Steaming and Boiling Time Calculator
Choose the vegetable and whether you are steaming or boiling it for the timing.
Used for how much to buy. It does not change the cooking time.
Answer
8–12 minutes
The details
Cooking more than one vegetable?
Put the slowest in first and add the quicker ones later so everything finishes together. Add My Meal items for each one and the Meal Synchroniser will work out the order for you.
Next step
Worth knowing
- Time from the point the water underneath is properly simmering and steam is coming through.
- Steaming keeps more colour, texture and vitamins than boiling, and it is very hard to make vegetables watery this way.
Source: Standard UK packet and cookery-school timings for boiled and steamed staples · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Steaming keeps more flavour and colour
Boiling leaks water-soluble vitamins and flavour into the water. Steaming keeps them in the vegetable, and gives you more control over the texture.
Time it from when the steam is going
A cold pan is not cooking anything. Wait until the water is properly boiling and steam is coming through before you start the timer.
Stack a steamer by cooking time
Slowest at the bottom, quickest on top, added later. Green vegetables in particular go from bright to grey in a couple of minutes.
Questions and answers
More questions about steaming and boiling vegetables
Is steaming healthier than boiling vegetables?
Steaming keeps more water-soluble vitamins and flavour in the vegetable, since boiling lets them leach out into the cooking water. The difference matters most for vegetables cooked briefly, such as broccoli and green beans.
How do I stack a steamer so everything finishes together?
Put the slowest-cooking vegetables in the bottom tier, nearest the heat, and the quickest on top, adding those later rather than at the start. Choose the vegetable above and the method to see how it compares with others you are cooking.
Why do green vegetables turn grey when overcooked?
Prolonged heat breaks down the chlorophyll that gives green vegetables their colour, turning them dull and grey as well as softer than intended. Timing them from when the water is properly boiling or steaming, rather than from when the pan first went on the hob, helps avoid this.
Can I use the cooking water from vegetables in gravy or sauces?
Yes, vegetable cooking water carries flavour and some nutrients, so it makes a useful base for gravy or a stock instead of being poured away.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.