Freezing Broccoli


August 10, 2011 by Sara Kreidler

To freeze broccoli for later use, simply take a head of broccoli…

And cut off the florets. Transfer florets to a colander and rinse thoroughly under cold running water.

Bring a large pot of water to a rolling boil.  Add the broccoli florets and boil for 3 minutes.  If you’re going to boil more than one batch of broccoli, use a handled strainer to scoop the broccoli out of the pot and strain it; add more hot water to the pot, return to a rolling boil, and add the next batch of broccoli .  If you are only boiling one batch of broccoli, you can just dump the broccoli into a colander in the sink since you won’t be reusing the water.

Transfer the boiled broccoli to an ice water bath.  Shock in the ice water for 3 minutes, then transfer to a colander and drain well.

Transfer broccoli to a clean kitchen towel and gently pat the broccoli with the towel to remove excess moisture.

Transfer the broccoli florets to a freezer bag, squeeze out as much air as possible, seal and toss in the freezer.  When you’re ready to eat the broccoli, heat it in a pan or in the microwave with a tablespoon of water, a drizzle of olive oil, and salt and pepper.  Or add to a soup or casserole.


4 thoughts on “Freezing Broccoli

  1. […] box and taking the photos above, I spent about 90 minutes tonight freezing the kale, peppers, corn, broccoli, and zucchini for later use.  Tomorrow I’m going to can the tomatoes.  I’ll be […]

  2. […] excuse this terrible picture.  After freezing peppers, corn, broccoli and kale after work this evening, I got to the zucchini and squash and was a little worn out a […]

  3. […] 1 quart bag of broccoli florets […]

  4. […] 1 quart bag of broccoli florets. […]

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