Broccoli is a delicious vegetable that you can use in many recipes. However, cutting it can be a challenge, especially if you have never done it before.
The best way to cut broccoli is by dividing the head into florets, then breaking it down into smaller pieces. To do this, start by placing the head lengthwise on the cutting board.
Stalk
If you have broccoli stalks that are not used in recipes, cut them into smaller pieces for salads and soups or into thin strips for coleslaw. You can also use the stalks in vegetable broth.
First, wash the broccoli thoroughly and run it under a cool stream of water. This removes any accumulated dirt and debris from the head.
Once the broccoli is clean, peel off the tough outer layer of the stem. Then square the stalk to remove the woody part.
Next, cut the florets from the stalks in half to ensure even cooking. This helps to ensure that your broccoli florets are uniformly sized and cooked to perfection.
The stalk can be steamed and boiled along with the florets or used in clear soups, stir-fried with other vegetables or added to a mixed vegetable sabzi. The stalks are a good source of protein, vitamins and minerals.
Florets
The most reliable way to tell when broccoli is ready for harvest is to look at the size of the florets or flower buds. The florets should be the same size as the head of a match or slightly smaller.
When you see broccoli’s flowers start to open, that is the time to cut them off. Don’t wait for the buds to become yellow — broccoli will begin to lose its flavor and turn bitter if they bloom too early.
A head of broccoli should consist of a dense set of tightly packed buds that are dark green in color. It should be about 4 to 6 inches (10 to 15 centimeters) wide.
Broccoli is a cool-season vegetable and does best with soil temperatures that range from 18degC to 24degC (65degF to 75degF). But as temperatures rise, the broccoli plant starts to focus on flowering and producing seeds.
Leaves
Broccoli leaves are one of the unsung, yet delicious, parts of broccoli. These leaves hold their own among dark leafy greens like kale, Swiss chard and collard greens, offering a rich variety of nutrients including fiber, vitamins A, C and K, iron, potassium, calcium and thiamine.
They’re also lower in calories and higher in essential nutrients than florets, making them a great addition to any meal. Add them to soups and stews, braise or saute with other vegetables, or serve in a salad.
The best time to harvest broccoli from the leaves is when the central head of the crown is still tightly in bud and tucked several inches below the tops of the highest leaves. If you wait longer and the flowers begin to open, you’ll end up with tougher and less flavorful broccoli.
When broccoli stalks are ready, peel off the thick outer skin and remove the center rib with a pairing knife or a vegetable peeler. These ribs can cause broccoli to rot if left on the stalk, so it’s best to remove them before eating or cooking with them.
Cooking
Broccoli is a hearty green veggie that can be eaten raw, roasted or sautéed. It can also be made into soups or slaws.
In the cooking process, you’ll need to cut broccoli into different parts for use in recipes. These parts include the florets, stem and crown.
Florets are the part of broccoli that looks like little trees branching off from a thick stem. Using a chef’s knife, cut the florets close to where they meet the stalk.
Stems are edible as well, although they may have tough skin that needs to be peeled. Trim off the bottom inch of the stalk, then peel away the tough skin with a vegetable peeler.
You can then cut the stem into equal-sized pieces for use in soups and sauteing. You can also use the stem for slaws and other dishes.