An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Brian HennBroccoli
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. -
How to Use Broccoli
Broccoli is best roasted, sautéed, or steamed.Real Simple Broccoli Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
