Broccoli and Broccoli Greens

What’s Below:

About Broccoli

Cooking & Storage

Recipes

ABOUT broccoli

Broccoli is a plant in the brassica family that has origins in Italy, Greece and Turkey where it was first cultivated over 4,000 years ago. The part of the plant that’s the most popular to cook with are its bushy flowers which are known as florets which make up the “crown” or “head” of broccoli. The broccoli variety most folks are familiar with due to its signature full, bushy head are native to the Calabria region of Southern Italy. Although most broccoli plants only produce one head of florets, the leaves surrounding the head are also edible and can be cooked like collards or kale. Broccoli and its greens are available all year round.

Although calabrese broccoli is the most well known type, other varieties of broccoli include romanesco, broccolini, and broccoli rabe. Several East Asian cuisines, particularly Chinese and Korean, have adopted and transformed broccoli into their foodways with the use of rich soy and fish based sauces, as well as in stir-fries and soups.

COOKING & STORAGE

• Edible parts: Floret heads, stems, and leaves

• Medicine and Nutrients: All types of broccoli can be delicious sources of vitamins and minerals like iron, Vitamin K and C.

• Storage for Broccoli Heads: To store it, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation. 

  Storage for Broccoli Greens: Store unwashed broccoli greens in  a plastic bag in the crisper drawer of your refrigerator. The leaves are hardy and can last for up to 2 weeks. If they wilt a little, trim the stems and stick them in a glass of water in the refrigerator overnight. Remove the stems and rinse the leaves just before eating.

Ways to Prepare 

• RAW: Broccoli leaves can be chopped fine for salads and slaws.

• COOKED: Broccoli can be sauteed, braised, steamed, baked, stir fried, and used in soups/stews. Their greens are very similar to collard greens, and should be treated as such. This is a very neglected part of the broccoli plant, most folks are not aware that such big hearty leaves can come from broccoli. Broccoli greens can be sauteed, braised, steamed, baked, stir fried, and in soups and stews. They can be used interchangeably in recipes that call for kale or collard greens. 

RECIPES

• Cooking with Broccoli Greens (The Forager Chef)

• Video Demo of Broccoli Cheddar Soup (Tabitha Brown)

• Caramelized Broccoli with Garlic

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Echinacea

What’s Below:

About Echinacea

Cooking & Storage

Recipes

ABOUT Echinacea

Echinacea is a native plant to Turtle Island offering so much beauty and healing in any garden. Also known as purple coneflower, echinacea is commonly grown as a perennial ornamental plant for its ability to grow well in various climates and soil conditions.

COOKING & STORAGE

• Edible parts: Flowers, leaves, and roots

• Medicine and Nutrients: Echinacea is known as a medicinal herb that helps combat the common cold and reduce flu symptoms.

• Storing and Shelf Stability: A bouquet of echinacea can be stored by first hanging it to dry and then crushing the flowers and leaves into a jar where they can be stored in a cool, dark area.

• Ways to Prepare: During peak blooming season (summer-fall) the flowers and leaves are harvested for tea and other infusions. Echinacea roots are also harvested in late fall for their potent medicinal properties. This plant is a welcome ally for pollinators and anyone needing additional immune system support after a very active summer and through the colder months!

RECIPES 

• Immune Boosting Peach Iced Tea

• Sugar Cookies with Edible Flowers

• Sage & Echinacea Throat Spray

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Anise Hyssop

Anise hyssop, also known as Licorice Mint is known for its fragrant licorice and sweet flavor that uplifts all the senses. This beautiful perennial herb is native to Turtle Island, here are just a few ideas for enjoying it:

• The flowers are edible, with a slightly lighter flavor - try them as a beautiful and tasty garnish or on salad.

• Anise hyssop can also be used in a bath - great for sore muscles, and to calm the mind!

• You can dry Anise hyssop as well, and enjoy a nourishing licorice flavor tea in the Winter! Just hang the stems upside down until crispy, then separate out the leaves and flowers and store in an airtight container.

• You can infuse honey - after drying, put some leaves in a jar and pour warm honey over them. Leave to sit for about a month and then enjoy!

Tulsi (Basil)

Also known as “holy basil”, Tulsi has been traditionally used to support immune system health, our response to stress and natural detoxification. It is an incredible plant!

Prepare a simple Tulsi tea by steeping a handful of leaves in boiling water for 5-10 minutes. Then strain and enjoy! You can let it cool and enjoy it on ice, and sweeten it a bit if you like, too.

