• Wash and dry head of broccoli. Use a sharp knife to cut the head fairly even florets - they will cook more evenly after freezing when cut in similar sizes.

For Blanched Broccoli:

• Bring water to a boil in a large pot. Add broccoli and cook for 2 minutes. TIP: Adding broccoli to a colander first that can fit into your pot while submerging the broccoli will make it easier to remove them all at once.
• Remove the broccoli from the boiling water and immediately add to a bowl of ice water. Leave for 2 minutes and then drain on a towel until mostly dry before laying them in a single layer on a large baking sheet.

For Unblanched Broccoli:

• Simply lay the washed and cut florets in a single layer on a baking sheet.

For Both Methods:

• Freeze the baking sheet 2-3 hours or until the florets are frozen solid.
• Transfer the frozen florets into a quart-sized freezer baggie or container (labeled with contents and date) and remove as much air as possible. TIP: I like to use a straw as a DIY vacuum sealer!
• Freeze for 3-6 months for best quality. They will last longer, though the quality will start to suffer (texture, freezer burn, etc) no matter which method you choose.