Knowing when broccoli has gone bad usually starts with a simple question: “Can I still eat this?” Fortunately, broccoli gives you several clear clues. Fresh broccoli should look vibrant and firm, with tightly packed green florets and a sturdy stalk. It may have a mild, grassy smell, but it shouldn’t smell sour, rotten, fermented, or unusually unpleasant.

The first signs to check are color and appearance. As broccoli ages, the florets may gradually turn yellow. Slight yellowing doesn’t automatically mean the broccoli is spoiled, especially if it is still firm, smells normal, and has no mold or sliminess. Small brown or dark spots may sometimes be removed if the surrounding broccoli looks healthy. However, widespread brown or black areas are a stronger warning that the broccoli should be discarded.

Next, check the smell and texture. Fresh broccoli should not have a strong, unpleasant odor. If it smells rotten, sour, or fermented, it’s best not to eat it. Texture is equally important: broccoli that is slightly limp may simply have lost moisture, but broccoli that feels slimy, sticky, mushy, or decomposing is a clear sign of deterioration. If you notice both an unpleasant smell and sliminess, don’t try to rescue it by cooking or covering the smell with seasoning.

Finally, mold is a reason to throw the broccoli away. Because broccoli is moist and porous, mold may extend beyond what you can see, so simply cutting off a small fuzzy patch isn’t a reliable solution. To help broccoli last longer, keep it refrigerated, avoid washing it until you’re ready to use it, and dry it thoroughly if it has already been washed. When checking questionable broccoli, remember the four key signs: color, smell, texture, and mold. If several warning signs appear together, it’s safer to discard it.