Or, try a twist on a refreshing limeade by blending 3 limes, 2-3 Tulsi stems (with leaves and flowers), plus 1 cup of water. Pour the puree over a fine mesh strainer and discard the solids. Add another few cups of water and sweeten with honey to taste. Serve over ice.

You can also dry tulsi to enjoy this calming, grounding tea in the colder months. Just hang it upside down for a few weeks!

Dandelion Greens

Dandelion greens are at their peak in the spring to very early summer, before the flowers begin to bloom. They are known for a slight bitter taste, which is more notable in mature dandelion greens. However, that bitter taste can be removed by blanching or steaming them! Young dandelion greens are milder, which makes them appropriate to eat raw in salads. Other ways of cooking dandelion greens are sauteing, braising and putting in soups in place of spinach.

Storage: Store dandelion greens wrapped in a damp paper towel in an open ziploc bag in your crisper drawer for up to a week.

Recipes and Ideas: 

1. 10 Recipes Using Dandelion Greens

2. Dandelion Greens With a Kick!

3. Dandelion Greens and Beans Skillet

Basil

What’s Below:

About Basil

Cooking & Storage

Recipes

ABOUT Basil

Although basil is often associated with Italian and other Mediteranean cuisines, its origins are in India and China where its been cultivated for over 5,000 years. This herb is in the mint family and has slight minty as well as citrusy notes.

Genovese, or sweet basil

Thai Basil

Tulsi or “Holy” Basil

Many varieties of basil have developed over millennia or are recent hybirds, and here at Rock Steady, we grow 3 types of basil: Genovese, Thai, and Tulsi!

Genovese (sweet) basil is one of the more popular varieties used for cooking. This basil is a bit peppery with a hint of anise. 

Thai basil leaves are sturdier, more narrow, and have almost a serrated edge to them. It has a stronger flavor than Genovese basil, with more of an anise flavor. Thai basil is frequently used in Vietnamese and Thai food to season soups and fresh dishes like Bahn Mi and Spring Roll wraps.

Tulsi basil, also known as “Holy Basil” has a slight licorice taste, with a bit of a kick to it. This basil can be used for cooking, but it’s more commonly used for tea, which has numerous health benefits. 

COOKING & STORAGE

• Edible parts: Leaves and flowers

• Medicine and Nutrients: Also known as “holy basil”, Tulsi has been traditionally used to support immune system health, our response to stress and natural detoxification. It is an incredible plant!

• Storage: Store it for up to 1 week in the refrigerator. Rinse the leaves, roll them up in paper towels, and place them in a resealable plastic bag for up to about 4 days. You can also dry tulsi to enjoy this calming, grounding tea in the colder months. Just hang it upside down for a few weeks!

Ways to Prepare 

• RAW: Basil tastes great in fresh salads, especially those that have a tomato, cucumber, or lettuce base. Basil is unstoppably good with a firm or crumbly, salty cheese, and is also good as a garnish to chicken, fish, and grilled vegetable dishes. If you’re lucky enough to get a bunch with flowers they make for a tasty, slightly peppery addition to salads.

• COOKED: Basil (especially the tulsi, Thai, and lemon types) can be brewed as a tea, as well as infused in simple syrups or honey for sweetening drinks or cakes. It’s not great if cooked very long in most dishes, but imparts a beautiful flavor to tomato based sauces both hot and cold.

RECIPES

• Quick Tulsi Preparations:

  • Prepare a simple Tulsi tea by steeping a handful of leaves in boiling water for 5-10 minutes. Then strain and enjoy! You can let it cool and enjoy it on ice, and sweeten it a bit if you like, too.

  • Or, try a twist on a refreshing limeade by blending 3 limes, 2-3 Tulsi stems (with leaves and flowers), plus 1 cup of water. Pour the puree over a fine mesh strainer and discard the solids. Add another few cups of water and sweeten with honey to taste. Serve over ice.

• Tomato Confit with Pesto (A Cozy Kitchen)

• ผัดกระเพราไก่ Authentic Thai Basil Chicken (Eating Thai Food)

• Gỏi Cuốn (Vietnamese Rice Paper Rolls) (Wok & Kin)

• Basil Pesto (The Mediterranean Dish)

• Tulsi Tea (Food in Jars)

Authored and compiled by Maya Marie of Deep Routes and Amara Ullauri.