Domestic broccoli that reaches the season from autumn to spring when the night temperature drops. It's reasonably priced, nutritious, and colorful, so it's a versatile vegetable.


If broccoli is stored refrigerated as it is, the buds will open and discolor easily, so if you cannot eat it immediately, it is recommended to store it frozen. Since it can be frozen raw or boiled, we will introduce the points to preserve it deliciously and how to use it for cooking.

When storing raw

Whether it's raw or boiled, "cleaning well" and "wiping off water" are the key points to keep it delicious without becoming watery.

First, put the broccoli in a pool of water and shake it to wash it thoroughly. If you can afford it, soak it in water for a while.


After dividing into small bunches, wipe off the water with kitchen paper. When it freezes, the buds fall off easily, so divide it into small pieces, wrap it in a wrap, and put it in a freezer bag to freeze it.

When boiled and saved

Boil the cut broccoli in hot water with salt and give it to a colander (it becomes watery, so it is not good to soak it in water). After cooling, wipe off the water with kitchen paper and freeze in a freezer bag. If you spread it out so that it does not overlap as much as possible and freeze it, it will be easier to take one bunch at a time.

Soup and stew are recommended

Frozen broccoli can be eaten by heating it in the microwave or boiling it, but it will change the texture a little, so it is recommended to add it to soups such as soups and stews while it is frozen. It will be cooked immediately, so put it in just before the finish.



By the way, broccoli that has been boiled and then frozen can be thawed naturally in a few hours if you put mayonnaise on it while it is frozen and put it in a bento cup, and you can enjoy it with almost the same texture. This is convenient when you want to fill the gap in your lunch box.

Stems raw

Broccoli with abundant nutrients on the stem. Don't throw it away, cut it into a size that is easy to use raw and freeze it. Enuchi also introduces a recommended recipe using stalks, "Zha cai-style snacks made from broccoli stalks, " so you can store several stocks and cook them all at once.



In either case, the storage period is about one month. It will be very useful for warm winter menus and lunch boxes, so if you get a lot, please use it.