How to Freeze Broccoli

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Broccoli is one of my favorite things to eat by far. There’s almost nothing it can’t do. It makes an impeccable salad, is the perfect addition to a pasta dish, and is, quite frankly, pretty dreamy just straight-up steamed. Perhaps one of broccoli’s greatest qualities though, is that it’s the perfect freezer food. Frozen broccoli is just as delicious as fresh, and it’s always ready for you. But what’s the best way to freeze it? If you find yourself with more broccoli than you can handle, here’s everything you need to know to freeze it properly so none goes to waste.

Look for heads of broccoli, or broccoli crowns with a bright green color. Avoid any with brown spots or yellowing leaves. Check the stem for any brown spots as well.

Freezing broccoli is pretty simple, but does require one extra step: a quick blanch to properly preserve it.

1. Prep the broccoli. Remove the florets by holding the broccoli upside down on a cutting board and using the tip of a chef’s knife to cut them away where they meet the stalk. Cut larger florets in half to ensure pieces are roughly an even size. Use a chef’s knife to trim the tough outer layer of the stalk on all sides, and cut into bite-size pieces.

2. Blanch the broccoli. Bring a large pot of water to a rolling boil and add the prepped broccoli. Boil for two to three minutes, until bright green and just tender, then shock in an ice bath. Once the broccoli is completely cool, drain and pat dry with a clean kitchen towel or paper towels.

3. Freeze the broccoli. Spread the broccoli pieces in a single layer on a parchment-lined baking sheet and freeze. Once the broccoli pieces are individually frozen, transfer to a freezer bag and freeze for up to 3 months.

To properly freeze broccoli, you’ll need to blanch it first. Blanching is the process of quickly cooking foods in boiling water, and then immediately shocking them in ice water to stop the cooking. The process of blanching helps brighten the color, tenderizes the broccoli, and stops the stimulation of enzymes that could lead to deterioration. This way, the broccoli stays fresh while it’s in the freezer.

1. Don’t skip the stalk. Broccoli stalks are safe to eat and just as flavorful as the florets, although they may take just a little longer to become tender when cooking.
2. Don’t season the blanching water. While salted water seasons vegetables, it can also soften the cell walls. Avoid mushy broccoli by seasoning it when preparing the final dish.
3. Freeze in a single layer. The huge benefit of first freezing broccoli in a single layer is that when you reach for them later, you won’t have to deal with thawing one big block of veg. Once the broccoli pieces are frozen solid, then transfer them to a zip-top bag for extended storage.
4. Thawing is optional. Depending on how you’re using the broccoli, you might not need to thaw it. If it’s going into soup, stew, or anything that’s cooking for longer than a few minutes, it will thaw during the cooking process. If, however, you’re cooking something lightning-fast, like a stir-fry, it might be worth it to defrost first, either by transferring the frozen broccoli to the refrigerator or using your microwave’s defrost setting.