow, it becomes bitter, but is still safe to eat. The bitterness can become stronger with cooking, so consider eating it raw, adding something sweet for balance, or cutting off the yellow spots.