Can You Eat The Stem And Stalk Of Broccoli?

Wondering if you can eat the stalk of broccoli too? If you don’t always want it to end up in organic waste, we have good news for you.

Is broccoli stalk edible?

When broccoli is used in cooking, in most cases it is just the florets. The core and stalks of broccoli are also great for eating as they contain no toxins and are easily digestible with the right preparation.

Already knew?

The taste of the stalk is even reminiscent of green asparagus, which is why broccoli used to be called “asparagus cabbage”.

Prepare the broccoli stalk

Since you can safely eat the core of the broccoli, you can prepare it in a variety of ways. Before that you should:

  • cut off woody parts
  • Alternatively, peel the stalk completely
  • cut crosswise
  • cook whole broccoli stalk
  • alternatively cut into bite-sized pieces, thin strips, or slices

The stalk can be steamed, blanched, fried, boiled and pureed, or added to a raw salad. If you don’t have sensitive digestion, it’s also good to eat raw.

You can also make a puree or a sauce from the stalk. For the puree, you can simply boil the broccoli stalk until soft, add milk, and mash to a puree with a potato masher. You can puree and season the soft-boiled stalk with milk or cream for a sauce.

Broccoli stalk soup

A creamy soup is an ideal way to turn the stalk into a tasty dish. You can do this as follows:

  • Cook the stalk in broth or salt water (optionally cook other vegetables as well)
  • puree with a hand blender to a creamy soup
  • Season the soup to taste and refine with cream

Stem and stems healthy

A major benefit of the stalks and stalks is the greater amount of nutrients you ingest. They contain significantly more iron and fiber than the florets. For this reason, it is recommended not to throw them away and eat the stem and stalk of the broccoli as well. Other valuable ingredients in the stalk of broccoli are:

  • potassium
  • calcium
  • phosphorus
  • beta-carotene
  • Vitamin A
  • vitamin C
  • vitamin E
  • folic acid
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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