How to Clean, Trim, & Store Brussels Sprouts

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Eliminate dirt, bacteria & pesticides from fresh Brussels sprouts

Co-authored by Marrow Private Chefs and Devin McSween

Last Updated: June 4, 2024 Fact Checked

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Washing with Water

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Washing with Baking Soda

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Storing Brussels Sprouts

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Expert Interview

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Tips

It’s important to wash Brussels sprouts before you eat them to get rid of dirt, bugs, pesticide residue, and bacteria. Luckily, it’s easy to wash these delicious vegetables. Simply run the sprouts under cold water, trim off the stem, and remove any discolored or damaged leaves. Keep reading to learn how to clean Brussels sprouts with plain water or a baking soda soak and how to store them to keep them fresh!

The Best Way to Clean Brussels Sprouts

Place your Brussels sprouts in a colander and run them under cool water, rubbing each sprout to remove dirt and debris. Then, use a knife to cut off the stem on the bottom of each sprout. Peel off any yellowed, wilted, or damaged leaves and then pat the Brussels sprouts dry.

Section 1 of 3:

Washing Brussels Sprouts with Water

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1
Rinse the sprouts under cold running water. Pour the sprouts into a colander or hold 3 or 4 in your hands at a time. Then, turn on your kitchen faucet to cool water and rub the outside of each sprout as the water runs over them. This helps remove any dirt or debris. ^{[1]
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- Alternatively, soak the sprouts in a bowl of cool water for 5 to 10 minutes. Then, rub and rinse them off under cold water. ^{[2]
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- Wash your hands with antibacterial soap before handling Brussels sprouts or other produce to avoid transferring bacteria to your meal. ^{[3]
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- Throw out bad sprouts before washing them. Spoiled sprouts smell bad and feel mushy while fresh sprouts have bright green, compacted leaves.
- Don’t use hot water. It can wilt some of the leaves or allow microorganisms to seep into the sprout.
- Tip : Only wash as many sprouts as you plan to eat. Storing washed sprouts can make them spoil faster, as it encourages bacteria and mold to grow. ^{[4]
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2
Use a sharp paring knife to cut off each sprout’s stem. The stem is the white end of the sprout that was connected to the stalk; it is where the leaves start growing outward. Cut about 1 cm (0.4 in) off of the stem using a sharp paring or chef’s knife. Then, discard or compost the stems . ^{[5]
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- Only cut off a small portion of the stem. Cutting off too much can cause the leaves to fall off or the sprout to fall apart.
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3
Peel off any outer leaves that are discolored, wilted, or blemished. The sprout’s outer leaves can get damaged or dirty during harvesting and transportation. Simply pull off any leaves that are yellow, wilted, have black or brown spots, or have insect damage, like holes or tears. ^{[6]
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- Place the damaged leaves in your compost bin or trash can.
- Alternatively, bury the damaged leaves in your garden and let them compost underground.
- If you find a lot of damaged leaves, wash all of the sprouts under cool water again.
4
Dry, cut, and then cook the Brussels sprouts . Use a clean dishcloth or paper towel to pat the Brussels sprouts dry. ^{[7]
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- Roast cut Brussels sprouts in olive oil, salt, and pepper.
- Sauté sliced sprouts with olive oil, garlic, and parmesan cheese.
- Steam halved sprouts and toss with butter, salt, and pepper.
- Boil whole sprouts and season with butter, salt, and pepper.
- Shred or finely slice raw Brussels sprouts and add them to a salad.

