How to Freeze Broccoli

by John Staughton (BASc, BFA) last updated -

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Learning how to freeze broccoli is important if you want these delicious and non-shriveled cruciferous vegetables to last you through the winter.

How to Freeze Broccoli?

There are a few different ways to freeze broccoli, but before you worry about packaging them properly for the freezer, you will need to prepare them for the freezing process.

  • Begin by washing the broccoli thoroughly, which can be done before or after chopping up the florets. As there can be some pests that nestle into broccoli heads, it is best to chop the broccoli before washing.
  • Once the broccoli florets are clean, bring a large pot of water to a boil and then drop the broccoli in for 3-5 minutes.
  • Remove the broccoli florets quickly from the boiling water and immediately place them in a bowl of cold water for another 3-5 minutes. This is called blanching, and it will ensure that the broccoli doesn’t become shriveled or bitter while you freeze them.
  • At this point, you must quickly dry the broccoli, using either a salad spinner or a towel, but time is of the essence.
  • Place the dry broccoli on a baking sheet and keep it in the freezer.
  • 1-2 hours later, you can pack the frozen broccoli into freezer bags. These broccoli florets should retain their flavor and appearance for 10-12 months.

    Fresh broccoli in a plastic container

    Broccoli belongs to the cruciferous family of Brassica oleracea var. italica. Photo Credit: Shutterstock

Frozen Broccoli in Your Daily Diet

Once you want to add that frozen broccoli back into your diet, you can simply boil or steam them for 1-2 minutes, which should help them retain a bit of their crunch. You can also toss frozen broccoli directly into stir-fries, soups, and stews, and the freezing process shouldn’t have any negative effects. Again, it is recommended that you use your frozen broccoli within one year of putting them in the freezer.

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About the Author

John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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