Content
Most recipes call for the use of broccoli florets. Accordingly, most of the head after they are cut is “discarded”. However, in fact, almost the entire above-ground part of the plant is suitable for consumption - the stalk, stems and leaves of broccoli can be eaten. Moreover, it is not only quite tasty if prepared correctly, but also beneficial for the body.
Edible parts of broccoli
Contrary to popular belief, not only the florets of broccoli are edible. The entire above-ground part of the plant, including the stalk and leaves, can be eaten. Only the roots are unsuitable for eating: they are very bitter, which inevitably irritates the gastric mucosa and in most cases causes severe pain and cramping in the abdomen.
Are broccoli leaves edible?
Broccoli leaves, if they have retained their characteristic dull green tint with a grayish tint, have not turned yellow or wilted, having lost their tone, are definitely safe to eat. Of all parts of the head, they contain the maximum concentration of beta-carotene.
The leaves do not have any distinct taste. It is typically “cabbage”: neutral-fresh, with a light, barely perceptible bitterness and the same sharpness in the aftertaste.Some note similarities with lettuce and spinach.
Fresh broccoli leaves without traces of damage by pathogenic microflora and pests can and even should be eaten
Is the stalk of broccoli edible?
The stalks and stalks of broccoli can also be eaten, including raw, although they are a bit tough. Before doing this, be sure to remove the surface layer of a fairly dense skin from them with a knife or vegetable peeler - it will be difficult to chew. The texture of these parts of the head is fibrous, the taste is neutral. Depending on the variety or hybrid, varying degrees of intensity of sweetness or bitterness may be detected.
The stalk and stems are a valuable source of fiber and pectin. Accordingly, they will be useful for activating the digestion process and “cleansing” the stomach and intestines of food debris, waste, and toxins.
However, it is better to refrain from eating stalks of store-bought broccoli. It is this part of the plant that most actively accumulates nitrates that are harmful to health. To prevent the same thing from happening to self-grown heads, you need to be especially careful about applying nitrogen-containing fertilizers. In principle, the amount of nitrates in broccoli stalks and stalks can be checked, but not everyone has such devices.
The stalk makes up a significant part of the mass of the head, so it is not advisable to throw it away
How to use broccoli stalk
There are few people who like to “crunch” fresh broccoli stalks; they are mostly practiced by cooking them. They have a rather specific texture; many varieties and hybrids have a characteristic bitterness. However, they may well become an interesting and unusual addition to green salads.
After heat treatment, taste defects disappear, it becomes almost “neutral”. Grated on a fine grater or cut into small pieces and thin strips, stalks and stems are added to vegetable soups, casseroles, stews, pancakes, and even used as a “cooking” for pancakes.
It is recommended to first blanch them in boiling water for 3-5 minutes. Or you can boil the broccoli stalk until semi-soft in slightly salted water.
It is important not to “overexpose” the stalks in boiling water, so that an unpleasant “sulphurous” smell does not appear.
In their entire form, they are baked in the oven, sprinkled moderately with vegetable oil, grilled, or steamed “pure” or with any spices. This is a dietary dish, but quite “heavy” for the stomach due to its high fiber content, so it is not recommended to eat it at night to avoid the unpleasant feeling of bloating.
What to do with broccoli leaves
The simplest and most obvious option is to eat the leaves fresh, like any greens. However, their heat treatment is also quite acceptable. In principle, they can replace some of the inflorescences in recipes that involve frying, baking, boiling or steaming broccoli.
They are also added to any “green” or vegetable smoothies, omelettes, and complex side dishes. One of the popular recipes in Asia is chopped leaves stewed in a deep frying pan with a small piece of butter, finely grated carrots and chopped or otherwise chopped onions.
The taste of greens is relatively “neutral”, so it harmonizes well with any main dishes of meat, poultry, fish, and seafood. This “extra” ingredient is guaranteed not to ruin the salad, especially if you season it with soy sauce or sesame oil.
Can I eat raw broccoli leaves?
Raw broccoli leaves can also be used as food. In Southeast Asia and Japan, they are often added to “green” salad mixes. It is believed that the darker and more saturated the color of the leaf, the more pronounced the characteristic bitter-sharp taste.
It is these greens that are most “in demand” by adherents of oriental traditional medicine and those who lead a healthy lifestyle. It is believed that it contains natural enzymes in the highest concentrations that activate metabolism and restore it in case of “failures”, which determines the benefits of dark green broccoli leaves for the body.
When bitterness and pungency seem excessive, they can be easily removed by blanching in boiling water for 2-3 minutes. True, if you “cook” broccoli leaves this way, the texture will also change – they will stop crunching and become soft and tender. You also need to take into account that during heat treatment, even for a short period, the benefits of greens suffer - vitamins A and C are especially actively destroyed.
Conclusion
The fact that the stalk, stems and leaves of broccoli can be eaten will be a real “culinary discovery” for many. These parts of the head do not require any specific processing or preparation; they do not have a very pronounced taste, however, they can “complement” the recipes of many dishes. And in terms of the concentration of some healthy substances, the leaves, stems and stalks of broccoli even surpass the inflorescences.
