Freezing broccoli is problematic. Can’t freeze
it without blanching or it becomes mush. Except blanching makes them soggy. What
I do is I chop them small, blanch them, but barely, drip dry them and then
freeze them on parchment lined trays. The following day I pack them into freezer
bags. They will be not as good as fresh broccoli, but if you have a dozen
broccoli plants maturing all at the same time, freezing it is one of your options.FREEZING BROCCOLI
- Put a cattle of hot water on the stove and bring it to full boil.
- Meanwhile wash all the broccoli, drain and chop them fine.
- Dump the whole lot into the boiling water.
- Once the water comes back to simmer, pour the whole thing through a large colander.
- Drain and run cold water over it to cool them down to room temperature.
- Let the broccoli drain for an hour.
- Then transfer to a clean tea towel to drain it some more.
- Line a couple of large baking sheets with parchment paper.
- Arrange the broccoli in a single layer and freeze it overnight.
- The following day pack the frozen broccoli in a single layer, not in bunches, in medium or large freezer bags.
