The first step is to thoroughly wash and trim your broccoli. To do this, cut the crowns into uniform-size florets. 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.
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.
Do not wash your broccoli before storing — the excess moisture may encourage mold growth. Wait until right before you eat broccoli to wash it. Use within 3 to 5 days.
How to prep broccoli for blanching. Before you toss the florets into a pot, you will need to clean and cut the florets. To start, soak the whole head of broccoli in cold water for a few minutes to get rid of dirt or debris. After a few minutes, allow the broccoli to drain on a towel.
Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the contents have been washed. Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.
The USDA recommends washing produce just before you plan to use it to slow spoilage. If you need to rinse your broccoli a day or more in advance, be sure to give it a whirl through the salad spinner or dry it thoroughly with a clean towel before storing it in your refrigerator.
To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation.
Bagged or ready-to-eat, fresh-cut produce
If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.
Once you have cleaned your broccoli, blot it dry with a paper towel. You are now ready to use it in a recipe.
Don't let frozen broccoli sit in the fridge or on the countertop to thaw — it will get soggy, leaving you with a mushy mess. This is probably the single biggest reason frozen broccoli gets a bad rap. You can skip this step and move right on to your preferred method of cooking broccoli.
Except for onions and peppers, which you can freeze raw, you should blanch or fully cook vegetables before freezing. Blanching vegetables, or dunking them into boiling water, stops the enzymes that cause discoloration and turn frozen produce mushy. Raw fruit, on the other hand, freezes just fine.
You can store blanched fresh broccoli in the fridge for 3-4 days after blanching OR in the freezer for up to 12 months. However, I recommend using it within 6 months for the best quality (in terms of flavor and texture). Refer to the blog post for how to cook broccoli from frozen and for more information!
Rinse the florets under cold water until cool to the touch. Pat the broccoli dry and place it in a single layer on a rimmed baking sheet. Freeze in a single layer for 1 hour. Transfer to a sealable freezer-safe bag and freeze for 6 to 8 months.
They can be frozen full cooked, or fully raw. Simply peel, chop, optionally cook and cool, and freeze using the same baking sheet method. How long will my frozen vegetables keep? If stored properly, your frozen broccoli should keep for six months — after that, it's susceptible to freezer burn.
Dry the florets well, and flash freeze in a single layer for one hour before transferring it to an airtight container or freezer bag. Blanching the broccoli preserves the nutritional value and the vibrant green colour. And flash freezing ensures individually frozen florets instead of a big chunk of broccoli.
The US Food and Drug Administration, the US Department of Agriculture and other scientists agree: use a cold water soak with baking soda to effectively help remove dirt, chemical residue, and other unwanted materials from your fresh vegetables and fruits.
Immediatley before cooking, soak your broccoli, head down, in cold, salted water (1 tsp salt to 8 cups water) for 5 minutes. Any critters will float to the top where you can rescue them or allow them to suffer a salty death. (NOTE: If you soak in salt water and then store it, it will become rubbery and wilted.
How Long Does Broccoli Last? Properly stored, broccoli lasts about three to five days in the fridge—whether it's cooked or raw. Raw chopped broccoli, though, will probably go bad in about two days (so eat up!).
Once frozen, transfer to a plastic container or resealable freezer bag. The broccoli should stay fresh-tasting and free of freezer burn for 6 to 8 months.
Broccoli and Cauliflower
Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes. Then, gently lift them out of the water, place in a colander and rinse again under a stream of more cold water. Looking for some great cauli recipes to try?
Broccoli and cauliflower have lots of crevices where germs can hide. Soak these vegetables in a bowl of cold water for two minutes before rinsing them under cold running water.