How do you store freshly harvested broccoli?
Written by
Nguyen Minh
Reviewed by
Prof. Charles Hartman, Ph.D.To maintain its crunch and nutrients, broccoli is best stored properly. Unfortunately, I had once lost a 10-pound harvest to rot in the fridge. I have even started using perforated plastic bags with a paper towel lining to help balance humidity by allowing moisture to escape and preventing sogginess. For other vegetables, I like to blanch ahead of time to lock in color and texture for longer-term storage.
Refrigeration
- Keep unwashed heads in perforated bags at 34-40°F (1-4°C)
- Replace paper towels every 2 days to absorb moisture
- Avoid storing near apples, ethylene gas speeds spoilage
Freezing
- Blanch florets 3 minutes in boiling water
- Cool in ice bath for 4 minutes to halt cooking
- Use vacuum-sealed bags to prevent freezer burn
Common Mistakes
- Washing before refrigeration increases mold risk
- Storing in airtight containers traps harmful gases
- Freezing raw broccoli causes texture breakdown
Blanching halts enzymes that can cause bitterness. I drop florets into rolling boiling water with 1 tablespoon of salt for every gallon, this improves the color of the green veggies. Once bright green, I put them immediately into an ice bath. The ice bath preserves the cell structure of the veggie. I thoroughly dry before freezing to prevent icy clumps.
When it comes to storing root cellar vegetables, unwashed heads should be wrapped with moistened burlap. From my trials in zone 5, I learned that 55°F (13°C) and 95% humidity left broccoli edible for twenty-one days. However, I would check back every week for yellowing heads, which signify aging and/or ethylene exposure from nearby produce.
Read the full article: How to Grow Broccoli: Expert Tips for Home Gardens
