How to Tell if Brussel Sprouts Are Bad: 7 Signs of Spoilage (2024)

FAQs

How to Tell if Brussel Sprouts Are Bad: 7 Signs of Spoilage? ›

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Sprouts grow best in warm, humid conditions, which can also lead to the growth of germs; when they are eaten raw (as they often are, especially in sprouts sandwiches), it can lead to food poisoning from Salmonella, E. coli, or Listeria.

Brussels sprouts are small green buds made up of many tightly formed layers: they look like tiny cabbages. The leaves are usually bright green, sometimes tinted yellow, and of slightly lighter color inside the cabbage.

Place the sprouts in the fridge as soon as you get home and use them before the best-before date. Use within two days of purchase if they are not pre-packaged. Throw away any sprouts that are past their best-before date or that have lost their crispness, look wilted or smell musty.

Things You Should Know

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Even though Brussels sprouts can last up to a week in the fridge, sometimes a little longer, their taste gets stronger and less sweet with time. They are at their best when prepared within three to four days of purchase.

Due to the high number of outbreaks, sprouts have been labeled as a “high risk” food. This means that people with compromised immune systems, such as children, elderly, pregnant women and those who are sick or taking medications that impair the immune system, should avoid eating sprouts.

Like other cruciferous veggies, Brussels sprouts have a type of carbohydrate that your body can't easily break down. This can cause you to have belly pain, gas, and either diarrhea or constipation.

One issue often linked to eating sprouts is the risk of food poisoning. The fact that sprouts are generally consumed raw or only slightly cooked adds to this risk. The reason raw sprouts are especially risky is because they must be grown in warm, humid conditions in which harmful bacteria such as E.

What should my brussel sprouts look like? ›

Brussels sprouts are ready to harvest when the tiny heads are firm, green, and 1 to 2 inches in diameter. Remove sprouts by twisting them until they break away from the plant.

This common fungal disease most often attacks the cucurbit family and beans. It is most often found in mid to late summer and unlike most fungi it doesn't need a lot of moisture.

When storing Brussels sprouts whole, place them loose in a bowl and cover with a food-safe plastic wrap, like Glad^® Press'n Seal^® or Glad^® ClingWrap. Poke a few holes in the wrap and place your bowl in the fridge. Doing this should mean your Brussels sprouts will last in the fridge for about five days.

How to tell if raw brussel sprouts are bad? Raw sprouts are bad if there is mold present, all their leaves are loose, the leaves are turning yellow/brown, or if the sprout is soft and squishy.

The easiest way to tell the difference between root hairs and mold is examining where exactly things are happening. Root hairs grow directly from sprouted root and are concentrated around the established root structure. In comparison, mold typically appears as a spiderweb-like substance that grows on top of the seeds.

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization. Treat with natural remedies or chemicals as a last resort.

You “can” eat them, as in they're not harmful (technically I suppose they'd be protein), so it won't hurt if you ingest a few — but they don't taste good.

How long can you keep Brussels sprouts on the stalk? Brussels sprout stalks will keep for up to 10 days in the refrigerator. You can also store them on the countertop or suspend them by their leaves. Without refrigeration, the sprouts and stem should stay fresh for four or five days.

Because PTC is prevalent in Brussels sprouts, these so-called "Supertasters" perceive them as intensely bitter. This is all connected to a taste-related gene called TAS2R38, which has a variant called AVI and one called PAV.