How to Know If Broccoli Isn't Good Anymore: Signs of Spoilage

January 3, 2026 •

4 min read

While fresh broccoli can last up to a week when stored properly in the refrigerator, its shelf life is limited. Learning how to know if broccoli isn't good anymore is crucial for food safety, preventing food waste, and ensuring you only use the freshest ingredients in your meals.

Quick Summary

Check for visual discoloration like yellowing or brown spots, a strong sulfurous smell, or a soft, slimy texture to determine if broccoli is spoiled. Proper storage and timely inspection are key to preserving freshness.

Key Points

Visual Cues: Look for bright green, tightly packed florets and a firm stem; yellowing, browning, or mold indicates spoilage and requires disposal.
The Smell Test: A fresh, earthy scent is normal, but a strong, pungent, or sulfurous odor means the broccoli is rotting and should be discarded.
Texture Check: Fresh broccoli is crisp; if it feels soft, limp, or slimy, it is past its prime and no longer safe to eat.
Store Correctly: To maximize shelf life, store unwashed broccoli in the refrigerator in a loosely wrapped bag to allow airflow.
When in Doubt, Throw It Out: While some yellowing might be salvaged, severe discoloration, mold, or a slimy texture means the broccoli should be discarded to avoid foodborne illness.

Visual Cues: Inspecting Your Broccoli

Your eyes are the first and most powerful tool for determining the freshness of broccoli. Signs of spoilage are often visible long before other indicators appear.

The Tell-Tale Colors: Yellowing and Browning

Fresh, healthy broccoli should be a deep, uniform green. As it begins to age, the florets will start to turn yellow. This is a result of the chlorophyll pigment breaking down. While slightly yellowed broccoli is not necessarily unsafe to eat, it will have a more bitter flavor and a significant loss of nutritional value. If the yellowing is extensive, it is best to discard it. Brown spots are a more serious sign of decay and indicate that the broccoli is no longer fresh.

The Appearance of Mold: Fuzzy Patches

Any sight of fuzzy white, black, or even greenish mold is a definitive sign of spoilage. Mold can appear on the florets or the stem and indicates that the vegetable is rotting. Unlike with hard cheese, it is not safe to simply cut off the moldy portion of broccoli, as the mold's root system can penetrate deeper into the plant than is visible. The entire head should be thrown away.

The Condition of Florets and Stems

Examine the florets for tightness. In fresh broccoli, the buds are tightly packed together. As the broccoli ages, these florets can start to loosen, wilt, or even open up into tiny yellow flowers. The stalk should be firm and crisp. A soft, limp, or bendy stem that is prone to cracking indicates significant dehydration and aging.

The Smell Test: What Does Bad Broccoli Smell Like?

Fresh broccoli has a very mild, earthy, or slightly vegetal smell. If you open your refrigerator and are greeted by a strong, unpleasant odor, your broccoli is likely past its prime. Spoiled broccoli releases sulfuric compounds, giving it a pungent, rotten-egg-like smell. Any funky or sour aroma is a clear indicator that the broccoli should be discarded.

Texture Changes: From Firm to Flabby

The texture of broccoli is a key freshness indicator. Firmness is a good sign. When it begins to go bad, it loses moisture and structural integrity. A fresh, crisp stalk will become soft, rubbery, or bendy. The florets might feel soft or even slimy to the touch. Slimy broccoli is a definite sign of bacterial decay and should be thrown out immediately.

Comparison Table: Fresh vs. Spoiled Broccoli


Characteristic	Fresh Broccoli	Spoiled Broccoli
Color	Bright, uniform green	Yellowing, browning spots, or fuzzy mold
Smell	Mild, earthy, slightly vegetal	Strong, pungent, sulfurous, or unpleasant
Texture	Firm, crisp stalk; tight florets	Soft, limp, rubbery stalk; slimy or wilted florets
Florets	Tightly closed buds	Loose, separating buds; potentially tiny yellow flowers

Proper Storage to Extend Freshness

One of the best ways to avoid prematurely spoiled broccoli is to store it correctly. Avoid washing broccoli until you are ready to use it, as excess moisture can accelerate spoilage. For optimal storage, consider one of these methods:

The Bouquet Method: Place the stalk end of the broccoli in a jar or cup with about an inch of water, covering the head loosely with a plastic bag. Change the water daily.
The Perforated Bag: Store unwashed, whole broccoli heads in a micro-perforated plastic bag in your refrigerator's crisper drawer. This allows for air circulation while maintaining some humidity.
Freezing: If you have more broccoli than you can use in a week, blanch and freeze it. Blanching involves a brief boil followed by an ice bath to lock in color and nutrients, allowing the broccoli to last for up to a year.

Can Eating Bad Broccoli Make You Sick?

Eating spoiled broccoli, particularly if it's moldy or slimy, can potentially make you ill. While small amounts of slightly yellowed broccoli might not be harmful, they will have a bitter taste and lack nutrients. The real danger comes from bacteria and mold that can grow on rotting produce, causing digestive distress, nausea, or vomiting. Therefore, if the broccoli shows multiple signs of significant spoilage (mold, slime, bad odor), it's always best to err on the side of caution and throw it out. For reliable food safety guidance, consult resources from agencies like the Food and Drug Administration or the USDA.

Conclusion: Your Senses Are Your Best Guide

Ultimately, your senses of sight, smell, and touch are the most effective tools for determining if broccoli is no longer good. Remember the key indicators: a bright green color, a firm texture, and a mild, fresh scent. If your broccoli has turned yellow or brown, developed a sulfurous smell, or become soft and slimy, it is best to discard it. By paying close attention to these signs, you can ensure your meals are both safe and delicious.

How Long Does Broccoli Last In the Fridge? - Food Network

Frequently Asked Questions

Generally, slightly yellowed broccoli is safe to eat but will have a more bitter taste and has lost some of its nutritional value. If the yellowing is widespread or combined with a bad smell or texture, it should be discarded.

Bad broccoli typically has a strong, unpleasant, sulfurous, or rotten-egg odor. Fresh broccoli has a mild, earthy scent.

Yes, eating spoiled broccoli, especially if it is moldy or slimy, can cause foodborne illness with symptoms like nausea and vomiting. It is best to discard any broccoli showing clear signs of rot.

When stored properly in the refrigerator, a whole head of fresh broccoli can last for about a week, while cut florets should be used within 3 to 5 days.

If only a small area has turned yellow or has a minor spot, you can cut off and discard the affected part, then use the rest immediately. However, if you see any mold or extensive discoloration, it is safer to throw out the entire head.

To revive slightly wilted broccoli that isn't yet spoiled, trim the dry end of the stalk and place it in a glass of cold water for about 15-20 minutes, like a bouquet. This can restore some crispness.

For pre-cut florets, look for discoloration, especially brown or dark spots. If they appear slimy, smell strongly, or have any mold, they have gone bad and should be discarded.