Broccoli Leaves
Brassica oleracea var. italica
Broccoli originated in the Mediterranean region of Italy. There is evidence of Ancient Romans eating it as early as 600 years before the common era.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • | • | • |
Description
Broccoli leaves form along the stalk of the broccoli plant while the crown forms at the top of the stalk. The leaves are green in color and have a similar taste (though sweeter!) and texture as that of their brassica cousins, kale and collards. Broccoli leaves are high in beta carotene and Vitamin A.
Storage tips
Remove any twist ties and place the leaves in a plastic bag. Store the bag in the crisper drawer of your fridge. They will last from 5-7 days.
Culinary tips
- Treat broccoli leaves as you would kale or collards: the stems and ribs will be tougher than the leaves so you can either remove and compost them or cook them longer than the leaves until they are tender.
- Broccoli leaves are best cooked. They can be sauteed, steamed, roasted, or baked into chips like kale.
- Broccoli leaves can be juiced: try juicing them along wih apple, lemon, and ginger root. You can also add them to smoothies.
