Some people like to keep a lot of produce on hand in the refrigerator, but for vegetables to remain fresh, it'll require some extra care and technique.Chopped broccoli doesn't keep in the fridge for much more than two days no matter how you store it, so you'll want to eat it fast once you have it (via My Recipes). .

Your Super Guide About How to Store Broccoli

Once called “Italian asparagus”, this green vegetable, with its distinctive look, taste, and texture, boasts many beneficial properties.So, you should definitely learn how to store broccoli appropriately to ensure it stays fresh for as long as possible.Storing it at room temperature means it will quickly turn yellow and go bad.For this, you’ll need to wrap fresh broccoli loosely in a damp paper towel instead of a sealed container or plastic bag.When it comes to storing cooked broccoli, make sure you have either aluminum foil or plastic wrap to cover up the vegetable before refrigerating it.Frozen broccoli prepared and stored in this way can be added directly into a dish while cooking.This is because the freezing process destroys the vegetable’s cell structure, meaning it’ll be mushy once it’s thawed.If broccoli florets have changed from its typical dark green into a yellowish color, this means that it has started to spoil.What’s more, you can see brown moldy spots on the broccoli head, meaning it needs to be thrown out.When broccoli turns yellow, it is a reliable sign of age or improper storage.When its color changes, the vegetable loses its crispness and will start to wilt.When storing it in the fridge, be sure your head of broccoli is wrapped in damp paper towel and is placed in the produce drawer.Doing so will prevent excess moisture, ensuring that broccoli will not go moldy and inedible afterward.Broccoli stems may not be the more aesthetically pleasing part of the vegetable, but they contain a lot of vitamins and nutrients that are essential for the human body.Yellowing happens due to chlorophyll breaking down which is triggered by ethylene produced as the vegetable begins to go bad.Yellowing, water loss, and off-odors are obvious signs of its spoilage, meaning it has lost its nutrients and is not fit for consumption. .

Does Aluminum Foil Keep Vegetables Fresh Longer?

As I typically do throughout the day, I was scrolling through my Facebook feed when I saw our friend, Mary Haynes Howell share a meme that caught my eye.It was from a group called "Hot Eats and Cool Reads" and claimed that wrapping celery in aluminum foil before putting it in the fridge will make "last for weeks, and it will still be fresh and crisp when you pull it out.".I checked four different websites I felt were reputable (Leaf.tv, The Washington Post, Buzzfeed, and Food & Wine.com), and all of them suggest wrapping celery in aluminum foil before tossing it in the crisper drawer to keep it fresher longer.When those gases get trapped in a plastic bag, it caused the vegetable to ripen quicker, therefore giving it a shorter lifespan.Leaf.tv says, "Loosely wrapping in foil allows the excess gas to escape while still holding in sufficient moisture for the food to stay fresh.".They go on to say that light can also speed up the ripening process and the foil does a better job of keeping the vegetables in the dark than a clear plastic bag. .

Storing Fruits & Vegetables in Aluminum Foil

Wrapping the foil-wrapped fruit or vegetable again in plastic wrap or butchers paper, or placing the foil packets in a plastic freezer bag, further keeps out air and prevents the foil from tearing inside the freezer. .

How to Store Celery

From the kitchn we learned that Cook’s Illustrated found that aluminum foil was the best storage solution; it allows the gas to escape, so your celery will stay fresh longer.If you’re the type of person that likes to cut celery stalks up ahead of time for easy snacking access, you might be tempted to store them in water.And if you do end up with limp celery stalks, don't despair—there are more than a few tasty ways to use it, from roasting it for a creamy-buttery soup to whipping up a celery-scented syrup for an ultra-refreshing homemade soda (or cocktail).An umami-rich marinade, chicken and tofu combo, and crunchy celeries and cashews all team up for the ultimate weeknight dinner.An A+ side dish for all manner of griled meats, this new potato salad with lots of crispy raw vegetables was made for warm weather. .

How Long Does Cooked Broccoli Last in the Fridge or Freezer?

