Omelet wrote:

> Blanch before freezing. Works well!
> Blanching works for most frozen veggie preservation.

And put broccoli in a cold/ice water bath to stop the cooking from the
blanch. Certain veggies do well with salt in the water.

We use a FoodSaver here and I find that broccoli (and other veggies)
don't tend to crush as easily as they could if I put them on a cookie
sheet and freeze them before bagging them.

--Lin