We’ve listed a couple of tasty, printable broccoli leaves recipes later in this post.Plus, we’ve added a number of links to help you grow abundant foods no matter how big or small your garden.Also, if you’d like to learn more in online lessons and group coaching programs with us, sign up to be the first notified when we open enrollment next.When the central head of a broccoli crown is still tightly in bud and tucked several inches below the tops of the highest leaves, it’s time to take your first harvest.Using a sharp knife, slice out that central flower head (or crown), and leave the rest of the plant in place.Smaller broccoli florets will likely form along the intact stalk, arising from buds at the base of the remaining leaves.Like the central crown, the axillary florets will get tough and unpalatable if you let them grow long and open their flowers.When you harvest your big, central broccoli crown, you’ll probably end up cutting out a few leaves as well.Once you have harvested all the side florets from your broccoli plant (at a certain point the plant will either run out of side buds for production or just wear out from having everything taken from it), go ahead and trim out the rest of the leaves as well as the central stalk, much of which is truly delicious as well — just chop off the toughest portions and peel off the exterior layer to reveal the crunchy sweetness of the central stem.The roots, leaf midribs, and the toughest portions of the stalk are food for your compost heap.Ingredients: 3 Large broccoli leaves, mid-rib removed 1 Peach, pitted 4-6 Strawberries, hulled 1/2 banana 3-4 ice cubes 1/2 cup water (or more ice cubes if you like a really frosty smoothie) 1 T. hemp seeds 1 T. coconut butter or whole fat coconut milk 1/4 lime, peeled 1″ chunk peeled, fresh ginger Add ingredients to high powered blender. .

Should I prune broccoli plants?

About one month after transplanting your broccoli plant into the garden, in the early spring or fall, you may choose to pinch out the newly developing central head using your fingers.Studies have shown that pinching off all lateral or side shoots during the growing season will result in the development of a larger central head. .

how to grow brocolli, how to trim and cut broccoli, how to freeze

For those who have only tasted the supermarket variety, I can surely understand the lack of enthusiasm expressed when this topic is raised.This sturdy plant begins by giving us a large head which needs to be trimmed and eaten before it becomes a flower.If it is trimmed flat, water can pool on top and begin to rot the center thereby ruining the future crops which broccoli is waiting to deliver.These will be taken out during the dormant months and made into broccoli over toast with a cheesy sauce or added to baked chicken or pot roast.I didn’t find a single small, green worm when I harvested this broccoli. .

Broccoli Leaves Are Edible – Garden Betty

It's not — the broad outer leaves of the broccoli plant are edible and delicious, and grow so well in the garden that they beg to be used more in the kitchen!A broccoli plant only produces one significant head per life cycle, with occasional secondary sprouts that form in the axils of the leaves.This specialty vegetable that you sometimes see at farmers’ markets or gourmet grocers is simply a bonus harvest — not broccoli picked early.That means if you’re a gardener who’s used to composting broccoli leaves or ignoring them while you wait for the heads to form, you are missing out on the many free health benefits of this amazing crop.If you grow your own broccoli, you can start to harvest a few of the outer (older) leaves every week once they reach 4 to 6 inches long.After the plant forms a crown, you can harvest the broccoli head but continue to pick the leaves until you can no longer keep up… seriously!Broccoli is an incredible cut-and-come-again crop, and new leaves remain tender even when the rest of the plant is getting tall and unwieldy.(It’s hard to tell without a frame of reference, but the tallest broccoli plant in the back had grown almost 5 feet tall!).If you pick younger broccoli leaves off the plant, they’re tender enough to toss raw into a salad or stuff into a sandwich.Medium leaves are the perfect size and thickness to fill with veggies and meat, à la cabbage rolls.Large leaves work best in braises, soups, and stews, where they’ll stand up to a long simmer and soak up loads of rich flavor.Broccoli greens can be used in place of collards, kale, cabbage, or chard in many recipes, though they have their own distinct flavor.But if you harvest the central stalk before it grows too woody, you can peel the tough outer skin to reveal a crunchy sweetness underneath.Considering the amount of water and resources it takes to grow a nutrient-dense (and space-hogging) broccoli plant, it feels like such a waste for commercial farmers to harvest the heads but discard the perfectly good leaves. .

Broccoli Leaves

They can also be roasted into chips, used in place of lettuce for hand-held wraps, stir-fried, sautéed and tossed with pasta, or puréed into a sweeterthan- average pesto.Traditional Asian flavors like soy sauce and ginger also make good accents.Store unwashed broccoli leaves in a plastic bag in the crisper drawer of your refrigerator. .

