Answer. Broccoli that is turning yellow is past its peak freshness and will start to slowly lose nutrients. Try to use it while it is fresh and still green. To keep it fresh, refrigerate in a plastic bag and use within 3-5 days.
Answer: Well yes you can eat it.
It might look limp, discolored or wrinkled, all signs that broccoli is going bad. 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.
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.
If only parts of the broccoli are yellow, discard the bad pieces and cook up the rest. If it's all yellow, Jackson says it's not safe to eat. The same goes for broccoli that develops a brown color or has black patches—another sign that the broccoli should be sent to the compost bin instead of your stomach.
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.
Nitrogen Deficiency
Broccoli is on the top list of plants requiring rich nutrient soil for optimal growth. If your soil lacks sufficient Nitrogen, your broccoli plant will not get the nourishment it should have and therefore lead to the leaves of your broccoli turning yellow.
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.
First, check the color of the florets. They should be a bright, uniform green. If they have any yellow or brown spots, that's a sign your broccoli is starting to spoil. If you notice fuzzy white or black patches growing on the florets or the stem, that tells you that mold is starting to form, and it's time to toss 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.
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!).
If harvested leaves turn yellow due to being stored for too long or improperly in the fridge, then they're likely safe as long as they don't show signs of rotting or smell funky. However, they will probably be less flavorful than they would be if enjoyed at their peak of freshness, and may be unpleasantly bitter.
I always cook this soup when I find Broccoli that turned yellow. This is a simple recipe but it is a great recipe to enjoy such Broccoli that is not so great anymore. Save this recipe and keep it for later.
If the color of the broccoli has lost its bright green color, it is typically a sign that it is losing its moisture due to a storage issue, and will need to be tossed too.
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.
In addition, you should not wash your broccoli before storing it, as wet broccoli could turn mushy or lead to mold growth (however, you should wash your broccoli once you're ready to use it). When stored properly, broccoli can last three to five days in the fridge.
Add a pinch of baking soda to the pot.
This preserves a compound called chlorophyll, which gives vegetables like green beans, asparagus, Brussels sprouts and broccoli their vibrant, green color.
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.
Fill a clean, empty spray bottle (one that hasn't previously been filled with bleach or other caustic cleaning products) with cold water, then gently mist your broccoli's heads. Loosely wrap the heads with a paper towel so that the towel absorbs some of the moisture. Keep the broccoli in the fridge.
There are four possible reasons your broccoli is yellowing. In order of easiest to diagnose and fix to hardest, these are: nitrogen deficiency, maturing broccoli, club root and fusarium oxysporum. Some of these problems can be treated when they present themselves.
As with broccoli, the florets turn yellow as it ages, so yellow flowers are a sign that your bunch of broccoli rabe is past its prime. For extra insurance, give your stems the sniff test, and pass on any with an unpleasant smell (think off-putting cabbage aroma).
Water issues — either too much or too little — are the leading reason behind yellow leaves. In overly wet soil, roots can't breathe. They suffocate, shut down and stop delivering the water and nutrients plants need. Underwatering, or drought, has a similar effect.
Other signs of food spoilage include rising air bubbles (gas), leaking, foam, foul odor, unnatural colors, sliminess, dried food on top of jars, and cotton mold growth (white, blue, black, green) at the top or under the lid (Blakeslee, 2021).
The color of fruits and vegetables reflects the presence of different pigmented components. It is known that chlorophyll gives the green color to the most of vegetables, while carotenoids are generally responsible for the orange or yellow color.