All About Broccoli
Your complete guide to broccoli - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Broccoli Last?
Storage times and freshness tips for broccoli in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in Refrigerator5-10 days
Signs of Spoilage
Florets turning yellow, soft or limp stems/stalks, slimy texture on florets or cut ends, presence of dark spots or mold, an 'off' or sulfurous smell.
How to Check
Visually inspect the color; green is good, yellow is a sign of age. Gently squeeze the stem and florets; they should be firm, not soft or bendy. Smell the broccoli; it should have a fresh, mild, earthy scent, not a strong, unpleasant, or sour odor. Check for any fuzzy mold growth.
Storage Tips
Do not wash broccoli until you are ready to use it, as moisture accelerates spoilage. Store it unwashed in a loose plastic bag or an open container in the crisper drawer of your refrigerator. Too much moisture or too little air circulation can cause it to go bad faster.
Cooked in Refrigerator3-4 days
Signs of Spoilage
Mushy or slimy texture, dull or discolored appearance (darker green, brownish), sour or unpleasant odor, visible mold growth.
How to Check
Observe the texture; it should not be excessively soft or slimy. Smell for any sour, rancid, or 'off' smells. Look for any fuzzy mold or unusual discoloration. If in doubt, it's best to discard.
Storage Tips
Allow cooked broccoli to cool completely before transferring it to an airtight container. Refrigerate promptly within two hours of cooking to prevent bacterial growth. Do not reheat multiple times.
Frozen (Blanched)6-12 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches), ice crystals forming excessively on the surface (beyond normal frost), off-smell upon thawing, mushy texture after thawing (if not blanched properly or stored too long).
How to Check
Check for severe freezer burn, which indicates quality degradation. While some frost is normal, excessive ice buildup can suggest improper sealing. Upon thawing, it should still have a relatively fresh smell. The texture will be softer than fresh, but shouldn't be completely mushy unless overcooked or very old.
Storage Tips
For best quality, blanch broccoli before freezing. This involves boiling for 2-3 minutes, then immediately plunging into ice water, draining well, and packaging in airtight freezer bags or containers. This process helps preserve color, flavor, and nutrients. Label with the date of freezing.
At Room Temperature (Short-term)Up to 1 day (quality degrades quickly)
Signs of Spoilage
Rapid wilting, yellowing of florets, loss of crispness, becoming soft or rubbery.
How to Check
Visually inspect for wilting and color change. Touch to check for firmness; it will quickly become limp.
Storage Tips
Room temperature storage is not recommended for fresh broccoli. It will quickly lose moisture, crispness, and begin to yellow. If purchased, transfer to the refrigerator as soon as possible for optimal freshness.