Section 2 of 3:

Washing Brussel Sprouts with Baking Soda

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1
Pour cool water and baking soda into a large clean bowl. Fill a large mixing bowl with cool water. Then, add 1 teaspoon (6 g) of baking soda for every 16 ounces (2 c or 0.5 l) of water. Stir the solution with a clean spoon to combine the ingredients. ^{[9]
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- Baking soda helps break down pesticide residue on the surface of produce. ^{[10]
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  Consumer Reports
  Nonprofit organization dedicated to consumer advocacy and product testing
  Go to source} It also helps remove bacteria, dirt, and grime. ^{[11]
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- If you don’t have a teaspoon measuring tool, pour enough baking soda into the palm of your hand until the pile is about the size of a quarter.
Transfer the sprouts into the bowl of water and baking soda, ensuring there’s enough liquid to cover them completely. If there’s not, add more water and baking soda until they’re covered. Then, let them soak for up to 10 minutes. ^{[12]
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Use a vegetable brush to scrub each sprout. Grab a vegetable brush and scrub each sprout for about 10 seconds to remove any dirt and debris. Cover the entire surface of the sprout, inspecting the small crevices for any noticeable dirt. ^{[13]
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- Place the cleaned sprouts into a colander or a second bowl.
- If you don’t have a vegetable brush, use a clean, soft-bristled toothbrush.
4
Rinse off the sprouts under cold running water. Rub the surface of each sprout with your fingers as you hold them under cool water. Either hold a few Brussels sprouts in your hand at a time or dump them into a colander. ^{[14]
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- If you use a colander, mix the sprouts around and massage them with your hands to ensure each one gets a good rinse.
5
Slice off the stems and remove any damaged outer leaves. Use a sharp paring knife or chef’s knife to cut the white-brown nubs off of the bottom of each sprout; this is the end where the sprout was connected to the stem. Then, peel off any leaves that are yellowing, wilted, or have black or brown spots. ^{[15]
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- Avoid cutting too much of the stem off, as this can cause the leaves to break apart.
- Toss the stems and damaged leaves into your compost bin or garden.
Pat the Brussels sprouts dry with a clean dishcloth or paper towel. Then, slice them in half lengthwise and cook them however you prefer!

Section 3 of 3:

Storing Brussels Sprouts

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1
Keep washed Brussels sprouts in the fridge for 2 to 3 days. If you’re not cooking the sprouts right away, place them in an airtight storage container or plastic sealable bag. Then, set the container in your refrigerator’s crisper drawer. Use the Brussels sprouts within 2 days for the freshest taste. ^{[16]
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- Washing produce ahead of time decreases its shelf life, even when you store it properly. So, it’s best to cook washed sprouts right away. ^{[17]
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Store unwashed Brussels sprouts in the fridge for 1 to 2 weeks. Brussels sprouts stay fresh for longer when they’re unwashed. Simply place your sprouts in a plastic sealable bag and set it in your fridge’s crisper drawer. ^{[18]
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- Cook and eat Brussels sprouts within 3 to 5 days of purchasing them. While they keep well for 1 to 2 weeks, they develop a stronger, less sweet taste over time.
3
Freeze blanched Brussels sprouts for 6 to 12 months. If you need to store your sprouts for longer, wash them, trim off the stem, remove any damaged leaves, and blanch them . Then, place the sprouts in a plastic freezer bag. Write today’s date on the bag and store the sprouts in your freezer for up to 12 months. ^{[19]
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- To blanch Brussels sprouts: ^{[20]
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  National Center for Home Food Preservation
  Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food
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  - Bring a large pot of water to boil.
  - Boil small sprouts for 3 minutes, medium sprouts for 4 minutes, and large sprouts for 5 minutes.
  - Soak the sprouts in a bowl of ice water for 3 minutes.
  - Pat the sprouts dry with a clean dishcloth or paper towel.

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Tips

Don’t feel the need to purchase store-bought produce cleaning solutions. They’re no more effective at cleaning produce than plain water. ^{[21]
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Soaking Brussels sprouts (and other produce) in white vinegar also helps get rid of bacteria and dirt. However, it can affect the texture and give the sprouts a vinegary taste. ^{[22]
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Brussels sprouts labeled “Washed,” “Pre-washed,” or “Ready-to-eat” are already washed and haven’t come into contact with any contaminates after packaging. So, they’re safe to eat right away. ^{[23]
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Warnings

Brussels sprouts can harbor bacteria and viruses like E. coli. ^{[24]
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PubMed Central
Journal archive from the U.S. National Institutes of Health
Go to source} Always wash your sprouts with cool water to help remove potentially harmful pathogens. ^{[25]
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