How to choose your broccoli with Olivier Valade
In the grand family of Cruciferae, I want broccoli! In XV century, Catherine of Medicis was the one to introduce it to France. But, it has only become well reknown in the 1980s. Noticeable for its green head, the South Italian cabbage holds great secrets for our health that are so beneficial to our health.
Chef Olivier Valade from Château Saint-Jean at Montluçon tells you everything here.
How to choose and store
Usually, broccolis sold on markets are Calabrese. You easily recognize it by its crown shape and large central stem, short branches and a compact, bulging head.
Fresh broccoli has a firm stem. We advise you to keep a close eye on this stalk, as even one dry patch will cause it to decompose quickly. A dry stalk is usually a sign of premature harvesting. Also make sure that the colour is uniform, green and not yellowed, and that the buttons are tight.
Follow your purchase, broccoli can be stored for 4 to 5 days in the crisper of your refrigerator. If you don’t plan to eat it in the next few days, it can easily be frozen for 12 months. To do this, blanch the broccoli florets for 5 minutes in boiling water and then dry them thoroughly.
In the refrigerator, it is important to put the vegetable in a kraft paper bag or its original plastic packaging. This protects the buttons from shocks. To allow air to circulate freely and slow down the decomposition process, make holes in the packaging at the level of the florets and cover the broccoli loosely.
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