Washing before storing broccoli may lead to bacterial head rot. Broccoli that is not refrigerated becomes fibrous and woody.
Store unwashed heads of broccoli in the crisper section of the refrigerator in an open or perforated plastic bag.
If it is fresh, broccoli can be stored for up to 2 weeks. Still, it is best to try and use it within 3-5 days.
Older broccoli may develop strong undesirable flavors. It will also have lower nutrient levels.
Don’t throw away the broccoli stems. Once the outer fiberous and woody skins have been peeled away (using a vegetable peeler or paring knife), the stalks are actually very good. I’ve even heard them called the poor man’s asparagus.
If you cannot use the broccoli while it is at it’s best, consider freezing it. This isn’t always the best option because freezing can actually magnify undesirable qualities such as woody stems. For best results, freeze the broccoli as soon as possible after harvesting. To freeze the broccoli, perform the following steps:
- Wash and trim (cut off leaves and woody stems) the broccoli.
- Split the florets and stalks into bite size pieces.
- Blanch the broccoli by putting it into boiling water for 3 minutes and then quickly chill by dropping it into ice water.
- Drain off as much water as possible.
- Put the broccoli into plastic freezer bags and freeze immediately.
If you found this post useful, or if you have any tips for storing broccoli, please leave a comment.