Buying & Storage:   Broccoli is found in every supermarket and produce market. Some produce markets sell it two ways - Broccoli (long stems) and Broccoli Crowns (short stems - at a higher price). The reason is that some people broke the stems off to reduce the weight they paid for. This way breaking off the stems automatically puts it in a higher price bracket.

Select broccoli heads that are very dark in color and firm, and the stems should be crisp and not at all rubbery. Flowerheads may be dark green or have a bluish or purplish cast. Overaged broccoli will start to yellow, the flower heads will start to loosen and soften, and the flowers will start to open. At this point it will be bitter and cook mushy.

Broccoli leaves are quite edible but have generally been stripped off in the markets. If any small ones are attached they can be cooked along with the florettes. In the case of Chinese Broccoli, it is stems and leaves that are used as there are only a few flowers.

Broccoli should be refrigerated in a loose plastic bag and should be used within one to three days depending on original condition.

Recipes can be ambiguous about how much broccoli to use. In general if weight is given it should be taken with no more stem than is seen in the photo above.

Frozen Broccoli can be used for many recipes. It will generally have very little stem, but it's already somewhat cooked and it's higher in salt, so reduce the salt a touch and watch your cooking time or you'll have mush.

Cooking:   Because of the great difference in cooking time between stems and flowers, broccol is usually broken or cut into florettes. Thicker florette stems can be split lengthwise to equalize cooking time. The photo shows "small florettes", the most commonly used size, prepared for cooking. Thicker stems can be cut into fairly narrow slivers if want to use them, but very large stems need to be peeled first because the outer layer is fibrous.

The best way to cook broccoli is in a steamer. Placed over boiling water florettes with short split stems should be tender in 5 to 7 minutes. If you are using slices of stem, give them about 2 minutes lead over the florettes.

Acids:   Lemon juice, vinegar and other acids will quickly dull the green color of broccoli, and the hotter it is the faster it will dull. If you use acid in a recipe it should be added after the broccoli is removed from the heat and it should then be served immediately.