Quick Tips: Broccoli

Broccoli, a relative of cabbage, is one of those gas-inducing veggies that contains raffinose, a naturally occuring sugar. Choose firm, tight and dark green heads, avoiding stalks with woody edges. If the skin on the stalk is thick, peel it like you would a carrot. The stalk, a part many discard, is actually a very yummy addition to stir-fries, with a milder but still very broccoli-like taste.

As for the buds (the flowery part we're used to), don't cook them too long or they'll get mushy and more sulfrous. It's best to separate the stalks from the bud shoots for cooking, as the stalks take decidedly longer.