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Broccoli stems are edible and nutritious

09.07.2018 (Updated: 08.07.2022)

Facebook feeds of friends are filled these days with snapshots of price tags of vegetables in the market. Per kilo, yard-long beans cost more than pork belly. Broccoli is more expensive than sirloin beef.

A head of broccoli on chopping board
Image by Andrew Jones from Pixabay

The initial reaction is a mixture of bewilderment and shock. Then, anger. How can prices just keep going up?

For starters, it’s been a long monsoon season and it doesn’t look like it’s going to be over soon. Second, the government has implemented a new tax scheme. Although agricultural products like vegetables are exempt from VAT, related services to get the vegetables from the farm to the market are not.

What related services? Transportation and rental of market stalls, for instance. The purchase of vehicles to transport the goods. The fuel to power those vehicles. So, you know, by the time the vegetables reach the market and shelves of groceries, the prices have ballooned. As they keep ballooning, we want to waste nothing in the kitchen.

Broccoli stem and florets on chopping board

Take broccoli, for example. We’re so used to thinking “florets” when we buy broccoli. But did you know that broccoli stems are edible, delicious and nutritious? Here’s how to prep them for best results.

Visually identifying the edible portion of the broccoli stem

Broccoli stem split vertically to expose edible portion

Cut off the stem as near to the head (the cluster of florets) as possible. Stand the stem upright and see the sport where the skin ends and the light-colored center begins. It’s not hard to spot it because the center is smoother and lighter.

Once you have an idea how thick the skin is, cut it off on one side. Note, however, that broccoli stem is not a straight rod. It curves. It is thicker in places and thinner in others. To get as much of the edible portion of the stem as possible, follow the curves when cutting off the rest of the skin.

How to cook broccoli stem

Broccoli stem is not as flavorful as the florets. The mouth feel is different too. It’s similar to chayote but not as watery. In flavor, it is rather bland. It is its shape, size and texture that makes it versatile. Because you get the edible portion of the stem in one whole piece, you have so many options on how to cut it. Cubed? Diced? Sliced?

Diced broccoli stem

And because you can cut the broccoli stem in so many ways, how you cook it offers a lot of possibilities. Add to soup, blanch, stir fry, steam…

Note, however, that broccoli stem takes longer to cook than the florets. If you’re using the stem and florets together in one dish, add the cut stem to the pan first and cook for a minute or two before adding the florets.

Additional info about broccoli stem

If you buy a small head of broccoli, it is unlikely that you will get any edible portion of the stem. The smaller the broccoli, the thinner the stem and the smaller the edible portion inside.

Recipes with broccoli

Whether or not you’re encouraged to include broccoli stem in your cooking, do check out some of the recipes that include broccoli among the ingredients. We like to enjoy it in various ways.

Broccoli and carrot chowder in blue stoneware bowl

Broccoli and carrot chowder

Beef broccoli and noodle stir fry

Beef, broccoli and noodle stir fry

Chicken broccoli pasta with cream sauce

Chicken broccoli pasta

Creamy shrimp broccoli spaghetti in white bowl

Creamy shrimp and broccoli spaghetti

Vegan noodles, broccolo and cabbage with teriyaki sauce

Vegan mazemen with broccoli and cabbage

Baked shrimp omelette sprinkled with Parmesan and parsley

Baked shrimp omelette

Disclosure: This post may contain affiliate links. As an Amazon Associate, the blog owner earns commission from qualifying purchases at no extra cost to you.

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Connie Veneracion, 2020

Hi, I’m Connie!

Home cook and writer by passion, photographer by necessity, and good food, coffee and wine lover forever. I write recipes, cooking tips and food stories. No AI is used in creating content for this blog.

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