Broccoli sprouts
Brassica oleracea var. italica · Brassica
Top 10 pairings
Broccoli sprouts are the just-germinated seedlings of ordinary broccoli (Brassica oleracea var. italica), grown in water without soil and eaten whole — root, stem and seed-leaves — only three to five days after sowing. A tangle of fine white stems topped by tiny green cotyledons, they carry a fresh, peppery, raw-cabbage bite and are prized above all as an exceptionally concentrated source of the glucosinolate that yields sulforaphane.
Picking a good onedrag
Tight and darkYellow and flowering
Firm but palingUse this weekStill good hot — roast or stir-fry
BeadsClosed, brighter green
Cut endDrying, rim going brown
SqueezeFirm, slight give
SmellNeutral
These cues are Broccoli's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
61%
Edible part
151 g · leaves, tough stalk out
248 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 8× longer than the counter.
95–100%
Humidity
Vented
Airflow