As they grow, they come into contact with animals, soil, water, and farm workers — all of which can introduce harmful substances.Once the vegetables are harvested, they pass through several sets of hands (as they’re packed, shipped, purchased, prepared, and stored), each of which has the potential to contaminate the food with harmful bacteria and germs. .


Broccoli is a hardy vegetable of the cabbage family which comes in a variety of colors, ranging from deep sage all the way to dark green and purplish-green.Broccolo, its Italian name, means “cabbage sprout.” Broccoli’s name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk.Because of its different components, this vegetable provides a complex of tastes and textures, ranging from soft and flowery (the florets) to fibrous and crunchy (the stem and stalk).Broccoli sprouts have also recently become popular as a result of research uncovering their high concentration of the anti-cancer phytonutrient, sulforaphane.To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate.Another storage suggestion, though uncommon, is to submerge the stem portions of an entire bunch of broccoli into a wide-mouthed pitcher filled with ice water.Cover the broccoli crowns loosely with a plastic bag, and change the ice water daily.Plunge into ice water to stop cooking, drain thoroughly, and place in sealed bags or containers.How you cut the broccoli prior to cooking is a matter of preference and the nature of the dish you are planning.Many cookbooks will direct you to discard the leaves and peel the stems, but many nutrients and fiber will be lost.Keep the stems intact, and simply chop them or cut them into julienne strips to take advantage of their valuable vitamins and minerals.Since the fibrous stems take longer to cook, they can be prepared separately for a few minutes before adding the florets.While people do not generally eat the leaves, they are perfectly edible and contain concentrated amounts of nutrients.Toss with our Mediterranean Dressing and top with your favorite optional ingredients.. For details see, 5-Minute Broccoli with Feta Cheese and Kalamata Olives.Hotter water temperatures leech more nutrients from food, as will longer cooking times.All of the factors described above makes it difficult to microwave broccoli with as little direct water contact or as shortened cooking times as steaming.Given these results, if you are planning to stir-fry your broccoli, we'd recommend a lower-heat skillet (at approximately 250°F/121°C) and a relatively short stir-frying time of about 3 minutes or less.With fresh raw broccoli, simple slicing a few minutes prior to eating or thorough chewing of unsliced pieces will help activate sulfur-metabolizing enzymes.Toss pasta with olive oil, pine nuts and steamed broccoli florets.Purée cooked broccoli and cauliflower, then combine with seasonings of your choice to make a simple, yet delicious, soup.Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin, and selenium. .

No More Broccoli Worms

Let sit around 20 minutes, swishing vigorously with your hand every so often to dislodge the more stubborn unwelcome guests.When hit with cold temperatures, the natural react is to contract – or potentially hold on tighter.My friend, Chris, at Joybilee Farms uses a similar method to get rid of broccoli worms, but she uses cold salt water and adds 2 tablespoons of vinegar.(You can read more about this in the post, “Would You Feed Your Kids Pesticide Chips?“) You can also use a light dusting of diatomaceous earth.Right now, my worm control tactic is simply to make sure my broccoli and other related crops are in very rich soil with lots of nitrogen and ample water.Companion plants such as strongly scented flowers (like chamomile) and herbs such as sage and dill can help ward off cabbage butterflies.I also encourage birds, frogs, toads and beneficial insects in the garden to help with broccoli worm control.You can read more about how to encourage beneficial insects in the the post “The Ulitmate Guide to Natural Pest Control in the Garden“.For more gardening and kitchen tips, sign up for the Common Sense Home Good News Letter on the Subsciption page. .

