Freezing Broccoli: How to Preserve for Later (2024)

FAQs

Freezing Broccoli: How to Preserve for Later? ›

Split lengthwise so flowerets are no more than 1 1/2 inches across. Water blanch 3 minutes in boiling water or steam blanch 5 minutes. Cool promptly, drain and package, leaving no headspace. Seal and freeze.

Remove the broccoli with a slotted spoon and plunge into the bowl of iced water, then leave for another 2-3 mins. Drain and put on the lined tray. Pat dry, then lay the broccoli on a tray in a single layer and freeze until solid. Transfer to a labelled freezer bag, and freeze for up to a year.

Broccoli — florets and stems — must be blanched for effective freezing. If you freeze it raw, you'll wind up with bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

Place a paper towel at the bottom of a glass container to absorb excess moisture, and fill it with your chopped broccoli pieces. Cover the container with plastic wrap tightly so that air cannot get in (which can dry out the broccoli), and place the whole thing in the fridge to stay cold.

Broccoli is a member of the cruciferous vegetable family which also includes Cauliflower, Cabbage, Brussels sprouts, Kale, Radishes, Bok Choy, Turnips and the onion family to name a few. They are marked with florets or bulbs. It is said that this group of vegetables should not be vacuum sealed.

Most vegetables need to be blanched before being freeze dried. This step of briefly boiling vegetables helps to prevent changes to color, texture, and flavor, caused by enzymes, during long term storage.

This is because broccoli is mostly water; when it's frozen, the water turns to ice, and the crystals expand. When the crystals melt slowly, the water seeps into the vegetable, creating a soggy mess.

Don't thaw frozen broccoli in the fridge or on the countertop. The pieces will get too soggy. Even though there is no need, if you really want to thaw the broccoli, add to a large bowl, cover with hot water and let it sit for 2-3 minutes.

Blanching is an important step to the freezing process. If you don't blanch your broccoli, it will turn color and acquire a bitter taste.

Frozen broccoli can last up to 12 months in the freezer if stored properly.

Can broccoli last 2 weeks? ›

Fresh broccoli lasts between 3 to 5 days in the fridge when properly stored. “For cut-up broccoli, I would say no more than 4 days for optimal use,” Amidor says. “But it's best to cut from the whole head right before cooking or eating to maintain nutrients.”

Broccoli can be stored in the fridge or freezer, whole or cut into florets and can last anywhere from three to five days.

Can you freeze fresh cauliflower without blanching? We'd strongly recommend blanching cauliflower first, otherwise the high water content in the veg will turn it mushy if you freeze raw. To prevent deterioration of texture and nutritional value, it is best to partly cook (blanch) cauliflower florets before freezing.

Packaging Broccoli or Cauliflower for Freezing

Tray pack by patting florets dry with a paper towel, place on a tray in a single layer, place tray in the freezer for approximately 1 to 2 hours until frozen. Quickly remove the individually frozen florets and place in a freezer container or bag removing air.

The best way to keep your broccoli fresh and tasty is to blanch it with salted water and sesame oil. It's easy, healthy and so versatile. The blanched broccoli keeps well for up to 3-4 days in the fridge and is ready to enjoy any time!

Loosely wrap the broccoli crowns with a damp (not soaking wet!) paper towel and store on an open shelf of the refrigerator. Do not store in a sealed container or bag; this will accelerate the spoilage process. Loose florets should be stored in a paper bag in the refrigerator.