Whether you love it raw or only when loaded with cheese sauce, there’s no denying that broccoli’s an original superfood. Packed with fiber, iron, vitamins, and cancer-fighting antioxidants, it’s both healthy and hearty. A fresh head can last for up to 10 days in the refrigerator. But because it loses its flavor and nutritional value as it ages, make sure it passes your freshness test before digging in.
The general rule of thumb for working with broccoli is the greener it is, the better. If the vegetable has sprouted any yellow flowers or has developed a yellowish tint, it’s best avoided. Slippery spots on the buds are also a sign that broccoli is going bad. If it appears to be wilting, shows holes between florets, or the stems become dry or brown, discard it.