I must admit that I never liked the broccoli I had frozen. You cut it up, blanch it and then freeze, spread out on cookie sheets, then bag. It was always soggy and disappointing. In place of broccoli, I now grow Gailan, which tastes like broccoli but is much easier to grow, yields more, and freezes magnificently.

Because broccoli is a flower, I'd be sure to blanch it. Freezing greatly slows down metabolic action, but it doesn't cease it. Those flowers might get bitter unless the enzymes are stopped.

Do I blanch, then freeze on a cookie sheet, then bag?

That's what works best for me. You can also pickle it.

Dave

Thanks all! Even if it sogs, I can use it soup. Nancy

I prefer to steam blanch my broccoli. It seems to keep it's texture better than water blanching. I do 3 minutes and then immerse in cold water for 3 - 4 minutes. Drain, pat dry, freeze on cookie sheet, bag in food saver bags.

Thanks Lone Jack, that seems like a happy medium Nancy