How to Use Edible Broccoli Stems (aka Stalks)

Broccoli stalks, aka broccoli stems, are an edible bonus that comes with the head of broccoli you buy in the store. Using the stems is a great way to make the most of the entire harvest.

Still learning your way around the kitchen? Be sure to check out the rest of the posts in my “know your ingredients” series!

When you buy a bunch of broccoli, you’ll likely cut the florets and cut them up for steaming as a veggie side dish. But don’t discard the broccoli stems.

Raw broccoli stalks are edible, too. In fact, they’re my favorite part of the broccoli.

The stems of this cruciferous vegetable has a deliciously crunchy, mild flavor that makes me wish there was more stalk than floret on broccoli!

Broccoli is a good source of fiber and vitamin C, too. All parts of broccoli are edible, so save any broccoli leaves still attached to the head, too.

You do need to know how to prepare them, though. 

Prepping Broccoli Stalks for the Table

If you purchase broccoli from the grocery store or any of your local farmers markets, the broccoli stem might be quite short. Food producers have gotten smart and seem to be using more of the vegetable to make ready-to-use broccoli slaw. 

If you grow broccoli in the garden, you’ll have access to a much longer broccoli stalk. It’s all yours! 

In both cases, cut the florets from the stems. Use a vegetable peeler or sharp paring knife to peel the broccoli stalks, removing the tough outer layer. This layer tends to be a bit woody; you want to remove that. The inside is delicious and tender. 

If you’re growing broccoli at home, cut the plant at the base. You’ll see that the older part of the plant is woodier than the newer growth. Remove that fibrous outer layer and reserve it for the compost or your animal friends, and use only the bright green new growth. 

Once the outer skin is peeled away, you can cut it in small pieces or julienne strips, as you like. 

Utilizing the stalks of broccoli is a wonderful way to make the most of the entire harvest. Eating all the parts of the crops we harvest or bring home is a frugal way to put food on the table. 

8 Different Ways to Use Broccoli Stems

One of my favorite ways to eat this unexpected veggie is to eat the raw stems. The flavor is mild, the crunch is wonderful, and it is such a healthy snack! Dip it if you like — it’s good with this Caesar ranch dressing. Cut them into sticks or thin rounds and add them to your next crudite platter and people will wonder what they are!

Adding roughly chopped raw broccoli stems to a green salad provides a nice crunch. Or shred the stalks and stir them into your favorite coleslaw recipe. 

Spread the broccoli stems in a single layer on a baking sheet and drizzle with a tablespoon or two of olive oil. Sprinkle with salt, pepper, and garlic powder and use your hands to toss the broccoli until coated. Roast broccoli stems in a 400°F oven for 15-20 minutes or until it begins to brown. 

Cut them into thin slices or julienne and add them to your next stir fry or saute them a bit before adding to scrambled eggs. 

It’s a great addition to your favorite vegetable soup recipe, adding nutrition from something that was destined to be food waste. Or use them to make cream of broccoli soup.

The stems can be chopped and added to whatever dish you’re cooking with the chopped broccoli florets. Include them when you make this delicious broccoli salad. 

Drop the prepped broccoli stems in your food processor or use a box grater to turn them into broccoli “rice,” much like the low-carb cauliflower rice so many have embraced. 

Ferment the broccoli stalks using the brine method spelled out for this fermented cauliflower. In fact, you could mix the stems with cauliflower for a mix of fermented veggies. 

Storage

If you have enough for leftovers, place the raw vegetables in an airtight container and store in the fridge for several days.

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