Broccoli
Peak season in the Midwest · up 36% this week
This vegetable is at its local-harvest peak from October through December, and is sold in stores year-round. This week it's peak season in the Midwest — buying it in season usually means better quality and, as the regional prices below show, a lower price.
Per a typical 91g serving, scaled from the per-100g figures in USDA FoodData Central (Broccoli, raw).
- How to pick a good one
- Tight, dark green or slightly purple florets with no yellowing — yellow means the buds are opening and it is past its best. The stalk should be firm and the cut end moist rather than dried and split.
- What a good price looks like
- Crowns run $1.50 to $3 a pound; whole heads with stalks are cheaper per pound and give you more food, so they are the better buy if you use the stalk. Under $2 is a good price. Broccoli is cheapest in autumn and early spring and gets expensive through high summer.
- What you actually get
- A pound of whole broccoli gives roughly 12 oz usable if you keep the stalk, or about 9 oz if you do not — a difference of nearly a third. A crown serves two to three. Bagged florets cost more per pound and you are paying for the part that was going to be trimmed anyway.
- How to store it
- Refrigerate unwashed in a loose or perforated bag for three to five days. Broccoli respires quickly, and a sealed bag traps moisture and rots it.
- In the kitchen
- The stalk is the best part and most people bin it. Peel the woody outer layer off with a knife and the core underneath is sweeter and more tender than the florets — slice it into coins and it cooks in the same time. Cut florets through the stem rather than sawing across the head, so they hold together. Five minutes is usually plenty; the sulphurous smell people dislike is the smell of overcooked broccoli.
- Getting the most out of it
- Do not throw away the stalk: peel the tough outer layer and the core is sweeter than the florets. Roasting at high heat beats steaming for flavour. Overcooking is what releases the sulfur smell people dislike, so pull it while it still has bite.
- Mini Broccoli Cheddar QuichesRecipe by Budget Bytes~$0.51 / serving 1 in-season
- Broccoli RiceRecipe by Spend With Pennies~$0.55 / serving 2 in-season
- Bacon Broccoli and Potato FrittataRecipe by Foodie Crush~$0.69 / serving 3 in-season
- Baked Broccoli Mac and CheeseRecipe by Skinnytaste~$0.82 / serving 2 in-season
- Asian Noodle SaladRecipe by Well Plated~$0.86 / serving 3 in-season
- Broccoli Fettuccine AlfredoRecipe by Budget Bytes~$0.87 / serving 2 in-season
See all 415 recipes with broccoli →Filter by diet, time, budget, and macros.
Price from the USDA National Retail Report. Nutrition per typical serving, computed from USDA FoodData Central.
Broccoli — FAQ
When can you buy broccoli in season?
This vegetable is at its local-harvest peak from October through December, and is sold in stores year-round. This week the Midwest has broccoli marked peak season.
What's the price of broccoli right now?
As of the week of September 4, 2026, the price of broccoli in the Midwest is $3.00/lb, up 36% from last week. It's cheapest in the Southeast at $3.00/lb.
How many calories and how much protein are in broccoli?
A typical 91g serving of broccoli has about 31 calories, 2.5g protein, 6g carbohydrates, 0.4g fat, and 2.4g fiber, per USDA FoodData Central.
What can I make with broccoli?
SeasonSort indexes 415 recipes that use broccoli, each with its cost per serving computed from this week's prices — starting from about $0.26 a serving. The cheapest are listed on this page, with a link to the full filtered list.