You can store raw broccoli in your refrigerator drawer for at least a week. However, its nutritional properties will begin to decline after three days.
You can wash produce with water alone, but using the diluted vinegar method first removes about 98% of surface bacteria. To make rinsing easier, place the broccoli in a colander inside of a clean sink basin. Use the spray setting on your faucet to rinse the vegetables.
Remove any damaged or wilted leaves. [5] X Research source If desired, save the stalks to add to stew, salad, or stir-fry. [6] X Research source You can leave the stalks on if your recipe calls for it. Just peel back and remove the outermost layer, which is tough to eat, with a knife or vegetable peeler.
You can use regular table salt or sea salt. If you’re unsure whether you’ll have enough water in the pot to cover the broccoli, you can put the broccoli in the pot and cover it with water. Then take it back out and set it aside.
Broccoli stalks take longer to cook then florets.
The broccoli is done when it is tender enough to easily insert the tip of a knife.
If you believe you may have cooked the broccoli too long, you can place the baking sheet into your fridge to speed up the cooling process.
Adding salt is optional. The advantage is that it will enhance the broccoli’s flavor. The disadvantage is that, over time, the sodium will cause the broccoli to be mushier.
Skipping this step will affect the color and texture of your broccoli. [15] X Research source
Shocking vegetables cooks them moderately, then cools them rapidly so they stay crunchy. [18] X Research source