How to Cook Broccoli Rabe

It loves strong flavors like garlic, sausage, and red pepper.If you think of it as a leafy green, instead of broccoli, you’ll quickly understand it.You know how kale and collard greens have a bitter bite but are wonderful?It’s a flavorful vegetable that’s great sautéed and served as a side dish or added to pasta and sandwiches.My preferred method of cooking broccoli rabe is to first blanch it in salted water.After blanching, drain the broccoli rabe, and then sauté in olive oil with a generous amount of garlic.It sounds odd but broccoli rabe tastes best a little overcooked.It pairs nicely with rich meats, like pork and sausage.You can purchase broccoli rabe at most grocery stores and farmers’ markets.Broccoli has thick stalks that are topped with large florets.Broccoli rabe is a leafy vegetable with thin stalks and a few buds here and there.If you dislike the bitter flavor of broccoli rabe, then replace it with spinach.Like collards or turnip greens, it’s almost impossible to overcook broccoli rabe.Run it under cool water and move the stalks apart to remove any dirt.Place the broccoli rabe on a cutting board and trim off about 1/4 to 1/2 off the stem. .

How to Buy and Use Broccoli Rabe

If you end up with thick-stemmed broccoli rabe despite your best efforts otherwise, simply shave or peel a bit of the stem like you would with beefy asparagus stalks.Its flavor is nutty, similar to mustard or turnip greens, and bitter in varying degrees—it can change depending on your taste buds, how it’s prepared, and its age.Sauté it with garlic, ginger, soy sauce, Shaoxing wine, and a spoonful of sugar to help soften the bitter flavor of cooked broccoli rabe.Stop the cooking by immediately transferring it to a bowl of ice cold water, which will preserve its crisp texture and bright color.An entire pound of spicy sausage and a large bunch of sautéed broccoli rabe is tossed with a chunky pasta noodle like rigatoni for this 30-minute weeknight dinner recipe.Cook the broccoli rabe over medium-heat with olive oil and tomato paste in a large pot; after a few minutes, the vegetable will start to wilt and turn bright green. .

How to Use Broccoli or Cauliflower Stems and Leaves

I’ve seen eaters in the farmers’ market toss out nearly half of their purchase before they even walk away from the seller.It happens because a lot of eaters simply don’t realize they are tossing perfectly edible — and flavorful — parts of their produce.Some eaters (including this one) actually prefer the stalks and leaves of broccoli and cauliflower plants to the more commonly eaten head.The stalks of these plants have a delicate flavor and texture, like a cross between broccoli or cauliflower and a water chestnut.To prep the stalks, you need to remove the fibrous outer layer that surrounds the central “marrow.” You can use a vegetable peeler to slice it off like a carrot.It’s quite sad to drive past a recently harvested field and see piles of broccoli and cauliflower leaves left behind to rot.Broccoli and cauliflower leaves are starting to pop up in grocery stores, bundled and right at home in the leafy greens section of the produce aisle.If you are shopping in the farmers’ market, you might spot heads of broccoli and cauliflower with their leaves intact.Or you can use the “O” method in which you pinch your thumb and pointer together, leaving a small circle of space between them and drag the leaf swiftly through to strip out the rib.You can eat the ribs if you finely chop them and give them a head start in the cooking process to allow them a chance to soften before adding the rest of the leaf.The leaves cook down to a soft, silky texture and the rib retains a little bit more tooth, about the same as a braised leek.If you want to impress and amaze your family and friends — and reduce food waste — whip up a batch of broccoli stem slaw (below).Peel, simmer, puree right along with the florets for added flavor with no extra cost.Adding cauliflower or broccoli florets to your baked mac and cheese is an easy way to lighten up the dish and get an extra serving of vegetables in your meal.Peel, cut them into 1/2 inch wide batons and submerge them in a hot brine bath of vinegar seasoned with a little salt and sugar and any spices that appeal to you.A head is grated on the wide holes of a box grater or chopped finely in a food processor.The resulting pebble-like pieces are used as a substitute for the grain (actually, rice is a grass, but that’s another article) or in a variety of other applications.Sauté them over medium heat with a little garlic or onion and add a splash of something tasty such as stock, wine, cider or vinegar and simmer partially covered until tender.Give them a quick blanch in salted boiling water to make them pliable and load them up just as you would a cabbage leaf.The tender stalks add just enough crunch and their delicate flavor really lets the Asian dressing shine.If you have extra veg on hand — some radishes, daikon, cabbage, peppers — you can prep them in the same manner and throw them in as well. .

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