How to Choose: Pick firm broccoli with tight, compact florets. They should be an even dark green with stalks slightly lighter in color. Yellowing broccoli is old and will taste overly strong. A whitish stalk will be tough and woody.

How to Store: Refrigerate broccoli unwashed (moisture speeds decay) in a plastic bag in the vegetable compartment.

Shelf Life: A newly cut head of broccoli will stay fresh for five days. Wilted leaves and open buds indicate it’s past its prime.

Best Uses: Separate the head into florets to encourage even cooking. Peel the stems to make them more tender. Broccoli is best roasted, sautéed, or steamed. Or try blanching cut florets in boiling water just until tender, 3 to 5 minutes. Drain and toss with lemon juice, olive oil, and red pepper flakes.