Cut off about an inch off the bottom of the trunk of the broccoli. If it's hollow or woody keep cutting until you get to the tender part.
Remove any leaves and using a vegetable peeler, peel away the tough outer skin.
Cut the trunk into 1/2" pieces.
Cut off florets into 1 1/2" pieces.
Bring a large pot of water (with the salt added) to a rapid boil.
While waiting for it to boil when you think it'll start boiling in the next 2 minutes, fill a large bowl with ice and cold water.
Gently lower the florets into the boiling water and cook for 2-3 minutes. The time depends on the size of the florets. The broccoli should be a bright green and just barely tender.
Remove the broccoli with a slotted spoon and immediately plunge it into the ice water.
Once it's cooled completely don't let it sit longer than needed, remove the broccoli from the bowl of water and pat dry with paper towels.
Place the broccoli in a single layer on a baking sheet. Freeze for 2 hours and then transfer to containers or freezer bags. Label with the date.
