If it's limp, wilted or a little softer than usual — in other words, kind of sad — then while it may be past its prime, is isn't out of the game altogether. Your options are to revive your sad produce, freeze it, or use it immediately. Saute.
If the stem or florets look wilted, they have lost too much moisture and should be tossed. If your broccoli doesn't pass all three of these checks, it's time to say goodbye. But if your broccoli looks, smells and feels fresh, it's still OK to cook with!
It's the perfect way to use up veggies and herbs that are past their prime. You know, the ones that aren't crisp enough for salad but are still safe to eat. Hardy greens (like kale or Swiss chard), wilty herbs and fresh garlic are steamed until they're really soft and tender.
WILTED. A quick soak in ice water for 5 to 10 minutes is often enough to reinvigorate wilted veggies. Bendy carrots will straighten right up, lettuce will crisp, and limp broccoli will find its strength again.
Broccoli stems should be firm, and the florets should be crisp. If the stalk feels limp or soft, it's a sure sign of a bad bunch. The same goes for the florets. Once they start to wilt, it's only a matter of time before the broccoli needs to be tossed.
If your broccoli is starting to look a little sorry, try this: Trim about 1/2 inch from the base of the stalk and set the stalk in a glass of cold water; refrigerate overnight. It should perk right back up.
If you store your broccoli in a tightly sealed bag, the ethylene will be trapped and will hasten the breakdown of the vegetable. But leaving it unwrapped exposes your broccoli to dry refrigerator air, which will quickly make it wilted and limp.
Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick. Spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor, but they do not generally make you sick.
Wilted vegetables can have disease or be rotten, so it's best not to eat them. Fresh vegetables wilt because they lose moisture. The vegetables become soft and flexible and vitamin content drops. Wilting does not make fresh vegetables inedible, but wilting could signal plant disease or rot.
Vegetables go limp because they're dehydrated; they lose water as time goes on and lose their turgidity and crispness. They hold up better, then, in more humid, colder environments (i.e., the refrigerator). To bring perk back to your vegetables, let them drink water. Plunk them in a bowl of ice water.
Texture: If the broccoli stem or leaves start to get soft or wither it's time to toss.
If areas of the broccoli are turning yellow or brown, for example, it indicates that the vegetable has seen better days — and if you spot any mold growths, it's definitely time to toss it.
That's because germs can stick to the surface of leaves and even get inside them. If you eat contaminated leafy greens without cooking them first, such as in a salad or on a sandwich, you might get sick. CDC estimates that germs on produce eaten raw cause a large percentage of U.S. foodborne illnesses.
Place the Produce in Ice Water.
For most produce, you can submerge the food in a bucket or large bowl of ice water. Then, put the container with the vegetables in the fridge to keep the water cool. Let the food soak for 15 to 30 minutes. Heartier produce, such as root vegetables, may need longer, or up to one hour.
Moisture in the fridge is what causes most fruit and veggies to lose their crisp texture and start to soften and go bad. By lining your fridge's veggie drawer, you'll absorb excess moisture and keep fresh produce crunchy for an extended period of time.
When it comes to fresh fruits and vegetables, if it smells, is mushy or has visible signs of rot or mold, toss it or cut out the affected spots. If it doesn't show any symptoms of spoilage, it should be safe to use—just get to using these tasty fresh finds quick!
Vegetables and Leafy Greens
In fact, fruits and vegetables have caused a number food poisoning outbreaks, particularly lettuce, spinach, cabbage, celery and tomatoes ( 10 ). Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria.
Old vegetables will smell and taste terrible, but they're only dangerous if they have mold or rot on them.
How Long Does Broccoli Last? Both raw and cooked broccoli will last for 3 to 5 days in the refrigerator when stored properly. Blanched broccoli will last between 10 and 12 months in the freezer.
Rinsing some produce, such as leafy greens, with a vinegar solution (1/2 cup distilled white vinegar per 2 cups water) followed by a clean water rinse has been shown to reduce bacterial contamination but may affect the taste.
Signs and symptoms of E. coli O157:H7 infection usually begin three or four days after exposure to the bacteria. But you may become ill as soon as one day after exposure to more than a week later.
You can wash all you like but you can't get rid of all of the foodborne pathogens on your lettuce leaves because some hide within the plant tissue.
Broccoli food poisoning is a common occurrence. Cooked broccoli can be easily cross-contaminated by other ingredients and raw broccoli can be contaminated by salmonella and cause sickness even after being washed. Symptoms of salmonella food poisoning can include bloody diarrhea, cramping, and fever.
Broccoli is spoiled if it's limp, slimy, or if large areas are dark, rotten, or moldy. Yellowing broccoli is okay to eat, but it will taste bad, so it's better to toss it or at least cut out the yellowing florets. Discard cooked broccoli that's been in the fridge for more than four days.
Even though broccoli doesn't have an expiration date, you can get sick if you eat it after it goes bad. Spoiled broccoli has an unpleasant taste, so you won't want to eat more than a bite. Consuming a large portion may cause food poisoning with symptoms that include mild cramps, abdominal pain, vomiting, and diarrhea.