Two of the most common veggies found in kitchens everywhere are cauliflower and broccoli. They handle storage well if you limit their exposure to oxygen and heat, the two main culprits of food spoilage. But to keep your broccoli and cauliflower fresh they have to start fresh; fresh broccoli has tight, green buds and fresh cauliflower firm, unmarred heads with no major blemishes. You can keep broccoli and cauliflower up to a couple weeks under the ideal storage conditions, but their exact shelf life depends on their freshness when purchased.
The first thing you're going to need to make sure you have is some kind of sealable container. Think quality food-storage bags or airtight containers. They don't have to be anything fancy, but they do need to seal.
Trim your cauliflower and broccoli to fit into the storage bags or containers but keep them as whole as possible. The less oxygen that reaches the vegetables the longer they stay fresh.
Place each vegetable into its own food-storage bag or container — this is where the seal comes in — cauliflower and broccoli release ethylene during storage, which shortens the shelf life of the other vegetables around them.
Mark the date on the storage containers and store them in a refrigerator set to below 40 degrees Fahrenheit between one and two weeks.
Erica Roth has been a writer since 2007. She is a member of the Society of Professional Journalists and was a college reference librarian for eight years. Roth earned a Bachelor of Arts in French literature from Brandeis University and Master of Library Science from Simmons College Graduate School of Library and Information Science. Her articles appear on various websites.