How To Clean Broccoli Properly

By following our easy steps, plus a video, you will be able to enjoy fresh broccoli with a variety of recipes for years to come.Broccoli is part of the cabbage family whose large flowering head (also called crowns), stalk, and even the small leaves are entirely edible.High in vitamin C, which protects your cells from damage, and promotes healing throughout your body.Both broccolini and broccoli rabe are bitter greens that need to be blanched, baked, sauteed, or stir-fried.Surprisingly, about 70% of broccoli samples were free of pesticide residues, and that’s because the vegetable contains its own natural insect repellents.Whether you buy broccoli open (tied with a rubber band) on a produce shelf, or enclosed in packages, here is what you need to know:.Both broccoli florets and stalks should feel firm and tightly closed when you pick them up.When we clean fresh broccoli properly, you will not only enjoy the “newfound” flavor of this vegetable but also all the benefits it has to offer.If done incorrectly, the broccoli will have a terrible taste, like eating dirt, leaving everyone with an unpleasant memory and avoiding this amazing vegetable altogether.Keep your hand close to the tip of the knife and guide the blade with your thumb so that you do not cut too deeply.No need to peel the skins off the florets, those are thin and tender when cooked.Run cool or cold water over the broccoli and fill the bowl to the top.This will help clean out any debris, sand, or dirt left inside the florets that are not visible.To Store Clean Broccoli: It is best to spin out the excess water, and you can do this using a salad spinner.Then transfer it to a ziplock plastic bag and keep it chilled in the refrigerator until you are ready to use it.By following our easy steps, you will be able to enjoy fresh broccoli with a variety of recipes for years to come.No need to peel the skins off the florets, those are thin and tender when cooked.Run cool or cold water over the broccoli and fill the bowl to the top.This will help clean out any debris, sand, or dirt left inside the florets that are not visible.Notes If you pick up fresh broccoli from your local farmer's market, you may want to rinse it more than once to clean it thoroughly.If you enjoyed our post on How to Clean Broccoli Properly, leave a comment below with a star rating! .

How To Cut Broccoli (4 EASY Methods Used By Chefs!)

Packed with dietary fibre, protein and an array of healthy vitamins, broccoli is a smart place to start.If you’re feeling confused, the government has helpful guidelines on what each of these dates means and how closely you need to follow them.If you’ve bought your broccoli at a market stall, you may find that there are no such dates on its packaging.Fresh, healthy broccoli should be bright green and have a subtle smell.When its scent starts to intensify and the colour changes to yellow, that means that the broccoli is going bad.Here at Expert Home Tips, we’re always looking for the best ways to prepare healthy greens.From fun ways to use cauliflower to hidden vegetable recipes, we can’t get enough of these nutritious ingredients.This step works well if you’re hoping to cook the broccoli super fast or you’re in a rush.Research shows that both the leaves and stalks of the broccoli plant are rich in vitamins and nutrients.Crunchy and delicious, slaw is the perfect topping for everything from burgers to salads.While most people tend to use cabbage or beetroot for their slaw, many of the vegetables you have in your kitchen will work.Whipping up a tasty broccoli slaw takes no time and it’s well worth the effort.The firm, crispy texture of this part of the plant lends itself perfectly to a slaw.You can use a sharp knife to make a small incision at the base of the stem and then peel off the outer layer by hand.While that may sound fancy, it simply means that you should cut the stalks into long thin strips.For your dressing, you can combine mayonnaise, olive oil and a dash of lime juice.Stir all of the ingredients in a large bowl and cool in the fridge for an hour or two before serving.Plus, as an added bonus, this rustic style of cutting your vegetables means your stir-fry will look gourmet.Use a sharp knife to shave the top layer of florets off the plant.You can use these leaves as a part of your salad for extra flavour and a whole load more vitamins.As we’ve covered, there are loads of ways to enjoy this vegetable and you can use the entire plant in your meals.The vegetable is also rich in iron, vitamin C and dietary fibre, which means that it’s a super healthy food type.Put simply, it means that you try to use every single part of a plant when cooking.However, if you want to get an extra crisp texture to your vegetables, you might want to blanch them in boiling water before serving. .

How to Store Broccoli So It Stays Fresh For Longer

Properly stored, broccoli lasts about three to five days in the fridge—whether it’s cooked or raw.While the refrigerator is definitely the best place to store broccoli, this vegetable thrives when it can breathe.Forgo the plastic bag and loosely wrap your broccoli in a damp paper towel before storing it in the refrigerator.Make sure not to wash the broccoli beforehand, as too much moisture might encourage mold growth.Treat your fresh broccoli like a beautiful bouquet of flowers: Put them in a vase!Put the broccoli (stem down) into the glass, making sure the ends are submerged. .

I buy organic broccoli and sometimes it is infested with tiny gray or

I buy organic broccoli and sometimes it is infested with tiny gray or black bugs that cannot be washed off. .


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