{"id":25275,"date":"2025-07-13T19:24:14","date_gmt":"2025-07-14T02:24:14","guid":{"rendered":"https:\/\/extension.wsu.edu\/skagit\/?p=25275"},"modified":"2025-12-18T15:34:33","modified_gmt":"2025-12-18T23:34:33","slug":"skagit-food-preservation-broccoli","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/skagit\/2025\/07\/13\/skagit-food-preservation-broccoli\/","title":{"rendered":"Skagit Food Preservation: Broccoli"},"content":{"rendered":"\n

For a printable version of this page: Broccoli<\/a><\/p>\n\n\n

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Broccoli
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Broccoli gets its name from the Italian word broccolo, which means “the flowering crest of a cabbage.” The climate and soil in Skagit Valley are ideal for growing broccoli and other vegetables in the Brassica family like cauliflower, kale and turnips. About 1,400 acres of broccoli grown in Skagit County provide 90 percent of western Washington\u2019s fresh market during the spring and fall months.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n\n


Nutrition<\/h2>\n\n\n\n

Broccoli is high in many nutrients, including fiber, vitamins A, vitamin C, and vitamin K, iron, calcium, and potassium. Broccoli is associated with health benefits including protection against cell damage, improved blood sugar and reduced risk of cancer.<\/p>\n\n\n\n

Selection<\/h2>\n\n\n\n

Select fresh, tender, young stalks. They should have bright green heads, leaves and stems with compact dark green buds. Avoid broccoli that looks limp, has an odor, or has buds opening to show yellow.<\/p>\n\n\n\n

To clean broccoli, dip whole broccoli head or florets in a bowl filled with warm, clean water for 30 seconds, then rinse with cold water. Dry with clean paper towel or cloth<\/p>\n\n\n\n

Storage<\/h2>\n\n\n\n

For best storage, store broccoli uncovered in the refrigerator. Storing in a plastic bag will shorten shelf life, as will washing or chopping. For best quality use within a week. Wash under running water and chop just before using.<\/p>\n\n\n\n

Measurements<\/h2>\n\n\n
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Freezing <\/h2>\n\n\n\n