How to Store Broccoli (2024)

FAQs

How to Store Broccoli? ›

The best place to store broccoli is in the refrigerator, but like other cruciferous vegetables, broccoli likes having some room to breathe. Keep it in a loosely wrapped or perforated plastic bag so it will still get some air circulation.

Place the clean, dry broccoli loosely in the plastic bag it came with—with or without paper towels to soak up excess moisture. Then stash it in the crisper drawer or the back of your refrigerator, where it can stay cool and have a little breathing room.

Fresh broccoli lasts between 3 to 5 days in the fridge when properly stored. “For cut-up broccoli, I would say no more than 4 days for optimal use,” Amidor says. “But it's best to cut from the whole head right before cooking or eating to maintain nutrients.”

Cutting a rinsed head of broccoli or cauliflower into florets will allow moisture to escape and prevent spoilage. To store: Store chopped fresh broccoli and cauliflower or trimmed Brussels sprouts in a glass or plastic container with a slightly vented lid, or cover loosely with plastic wrap or a paper towel.

To maintain the crispness, store broccoli in a plastic bag in your refrigerator's crisper drawer and use it within three to five days. Not sure whether you'll use the produce that soon? You also have the option of freezing broccoli, which prevents it from turning yellow too quickly.

The best place to store broccoli is in the refrigerator, but like other cruciferous vegetables, broccoli likes having some room to breathe. Keep it in a loosely wrapped or perforated plastic bag so it will still get some air circulation.

Fill a glass or small pitcher with ice water and place the entire stalk of broccoli in the water. There's no need to cover it—broccoli requires air circulation so that it can breathe, so let it all hang out. The other way to store broccoli is by loosely wrapping the broccoli stems in damp paper towels.

Learning about how to store broccoli properly is one easy way to prevent your broccoli from spoiling in the first place. Broccoli can be stored in the fridge or freezer, whole or cut into florets and can last anywhere from three to five days.

Look for any patches or mold or little black dots; this is a sure sign it's time to throw your broccoli out. Also, keep an eye out for any yellowing or sprouting. If the tiny bunds on your broccoli look like they're about to bloom, that's a key indicator that it's past its prime.

Lay the broccoli in a single layer on a parchment paper-lined sheet tray or plate. Place in the freezer until completely solid, 1 to 2 hours. Once frozen, transfer to a plastic container or resealable freezer bag. The broccoli should stay fresh-tasting and free of freezer burn for 6 to 8 months.

How do you store broccoli and carrots in the fridge? ›

Most vegetables, like carrots, potatoes, broccoli, cabbage and celery should be stored in a plastic bag or container in the crisper of your fridge. Mushrooms are best stored in a paper bag. Vegetables should be stored in a different part of the fridge than fruit. This will prevent them from ripening too fast.

Cruciferous vegetables consist of broccoli, cauliflower, Brussel sprouts, cabbage, and other similar produce in that family. They are best stored in the refrigerator, either wrapped loosely or stored in a perforated bag as it's best to give them room to breathe.

Stash the broccoli in a cold part of your refrigerator — like the crisper drawer — preferably away from fruits and that produce excessive ethylene gas like apples. If there's no room in the crisper, store it on a shelf near the back of the fridge.

The short answer: It is completely safe to eat yellow broccoli. That said, you may notice a strong and bitter flavor that you're not used to getting from fresher broccoli. Some people do find this unpalatable, especially if they attempt to eat yellow broccoli raw.

Visual Appearance and Color

You don't want to see off colors, either. Broccoli should be green, so it's a bad sign if the florets turn yellow or brown. If there are any visible mold spots, or if the broccoli looks mushy, it's definitely time to toss the bunch.

Lay the broccoli in a single layer on a parchment paper-lined sheet tray or plate. Place in the freezer until completely solid, 1 to 2 hours. Once frozen, transfer to a plastic container or resealable freezer bag. The broccoli should stay fresh-tasting and free of freezer burn for 6 to 8 months.

Use one teaspoon salt per 1 cup of water. Salt provides a “barrier” against carbon dioxide, which prevents chlorophyll from changing color. Make sure that you have enough water in your pot so that all of the broccoli is floating in it.

The USDA recommends washing produce just before using it to slow spoilage. If you need to rinse your broccoli a day or more in advance, give it a whirl through the salad spinner or dry it thoroughly with a clean towel before storing it in your refrigerator.

Plunge your broccoli into the ice water and let sit for about 10-15 minutes. Lift the strainer from the bowl and drain the broccoli over the sink. This should revitalize the broccoli with some of its former snap.