Don't Toss That Out!Elizabeth Winslow | NOVEMBER 14, 2019
Wait, don't toss that out! Those broccoli greens, pea leaves, and cabbage cores are delicious too. You've taken so much care to grow and harvest your plants, so think "from root to shoot" and access all the flavor and nutrition they have to offer! As an added bonus, you can start enjoying these varieties for weeks before your final harvest.
Harvest leaves starting from the bottom of the stem when they are a little larger than your hand in width. If you've waited a bit long to harvest your head of broccoli and you're seeing some flowers - don't worry. You can eat those too.
We don't all love having a lot of stems in our stir-fry, but save the stems to add texture and flavor to soups.
The leaves taste great, plus the tendrils make a great garnish.
Eat those leaves - they cook quickly and pair well with any dish where you would use spinach and kale.
Use the fronds in soups or add to salads for delicate pops of licorice flavor. The fronds also make for great cut-and-come-again greens while you're waiting to harvest the bulb.
Broccoli, Basil, Kale, Arugula, Fennel, Choy Sum, and Squash blossoms all work well in stir-fries and salads.
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