Broccoli can be stored in the fridge or freezer, whole or cut into florets and can last anywhere from 3 to 5 days.
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.
Store broccoli in your refrigerator whole or cut in to florets for anywhere between 3-10 days. Whole heads of broccoli will last closer to 10 days whereas florets will perish faster. You can freeze broccoli for up to several months!
If the stem is soft, it has begun to spoil. Jackson also says to avoid eating any florets that have become mushy. The smell test is also an easy one because broccoli tends to give off a very unpleasant odor once it's gone bad. If the broccoli no longer smells fresh, you'll know immediately and shouldn't consume it.
Properly wrapped, your broccoli can last up to a week in the fridge and maybe even a few days longer. But if you overbought or just can't use it up in time, you can also freeze broccoli to enjoy whenever you like.
Properly stored, broccoli lasts about three to five days in the fridge—whether it's cooked or raw. Raw chopped broccoli, though, will probably go bad in about two days (so eat up!).
Broccoli can be stored in the fridge or freezer, whole or cut into florets and can last anywhere from 3 to 5 days.
Fresh broccoli lasts 4 to 7 days in the fridge.
If you cut it into florets, you can store them in an airtight container or freezer bag in the refrigerator for 3 to 4 days. Cooked broccoli lasts 3 to 4 days as well. If those periods aren't long enough, you can always freeze broccoli. (I cover freezing below.)
Is broccoli that's turning yellow safe to eat? In short: Yes, it is, but it will taste slightly bitter. Also, yellow broccoli does not contain as many nutrients as fresh. Broccoli only needs to be tossed in the compost bin once it starts to get soft and mushy.
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. See Superfood: Broccolifor recipes featuring versatile broccoli.
Root Vegetables
Carrots and parsnips will stay fresh in the fridge for up to 3 weeks. Radishes, turnips, and beets will last about 2 weeks. Instead of the fridge, it's best to keep potatoes and sweet potatoes in the pantry or a cool, dark place.
If there are a few small brown spots on broccoli, cut it before consuming it. If there are a lot of brown spots, bin it! If the whole broccoli's head turns black or brown, even if it doesn't have a pungent smell, throw it in a bin!
Why does broccoli turn yellow, and should you eat it or toss it? The short answer is that yellowing broccoli is still safe to eat. Although the yellow color may be less appetizing, a head of broccoli that has turned yellow is still safe to eat.
Answer: Once picked, raw vegetables begin to lose nutrients. Store vegetables in the refrigerator and only purchase the amount you can use in a few days. Buy your produce as fresh as possible to make sure you are at least starting out with the highest possible level of vitamins.
Place in a plastic bag.
Raw broccoli needs air circulation to stay fresh, so loosely cover the broccoli bunch with a plastic bag. You can poke holes in the bag or keep it open to maintain freshness. Broccoli will keep for three to five days in the crisper drawer.
Broccoli can be kept in excellent condition for 2 to 3 weeks at 0ºC (32ºF) with 98 to 100%RH.
According to Tetsu, this purple color is not a sign of damage, but a sign that the cold has made it sweeter. It is said that broccoli buds turn purple because they produce anthocyanin pigments, a type of polyphenol, to resist cold temperatures and arid conditions during the cold months.
White blister is a plant disease that affects brassica crops and is caused by the fungus-like organism Albugo candida. There's no risk to consumers, as the fungus only affects the growth and appearance of brassica plants.
As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.
Carrots, parsnips, turnips, beets, and radishes can be stored in a plastic produce bag and will last 2 weeks. The same goes for lettuce and other leafy greens, which will last from 3 days up to a week depending on how delicate the leaves are. Mushrooms will last 3 to 5 days and should be refrigerated in a paper bag.
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.
Fresh broccoli should be stored in a loosely closed or perforated plastic bag. Broccoli needs air circulation to stay fresh, so avoid sealing or knotting the bag.
Downy mildew, a disease caused by the oomycete Hyaloperonospora parasitica, can stunt growth and cause damage to broccoli heads. Before that happens, however, you'll typically see little yellow or brown spots or irregular splotches on the foliage. Those splotches can eventually merge and the affected leaf might die.
Downy Mildew
This disease is caused by the fungus Hyloperonospora brassicae and can attack both seedlings and mature vegetable plants. Infected plants develop a gray mold on the lower leaf surface. The upper leaf surface of infected plants first turns yellow and then may turn brown or necrotic.