Brussels sprouts generally last about 3–7 days in the fridge for best quality, and up to around 10 days (or a bit longer if very fresh and well stored) before they noticeably decline.

Fridge shelf life

  • Whole, loose sprouts in the crisper typically stay fresh about 3–5 days, sometimes stretching to roughly a week if very fresh and kept cold and dry.
  • Some food-storage guides note that under ideal conditions, whole sprouts can last around 3–4 weeks, but flavor and texture usually drop well before that, so they are best eaten much sooner.
  • Cooked Brussels sprouts usually keep about 3–4 days in an airtight container in the fridge.

How to store them

  • Keep whole sprouts unwashed in a breathable bag or container in the crisper drawer to limit moisture and temperature swings.
  • Remove any yellow, wilted, or damaged outer leaves before storage, and keep them away from ethylene-producing fruits (like apples and bananas) that speed up spoilage.

When to throw them out

  • Toss them if they smell sour or rotten, feel slimy, or are very soft and mushy instead of firm.
  • A few yellow leaves can be peeled off, but widespread discoloration, black spots, or mold means they are no longer safe to eat.

Freezer option

  • If you will not use them in time, you can blanch and freeze Brussels sprouts, where they can keep good quality for about 6–12 months in an airtight container or freezer bag.

Information gathered from public forums or data available on the internet and portrayed here.