If the stem is firm and the colors of the florets haven't turned yellow, brown, or black, the broccoli is still safe to eat. If the stem is soft, it has begun to spoil. Jackson also says to avoid eating any florets that have become mushy.
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. See Superfood: Broccolifor recipes featuring versatile broccoli.
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.
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.
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.
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.
The stalks should feel firm and crisp, never limp or wobbly. Check the cut end of the stem, too, and pick broccoli heads that are moist and fresh-looking, not browned where the stem was cut.
Don't let frozen broccoli sit in the fridge or on the countertop to thaw — it will get soggy, leaving you with a mushy mess. This is probably the single biggest reason frozen broccoli gets a bad rap. You can skip this step and move right on to your preferred method of cooking broccoli.
Texture: If the broccoli stem or leaves start to get soft or wither it's time to toss.
How Long Does Broccoli Last? 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!).
The Oven Temp Is Too Low
But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!
It should be firm and the surface should be taught and not wrinkly. If you scratch it, some juice should come out. You can also check the bottom of the stem where it was cut. You want to avoid broccoli with brown, woody stalks.
If you boil broccoli too long, it can become tough and unappetizing. The water will cause the leaves to turn green and the stems to get tough. The flavor will be lost, and the broccoli will not be as nutritious. You should cook broccoli until it is just tender but still has a little crunch.
If you've lost sight of vegetables and they have wilted, it's worth trying to rehydrate them. But if they're past the point of no return — if your produce has changed color, is covered in dark spots or has discolored, liquefied, become slimy or generated obvious bacterial or mold growth — discard them.
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.
Cruciferous Vegetables
Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.
Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve with lemon wedges.
The softened fibers of cooked vegetables leads to the release of vitamins E and K, and better mineral absorption. The skins protect the vegetable's nutrients during the cooking process. So if you cook a vegetable that has edible skin, such as zucchini, don't peel it.
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.
Most refrigerated produce stays fresh longer when sealed, whether in zip-top plastic bags, reusable silicone pouches, or containers with tight-fitting lids. These containers hold in moisture, preventing produce from dehydrating, and they help protect sensitive produce from the effects of ethylene gas.
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.
Bagged or ready-to-eat, fresh-cut produce
If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.
The good news is that pre-cut, packaged vegetables are just as healthy for you as whole vegetables – as long as they're fresh. They're also less time-consuming to prepare, making it more likely that you'll include them in your home cooking.