What to look for
Look for tight green florets and firm stems without yellowing or a strong cabbage odor. A little variation in green or purple tone is normal.
Store it thoughtfully
Refrigerate unwashed and loosely covered so moisture does not collect. Wash and dry just before cutting.
How to use it
Cut florets evenly and peel thick stem skin before slicing the tender center. Roast dry pieces for browning or steam briefly for a bright, tender result.
When you need a substitute
Broccolini has thinner stems and cooks faster; cauliflower is milder and often needs a little longer. Frozen broccoli releases more water.
A common pitfallBoiling until olive-drab makes broccoli soft and sulfurous; stop when tender with a little structure.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
