Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated May 1, 2019
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Enjoying the bounty of Brussels sprouts that are flooding the market right now requires more than an assortment of flavorful recipes. You’ve got to ensure the Brussels sprouts you buy are still fresh when it comes time to cook them, which means you have to know how to store them.
Use a plastic bag and the crisper drawer.
Store fresh, unwashed, and untrimmed Brussels sprouts — both loose and on the stalk — in a plastic bag in the crisper drawer of the refrigerator. Remove any yellowed or wilted leaves first. If your market sells loose sprouts in a cardboard container covered in cellophane, remove the wrapping and examine the vegetables, removing any that are damaged, before re-covering and storing in the crisper.
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.
Avoid washing Brussels sprouts until you’re ready to prepare them, as the moisture can cause decay.
Keep Brussels sprouts on the stalk.
Buying a stalk of Brussels sprouts over the loose variety feels more fun, and they come with an added benefit: they stay fresh longer. To help them maintain moisture and freshness, keep them on the stalk until you’re ready to prepare them.
Use an airtight container and the refrigerator for prep.
While Brussels sprouts are best kept whole until you’re ready to use them, we certainly can’t deny the benefits of prepping them ahead of time. If you do trim, cut, or shred Brussels sprouts ahead of time, do so no more than one to two days in advance, and store them in an airtight container in the refrigerator.
