Broccoli is a nutritional bonanza—potassium, vitamin C, antioxidants. It’s also versatile, at home on a crudité platter, tossed
into stir-fries and quiches, or pureed into an elegant soup.
Season: Year-round; peaks October through April.
How to Choose Broccoli
Look for heads with tight, compact dark green (or purplish or bluish green) florets and firm stalks slightly lighter in color. (Dark florets contain more beta-carotene and vitamin C than paler ones.) Yellowing broccoli is old and will taste overly strong. A whitish stalk will be tough and woody.
How to Store Broccoli
Refrigerate broccoli unwashed (moisture speeds decay) in a bag in the vegetable compartment up to 5 days. Broccoli can be blanched (to retard enzyme action) and frozen for up to a year.
How to Prepare Broccoli
Rinse broccoli briefly, then separate the head into florets to encourage even cooking. Peel and slice the stems and cook along with the florets.
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.