The exact answer to that question depends to a large extent on storage conditions - refrigerate broccoli within two hours of cooking.Properly stored, it will maintain best quality for 10 to 12 months, but will remain safe beyond that time.The freezer time shown is for best quality only - cooked broccoli that has been kept constantly frozen at 0°F will keep safe indefinitely. .

How to Store Any Vegetable to Keep It Fresh As Long As Possible

As a resident of New York City who does not own a car and calls a rickety little cabinet in my hallway my "pantry," I'm accustomed to the type of grocery shopping that my parents have dubbed "European.".This has the advantage of limiting the quantity of stuff I'm carrying, since again, no car, and also allows me to pivot to cook whatever I want, or whatever looks fresh.The Best Way to Store Vegetables to Keep Them Fresh As Long As Possible Credit: Enrique Díaz / 7cero / Getty Images.Not only does that mean not running out for rosemary on a whim, it also has shifted my priorities to concentrating on using up the fragile, fresh produce I have quickly, and storing the rest as smartly as possible so it lasts.It's a good way to make sure I'm not wasting food or money—and ensuring that the produce I buy stays edible as long as possible.Your tender fresh greens, like arugula, baby spinach, mesclun, spring mix, and so on, are the most fragile category of vegetable, so it's best practice to eat them quickly once you have them, rather than let them sit around.The best time to extend the life of salad greens is as soon as you return from your grocery run (or receive your delivery).Spinach, like our tender green friends, should be kept in a bag, bowl, or clamshell with a paper towel in the fridge.Blanching does a couple useful things: it stops enzyme activities that can lead to the loss of flavor and texture, and it also cleans the leaves of any lurking dirt and organisms.Then use tongs or a spider to transfer them to a bowl of ice water for a brief dunk, dry them really thoroughly (a salad spinner works great here), and freeze them flat on a baking sheet, to keep the leaves separated and not have them all in a big clump.Bell peppers, whether green, red, orange, or yellow, keep for up to two weeks in the fridge with very little intervention.Wash them, slice them into whatever size you prefer, remove the seeds and membranes, and then freeze them flat on a baking sheet.But if you're getting them from a farmer's market or garden, wash and dry them thoroughly to get rid of any lingering dirt that might cling to them and hasten their demise.You can pop them in the fridge, wrapped in a paper towel or clean dishcloth, or you can keep them on your counter.If you got them in a plastic bag, open it and stick in a folded dry paper towel, to ward off moisture.Avoid damp, cool places, however—those mimic potato growing conditions, and will encourage them to sprout.For radishes, remove their greens and then put them in a resealable plastic bag with a folded damp paper towel.Like your tender, leafy greens, asparagus are best eaten fairly quickly after you buy them, but you can prolong their life a bit.Loosely cover the tops of the stalks with a plastic bag, and change the water if it gets cloudy.If you live near a cornfield, or a farm, you might be familiar with the school of thought on cooking corn that is, basically, don't pick an ear until the pot of water is already boiling.But the adage does indicate something true about corn: It's sweetest right after it's picked, and the longer it sits in storage, the starchier it becomes.Just blanch the ears of corn by dunking them in a pot of boiling water for a minute or so, dry it thoroughly, and freeze the whole cob.A cool spot in your house will work just fine, as long as you keep them off the floor for air circulation—a rack is ideal.Wipe them clean once you have them, and store in a plastic bag with one end open in the crisper drawer.A whole head of cabbage, whether red, green, Napa, or Savoy, is a great vegetable to grab because it lasts a long time.Stalks of celery also keep well, either in a sealed zip-top plastic bag, or submerged in a Mason jar or a quart container.Chopped onions are best kept in an airtight container or resealable plastic bag in the fridge, where they'll be OK up to 10 days.Scallions or leeks are best kept in a glass jar with an inch or two of water in the bottom to keep their roots submerged.Scallions that you've stored this way can even regrow after you've cut pieces from their tops, as long as you keep the jar in a spot that gets some sunlight and change out the water occasionally. .

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