The following chart indicates estimated steaming times for some common vegetables. Cooking times will greatly depend on the size, age and type of vegetable. The best way to check for doneness is to taste the vegetables throughout the cooking process.

Artichokes, Baby – 5 to 6 mins

Artichokes, Full-Size – 35 to 40 mins

Asparagus, Large – 5 to 6 mins

Asparagus, Small – 3 to 4 mins

Bean Sprouts – 3 mins

Beans, Green Wax – 15 to 18 mins

Beans, String – 3 to 7 mins

Beets – 30 to 35 mins

Broccoli, Florets – 3 to 4 mins

Broccoli, Spears – 5 to 6 mins

Broccolini – 4 to 5 mins

Brussels Sprouts (mark the stem with an ‘X’) – 10 to 12 mins

Cabbage, Quartered – 20 to 23 mins

Cabbage, Sliced – 8 to 12 mins

Carrots, Sliced (1/4" -inch thick) – 5 to 7 mins

Cauliflower, Florets – 4 to 5 mins

Cauliflower, Head (core removed) – 15 to 20 mins

Celery – 4 to 7 mins

Corn on the Cob – 10 to 15 mins

Fennel – 10 to 12 mins

Greens, Hearty (kale, chard) – 5 to 10 mins

Greens, Soft (spinach, watercress, escarole) – 3 to 5 mins or just until wilted

Leeks – 10 to 15 mins

Parsnips (1.5" -inch pieces) – 8 to 10 mins

Peas, Snap – 5 to 6 mins

Peas, Snow – 10 mins

Potatoes, Small – 10 to 15 mins

Potatoes, Sweet (1" -inch pieces) – 12 to 15 mins

Spinach – 3 to 5 mins

Squash – 30 mins

Turnips (1/4" -inch slices) – 15 mins

Winter squash (2" -inch pieces) – 15 to 20 mins

Zucchini (1/4" -inch slices)– 5 to 7 mins