How to Freeze and Store Broccoli | Glad® (2024)

FAQs

How to Freeze and Store Broccoli | Glad®? ›

Quick Freeze:

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.

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.

Storage Method

At home, place whole broccoli heads in a microperforated plastic bag and put it in the crisper drawer of your refrigerator, says Lyon. You can also store it in a container with a bit of water at the bottom, with the heads sticking out, and loosely wrap the container in plastic wrap, notes Weintraub.

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.

Broccoli Freezing Tips

First, choose the right broccoli; opt for young, tender stalks. Look for broccoli stalks that are tight and haven't started to open or yellow yet. Wash stalks thoroughly and cut lengthwise into uniform pieces, leaving florets about 1-1/2 inches across.

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.

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.

“Cooked broccoli can be frozen for up to 2 months," Amidor says. Raw broccoli doesn't freeze well, however, so she suggests blanching it before freezing. To blanch broccoli, add cut pieces to boiling water, cook for 30 to 60 seconds, and then plunge them into an ice bath to stop the cooking and preserve color.

Can broccoli last 2 weeks in the fridge? ›

Properly wrapped, your broccoli can last up to a week in the fridge and maybe even a few days longer. But if you overbought or just can't use it up in time, you can also freeze broccoli to enjoy whenever you like.

Place your broccoli stems into a bowl or container with a half-inch of water at the bottom. The broccoli heads should be sticking out of the container. Cover the heads loosely with plastic wrap and place them in the refrigerator. Change out the water each day, and the broccoli will keep for a week in the fridge.

Instead, store pre-cut florets in a glass container or even a big mason jar, and line it with a paper towel first. The towel will absorb any excess moisture, so that the broccoli isn't trapped in humid, mold-causing conditions. Just be sure to use up chopped broccoli within two or three days, or its flavor can decline.

Washing and Trimming

Submerge the florets in a large bowl of cold water, agitating them to dislodge any dirt or debris, then drain well. To avoid wasting the stems, trim the ends and peel the stalks with a vegetable peeler. Slice into uniform pieces to cook and freeze along with the florets.

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.

Unfortunately, if vegetables are not blanched correctly, the vegetables can become too soft and essential nutrients, like vitamin C, can be lost. The high temperature of boiling water or steam weakens the cell walls and the vegetables lose their crunchy texture.

After vegetables are blanched, cooled and drained, package quickly in rigid freezer containers or freezer bags. Remove as much air as possible from bags. Leave ½ inch of headspace for rigid containers. Seal tightly, label and freeze.