Broccoli doesn't dehydrate well and it isn't very good canned except as an ingredient in home-canned soups. And unlike its cousin cauliflower, it doesn't pickle very well either. Fortunately, it freezes beautifully.
To get the best taste, color, texture and nutritional value from frozen broccoli, you need to blanch it first. It's also helpful to do a single-layer freeze initially to ensure the frozen pieces remain separate and not lumped together when you store them in freezer bags or containers.
Here is the best way to freeze broccoli.
Photo ŠLeda Meredith
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