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Do brussels sprouts last forever in the refrigerator like cabbage - how to store?

fldhkybnva Oct 18, 2013 03:53 PM

What's the best way to store brussels sprouts?

  1. k
    kitchengardengal Oct 18, 2013 04:11 PM

    I leave them in plastic bags for weeks in the crisper drawer and they're just fine.

    1. a
      Annief123 Oct 18, 2013 05:00 PM

      Even though brussel sprouts and cabbage last a long time in the fridge, for optimum quality it's recommended to cook them in 3-4 days after purchase.

      It's also recommended to freeze them if you don't plan on using them for awhile.

      1. Ttrockwood Oct 18, 2013 07:20 PM

        If you buy on the stalk leave them on there, in the fridge will last a month easey
        I take mine out of plastic since they can sweat and put in a bowl lined with paper towels. They don't seem to last as long as cabbage but usually 2 weeks before outer leaves turn yellowy

        3 Replies
        1. re: Ttrockwood
          fldhkybnva Oct 18, 2013 07:26 PM

          Great, thanks. It'd probably only be a week or so. They are not on the stalk though.

          1. re: Ttrockwood
            globocity Oct 18, 2013 07:30 PM

            Imagine my disappointment when my on-the-stalk sprouts from Trader Joe's lasted about a week in the refrigerator.

            1. re: globocity
              Ttrockwood Oct 19, 2013 01:27 PM

              Well that sucks! But i guess there is no way to tell how long they were at TJs before you bought them....

          2. ipsedixit Oct 18, 2013 07:21 PM

            They're just like eggs ...

            1 Reply
            1. re: ipsedixit
              fldhkybnva Oct 18, 2013 07:26 PM

              Uh oh, I'll let you know in a year when I eat them.

            2. Veggo Oct 18, 2013 07:26 PM

              They do last a long time, but they dry out even in the fridge, especially if you roast them. If you still have them 2 weeks later, either your social calendar is too busy or you have been lazy.

              1 Reply
              1. re: Veggo
                m
                miss_belle Oct 19, 2013 04:49 PM

                Or your husband brings a batch in out of the garden and you put off cooking them as long as humanly possible(hoping he'll forget) because they stink up that end of the house. See now, there's always a third scenario.

              2. w
                wkstat Oct 18, 2013 09:40 PM

                I trim the stems then dump them in boiling water for 10 seconds, put them in portion sized plastic bags, suck the air out with thine lips and either tie or use tie wraps to seal. put the bags in your freezer...splendid

                1 Reply
                1. re: wkstat
                  greygarious Oct 18, 2013 09:48 PM

                  Shouldn't that be "thine" freezer? '>D

                2. greygarious Oct 18, 2013 10:36 PM

                  For vegetables in general, seal in a zipper bag with a straw sticking out. Exhale into the bag, then pinch the straw and complete the seal as you pull out the straw. The carbon dioxide helps plant matter "breathe" and prolongs storage time.

                  1. t
                    treb Oct 19, 2013 07:15 AM

                    They're a pretty sturdy veg, after a while, week or so, the outer leaves will turn yellow. I store in a sealed plastic bag. Don't wait till they turn slimy.

                    1. Midlife Oct 24, 2013 04:48 PM

                      Brussels sprouts (HEY! Never really knew it had to have the 's') will turn start to develop black areas in the fridge after a few weeks. I assume that's the beginning of mold. Same thing happens with the outer leaves of cabbage, but it seems to take longer than with brussels. Air tight packaging seems like the best defense.

                      1. t
                        tardigrade Oct 24, 2013 07:39 PM

                        First, buy them on the stalk if you can. Then use them from the bottom of the stalk upwards: trim the end of the stalk and stick it in a vase of water, like you would a bouquet (or a bunch of parsley). The sprouts are still alive and breathing, and you can keep them fresh for about a week this way:trim the end of the stalk periodically so it can soak up some water.

                        (Boast: I bought a fresh stalk at a farm stand on the way back from Monterey this morning - they were only a few hours out of the field. Yum yum.)

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