Learning how to freeze broccoli is a simple and effective way to preserve the freshness of your harvest or sale finds. Freezing locks in flavor and texture, providing easy access to healthy ingredients all year long.

A Personal Note
Freezing is my favorite method for preserving vegetables. While I enjoy canning, I prefer to freeze vegetables when I have an abundance—whether they’re from our garden or a great sale at the store.
I find that frozen vegetables retain a better taste and texture for side dishes compared to canned ones. That said, I still love canning vegetables like sweet corn for hearty meals like shepherd’s pie or chicken stew.
Freezing is a fast and simple way to preserve fresh produce, giving you convenient, ready-to-use ingredients right at home.

Why You’ll Love This Recipe
- Saves Money: Buying broccoli in bulk or growing in your own garden when it’s in season is often cheaper than purchasing it out of season at the grocery store. Freezing is the best way stock up and enjoy it year-round without waste.
- Preserves Freshness: Blanching and freezing lock in the vibrant color, nutrients, and crisp texture of fresh broccoli, so you’re not stuck with limp, store-bought frozen veggies.
- Convenience: Having prepped and frozen broccoli on hand makes meal prep faster and easier, especially for busy weeknights.
- Versatility: Frozen broccoli works in a variety of dishes, like stir-fries, soups, casseroles, and side dishes, with minimal effort.
- Reduces Food Waste: This method ensures that broccoli doesn’t go bad in the fridge before you can use it, making it a sustainable choice.
- Custom Portions: You can freeze broccoli in portions that fit your cooking needs, whether it’s a single serving or enough for a family dinner.
- Long Shelf Life: Properly frozen broccoli lasts up to a year, giving you access to healthy greens anytime.
- Better Quality Than Store-Bought: Freezing your own broccoli often results in better texture and flavor compared to store-bought frozen broccoli, which can be mushy.
- Control Over Additives: By freezing your own broccoli, you avoid added preservatives or salt often found in store-bought frozen vegetables.
- Great for Meal Planning: With a stash of frozen broccoli, you always have a healthy ingredient ready for quick and simple meals, even on short notice.
Recipe Tips
Blanching is key: Don’t skip this step; it locks in the color, nutrients, and texture.
No need to thaw: For best results, add the frozen broccoli directly to dishes like stir-fries, soups, or casseroles.
Maximize space: Flatten freezer bags for easy stacking and efficient storage.

Equipment
- Large pot: For boiling water to blanch the broccoli.
- Large bowl: To prepare an ice bath and cool the broccoli.
- Slotted spoon: For transferring broccoli to the ice bath.
- Baking sheet: For pre-freezing broccoli (optional).
- Freezer bags, food saver and bags or airtight containers: For storing frozen broccoli.
Ingredients
- Fresh broccoli: Firm, deep green heads with no yellowing or wilting.
- Water: For blanching and cold water for cooling in the ice bath.
- Ice: To create an ice bath.

How to Freeze Broccoli
Prepare the broccoli: Wash the broccoli under cold running water to remove dirt and debris. Optionally, soak it in a saltwater solution for 5–10 minutes for a thorough clean. Cut the broccoli into evenly-sized florets, about 1–2 inches wide, and slice stems into smaller pieces if freezing them.
Blanch the broccoli: Bring a large pot of water to a rolling boil. While the water heats, fill a large bowl with ice water and set it aside. Add the broccoli florets to the boiling water and blanch for 2–3 minutes for florets or 3–4 minutes for stems.
Cool the broccoli: Using a slotted spoon, quickly transfer the blanched broccoli into the ice bath to stop the cooking process. Let it cool completely for about 5 minutes.
Dry the broccoli: Drain the cooled broccoli and spread it on a clean kitchen towel or paper towels. Pat dry thoroughly to prevent ice crystals from forming during freezing.
Pre-freeze (optional): To keep the broccoli from clumping together, spread the dried florets in a single layer on a parchment-lined baking sheet. Freeze for 1–2 hours until firm.
Package for freezing: Transfer the pre-frozen broccoli into freezer-safe bags, food saver bags or an airtight containers. Remove as much air as possible before sealing to prevent freezer burn. Label the bags with the date.
Store in the freezer: Place the packaged broccoli in the freezer. Frozen broccoli will stay fresh for up to 12 months.
More Freezing Recipes

How to Freeze Broccoli
Equipment
- large pot
- Slotted spoon
- baking sheet
- Freezer bags or airtight containers
Ingredients
- Broccoli
- Water
- Ice
Instructions
- Prepare the broccoli: Wash the broccoli under cold running water to remove dirt and debris. Optionally, soak it in a saltwater solution for 5–10 minutes for a thorough clean. Cut the broccoli into evenly-sized florets, about 1–2 inches wide, and slice stems into smaller pieces if freezing them.
- Blanch the broccoli: Bring a large pot of water to a rolling boil. While the water heats, fill a large bowl with ice water and set it aside. Add the broccoli florets to the boiling water and blanch for 2–3 minutes for florets or 3–4 minutes for stems.
- Cool the broccoli: Using a slotted spoon, quickly transfer the blanched broccoli into the ice bath to stop the cooking process. Let it cool completely for about 5 minutes.
- Dry the broccoli: Drain the cooled broccoli and spread it on a clean kitchen towel or paper towels. Pat dry thoroughly to prevent ice crystals from forming during freezing.
- Pre-freeze (optional): To keep the broccoli from clumping together, spread the dried florets in a single layer on a parchment-lined baking sheet. Freeze for 1–2 hours until firm.
- Package for freezing: Transfer the pre-frozen broccoli into freezer-safe bags or airtight containers. Remove as much air as possible before sealing to prevent freezer burn. Label the bags with the date.
- Store in the freezer: Place the packaged broccoli in the freezer. Frozen broccoli will stay fresh for up to 12 months.
Notes
- Blanching is key: Don’t skip this step; it locks in the color, nutrients, and texture.
- No need to thaw: For best results, add the frozen broccoli directly to dishes like stir-fries, soups, or casseroles.
- Maximize space: Flatten freezer bags for easy stacking and efficient storage.