The fruit vendor's trick to make broccoli last for many days in the fridge

Broccoli is an excellent side dish, rich in nutrients and with a delicate flavor, but it's among the products that spoil most quickly in the shopping basket. In just a few days in the refrigerator, its florets lose color, dry out, and turn yellow. According to Spanish greengrocer José Luis Caro, this waste isn't inevitable: it's a direct consequence of improper storage.

Broccoli belongs to the cruciferous family, vegetables that remain very active after harvesting: they respire and consume their own reserves. The most common mistake is storing it in the refrigerator's crisper drawer, either unprotected or sealed in its original supermarket plastic bag. Both methods accelerate wilting and loss of flavor.

To make it last longer, the fruit vendor recommends the vase method: place the broccoli in the refrigerator like a bouquet of fresh flowers. Put the base of the stem in a small glass or jar with a little fresh water, and cover the head with a plastic bag perforated with several small holes so it can breathe and not dry out. This way it stays hydrated, maintaining its green color and crisp texture for many days.

It's best to keep it away from climacteric fruits like apples or bananas, which release ethylene, a gas that accelerates the ripening of other produce. Placed next to these fruits, the bouquets can yellow prematurely and irreversibly in just 24 hours.

If you want to preserve it for several months, the best option is to freeze it, always after blanching it first. Cut small, uniform florets, submerge them in boiling water for a maximum of three minutes with the pot covered, and then transfer them to ice water for another three minutes to stop the cooking process and set the green color. Dry them thoroughly before placing them in an airtight freezer bag to prevent them from absorbing odors.