purchase selection

• Look for dark green or light purplish heads with tightly closed buds.  
• Stalks should be tender yet firm.  Toughness and woodiness develop with age and usually the toughest part is at the lower portion of the stalk.  
• Broccoli is eaten at an immature stage; left to grow in the field, the buds will grow into yellow flowers.
• Buds that are starting to open and look yellowish will be mushy and have a strong cabbage taste. Use your nose when selecting broccoli; if the head has an odor, it's no good.
• Broccoli is one of the most perishable commodities grown for the commercial market.  It is best to purchase only what is needed for immediate use.

storage

• Refrigerate broccoli unwashed, in an open plastic bag up to 5 days or freeze for longer storage.
• Because broccoli is highly perishable, do not wash broccoli before refrigerating.

displaying

• Display broccoli on refrigerated shelving on a bed of ice.
• Display beside cauliflower.
• Store at 0°C with a relative humidity of 95%.
• Broccoli is Ethylene sensitive, so product should be stored away from ethylene producing fruit and vegetables such as apples, bananas and pears, since they will cause the heads to brown.