Freezing Brocolli

I don’t blanche broccoli but reckon to use it within a week or two.

I blanch broccoli, cut into florets, for three minutes. Then plunge into ice and water and pat dry.
Spread on open trays and freeze. Bag the frozen broccoli.
It keeps for around six months.

Blanche.
. Drr

Maybe it’s me, but I find broccoli that’s been frozen very mushy. We like it al dente, cooked for around 3 minutes max. Ditto cauliflower.

I always blanch broccoli but only for about 1 minute. It's not as good as fresh, but handy to have in freezer.

Nice find—that’s a great deal!

Freezing broccoli works best if you blanch it first, even though it feels like an extra step. Blanching helps preserve the color, texture, and nutrients, and it stops the enzymes that can make it go mushy or slightly bitter over time. If you freeze it raw, it’s still usable, but the texture after thawing usually isn’t as good—especially if you’re picky about how it cooks up later.

I usually cut it into florets, blanch for 2–3 minutes, cool it quickly in ice water, dry it well, and then freeze. That way it holds up nicely for stir-fries or quick meals.

Funny enough, it reminds me of trying something like a Swig reviver drink swigmenus.com/swig-all-star-reviver/ when everything is prepared and balanced properly, the final result just tastes fresher and more satisfying. Skipping a step might still work, but you’ll notice the difference in the end