How to Freeze Broccoli

Learn all about freezing broccoli, including how to freeze it with or without blanching and ways to use frozen broccoli.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Freezing time 1

Total Time 1 15

Servings

Calories 103kcal

Bring a large pot of water to a boil. Alternatively, you can use a vegetable steamer basket over a couple inches of boiling water.
Cut the broccoli into florets. Wash and dry. Fill a large mixing bowl with ice water.
Once the water is boiling, drop the broccoli into the pot and cook for 3 minutes. If using a steamer basket, cook for 5 minutes. Do not overcook the broccoli. It should still be fairly firm, just gently cooked.
Immediately transfer the broccoli to the bowl of ice water. You can use a slotted spoon to do this quickly or drain the broccoli first then transfer it.
Let the broccoli sit in the water for a few minutes before draining. Get the broccoli as dry as possible. I often will squeeze the florets gently in my fists to ring out any excess water.
Spread the blanched and dry florets out on a baking sheet in a single layer. Place the baking sheet in the freezer, somewhere it won't get bumped, and freeze for 1 to 2 hours until frozen solid.
Transfer the frozen broccoli florets to a freezer bag. Label and store in the freezer for up to 6 months. Use within 3 months for best results. Add directly to cooked dishes without thawing first. Do not use in raw broccoli salads or else it will be mushy. I also recommend steaming instead of boiling if you are using it for a simple side dish.
To freeze broccoli without blanching, just cut it up and store in a freezer bag. Remove as much air as possible. Freeze and use within 1 month for best results.