Sometimes the week goes differently than planned and the fresh broccoli is left in the fridge. Instead of throwing it away, you can freeze broccoli and use it later. If it is already wilted, it is still suitable for a vegetable stock – inedible leftovers belong in the organic waste garbage can.
Freeze raw broccoli correctly
If you Freeze broccoli raw you should follow a few important steps to preserve the quality and nutritional value. Firstly, it is important to select fresh and firm broccoli with no signs of spoilage. Wash it thoroughly under cold water and divide it into equal florets.
Blanching is recommended before freezing: Immerse the florets in boiling water for two to three minutes and then immediately transfer them to ice-cold water to stop the cooking process. This step inactivates enzymes that can otherwise lead to loss of quality such as discoloration, poor taste and nutrient degradation. Then dry the broccoli thoroughly with kitchen paper or in a salad spinner.
It is best to freeze the florets individually on a baking tray before transferring them to airtight freezer bags or containers to prevent them from sticking together. Label the packaging with the freezing date; frozen broccoli will keep in the freezer for around 10-12 months. Note that the broccoli will be slightly softer after defrosting and is therefore particularly suitable for cooked dishes, less so for raw food.
Preserving broccoli: Other options
In addition to freezing, you can also preserve broccoli in other ways. One method is the pickling in vinegar or fermenting – not only keeps longer, but also develops new flavors.
Alternatively, you can boil broccoli after blanching: Filled in sterilized jars and sealed airtight, it will keep for several months. Make sure to maintain a constant temperature in the freezer or pantry to preserve the quality.
Nutrients in the freezing process
Freezing preserves many vitamins and mineralswhich make broccoli so healthy. Vitamin C is largely retained, but slight losses can occur with water-soluble vitamins – especially during long storage or temperature fluctuations.
Other vegetables such as Peas, carrots or spinach can be frozen without any problems. Frozen vegetables remain a valuable addition to your diet, especially when fresh produce is not available.
Checklist: Freezing broccoli made easy
Prepare: Cut the florets from the stalk, wash thoroughly and drain
Blanch: Two to three minutes in boiling water, then quench in ice water
Dry: Drain well or pat dry to avoid ice crystals
Pre-freeze: Pre-freeze the florets individually on a tray so that they do not stick together
Pack airtight: Fill into freezer bags or tins and seal well
Label: Note the freezing date – Shelf life: up to 12 months
Use: Use directly for soups, casseroles or wok dishes without defrosting
This article was partly created with the help of a machine and carefully checked by the editorial team before publication.
