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Cooking Tip of the Day
Broccoli stems and stalks should always be saved and used in delicious dishes. Just like the broccoli heads, stems contain healthful vitamins, antioxidants, minerals, and fiber.
Broccoli stalks need to be peeled and the tough outer layer discarded, but the inner part of the stalk is tender. Some people feel that this inner layer is even sweeter than the broccoli heads.
This tender interior can be diced, sliced, or grated, the same as any other root vegetable.
Broccoli stems can be frozen with other vegetable cuttings and then used to make a vegetable broth.
An easy way to roast the stems is to simply coat with a little olive or vegetable oil, salt, and pepper. Any other herbs and spices such as garlic and/or onion powder, oregano, sage, etc. can be added.
The stems can be sliced or shredded into slaws and salads. Shredded broccoli stems can be added to a little shredded cabbage, or carrots and tossed with a simple vinaigrette. This can easily be made a day ahead for a quick and easy lunch or supper the next day.
Broccoli stems can be sauteed or stir-fried, along with sliced onions, peas, and carrots. Soy or teriyaki sauce and a little grated ginger root will create a very simple oriental-flavored dish.
Broccoli stems can be sliced or diced and added to a favorite vegetable or chicken soup.
Pickled broccoli stems can be eaten with burgers, sandwiches, or used as a topping for salads. Cut the broccoli stems into matchsticks or thin slices. Pour a hot combination of vinegar and water in equal amounts seasoned with pickling spices, salt and a small amount of sugar. Let sit in the refrigerator overnight.
Broccoli stems can be dehydrated and powdered to add to soups and smoothies.
Broccoli stems can be air-fried and enjoyed as broccoli chips.
Other uses for broccoli stems include pestos, casseroles, and even cooked until very tender and mashed for baby food.
Articles that may be of interest:
Click here for a great assortment of broccoli storage keepers, dehydrators and air-fryers at Amazon.
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2026
