Broccoli deserves an apology. As it turns out, the oft-maligned vegetable of our childhoods was delicious all along. Now, older and wiser, we can treat the cruciferous comestible with the respect it deserves. And that starts with proper storage.

Fresh broccoli is firm and crisp with tight, uniformly green florets. It should smell mild and slightly sweet, but not pungent or strong. When stored properly, broccoli should maintain these characteristics and stay fresh for up to five days. You’ll know broccoli has gone bad when it develops yellow or brown spots, turns slimy and limp, and starts to generate that strong odor (you know the one). 

The good news is that preventing mold growth and general spoilage is avoidable with just a few easy steps and a bit of attention. Here’s everything you need to know about storing both fresh and cooked broccoli to make the most out of our favorite florets. 

Storing fresh broccoli in the fridge

Thinking about raw broccoli like a little green bouquet will give you some insight into how best to store it. If you bring home a large head of broccoli from the grocery store, submerge the cut end in a jar or plastic container with an inch of water at the bottom  — just as you would with flowers. Then, loosely wrap it with plastic wrap or a plastic bag before storing it on a shelf in the refrigerator. 

After it’s harvested, broccoli continues to respire, meaning it releases carbon dioxide, moisture, and heat. Proper airflow helps keep the gas, moisture, and heat from getting trapped and speeding up the decaying process. 

If you prefer, you can store whole or cut heads of broccoli in a semi-perforated plastic bag in your refrigerator's crisper drawer. Airflow and low moisture are important to keeping broccoli fresh for as long as possible, so if you can’t find a semi-perforated plastic bag, just remember to only partially seal whatever bag you use. Placing a few paper towels in the bag with them will help to absorb any moisture. 

No matter the method you choose, it’s best to avoid washing the broccoli until just before you’re ready to use it. Keeping water off the florets will help ensure nothing starts to spoil before it’s time to eat. 

If you do find that some of your broccoli has developed some yellow or brown spots, but the entire head of broccoli hasn’t gone mushy, you can cut around those spots and eat the remainder. Off coloring doesn’t mean that broccoli will be bad to eat, it just means you need to move quickly. 

Storing cooked broccoli in the fridge

Unlike fresh broccoli, cooked broccoli needs as little airflow as possible to remain fresh. This means once you cook broccoli, it should be stored in an airtight container in the refrigerator to ensure maximum freshness. Regardless of how it’s prepared (roasted, steamed, sauteed, blanched), when stored in an airtight container and refrigerated, cooked broccoli should remain fresh for three to five days. 

Storing broccoli in the freezer

Whether you want to preserve broccoli’s freshness or do a little bit of advance prep work to make weeknight dinners easier, freezing is a great way to extend broccoli’s shelf life. For best results, don’t just go tossing whole heads of broccoli in your freezer. Instead, follow just a few simple steps to set yourself up for success. 

1. Cut and trim the broccoli. Slice the broccoli florets into uniform pieces, about two inches large, leaving some of the stem intact. The step holds the florets together — plus, the stems are delicious when cooked. 

2. Blanch the broccoli.  Blanching is the process of submerging cooked foods in an ice bath after a quick steam or boil to immediately stop the cooking. This locks in the broccoli's texture and green color so it will remain perfectly cooked and bright green. Using a steamer or a large pot of water, cook the broccoli for three to five minutes or until the stems are just fork-tender. Immediately submerge the cooked broccoli in an ice bath. 

3. Dry the broccoli. Prior to freezing, it’s important to remove as much liquid from the broccoli as possible. Lay the florets out on a kitchen towel or gently blot them with paper towels to remove excess moisture. 

4. Freeze broccoli. Line a sheet pan with paper towels or parchment paper to prevent the broccoli from freezing to the pan. Arrange the florets in a single layer on the pan and freeze for at least two hours, or until totally frozen. 

5. Transfer to a freezer-safe container. Transfer the frozen broccoli florets to a freezer-safe bag or other storage container and return them to the freezer. Frozen broccoli will remain good indefinitely, but for maximum quality, it should be eaten within eight months. 

Frozen broccoli can be reheated by steaming, boiling, sauteing, or roasting it. Whatever method you choose, just remember the broccoli is already cooked, so you don’t need to heat it too long. Three to five minutes on the stovetop or 10 in the oven should do the trick.

What to do with unused broccoli

Found yourself with a few yellow pieces of broccoli or wondering what to do with leftover broccoli scraps after cooking or freezing? Add them to a Mill food recycler, which helps reduce food waste and landfill utilization by turning uneaten food into grounds that can be used in compost or for chicken feed, two of the best uses for recycled food.

Sources:

1. UC Davis Department of Plant Sciences: “Recommendations for Maintaining Postharvest Quality.” https://postharvest.ucdavis.edu/produce-facts-sheets/broccoli

2. Sustainability at UMN, University of Minnesota: “Freezing, Storing, and Using your Vegetables!” May 8, 2023. https://sustainable.umn.edu/vegetables