is an immensely popular dish that acts as a perfect side or even a cheesy standalone dish. Prepared in multiple ways, including steaming, roasting, boiling, frying, or sautéing, the green vegetable holds several health benefits

The only drawback of is its short shelf life. After being purchased, it needs to be consumed instantly. If left unrefrigerated on the kitchen counter, broccoli will spoil within one to two days. The florets will begin to turn either yellow or brown as the vegetables start losing their freshness. However, there is one way to keep the vegetable fresh for up to four weeks, and it's extremely easy to follow.

According to the storage experts from broccoli will stay fresh four weeks longer if it is wrapped in aluminum foil.

The expert said, "Certain vegetables will stay nutritious and delicious for a lot longer when wrapped in foil and then stored in the fridge. In fact, both celery and broccoli have been known to last up to four weeks longer if kept like this."

It is believed that foil provides essential airflow, helping to release ethylene gases from broccoli.

These gases accelerate ripening and, with prolonged exposure, can eventually cause produce to spoil.

Another way is to freeze the veggies. Experts from explained: "When you know you can't use up all your broccoli within a week, the best move is to freeze the veggies.

"First, you'll need to blanch the broccoli florets by boiling them for just a minute or two, then cool the florets in an ice bath.

"This process not only preserves broccoli's nutrients, but actually increases the amount of certain vitamins in the veggie, making frozen broccoli more nutritious than fresh.

"After the broccoli has cooled, dry the pieces as much as possible to limit the formation of ice crystals later on. Next, lay the broccoli out on a sheet tray and freeze for a few hours.

"At this point, you can store all the florets together in a container or zip-top bag, laying the food flat for optimal storage. Ideally, you should use frozen broccoli within six to eight months, but it should last up to a year before its quality starts to suffer noticeably."