How to Blanch Herbs and Vegetables
Blanching is a simple yet effective technique to preserve your farm-fresh herbs and vegetables in their peak condition. Whether you want to freeze for long-term storage or just keep those greens bright for your next dish, blanching stops flavor-dulling enzymes, locking in flavor, color, and crisp texture. For example, a quick blanch of basil helps fresh pesto stay bright green and delicious for up to two weeks. It’s an easy way to extend the life of your harvest.
Why Blanch?
Freezing and Storage: Blanching deactivates enzymes that can cause produce to lose flavor and texture over time, making it perfect for storing in the freezer for months.
Keep Color and Texture: Blanching halts oxidation that can cause greens to turn dull or mushy, keeping them looking fresh and tasting great in your dishes.
What You’ll Need to Blanch
Medium/large pot (choose the size based on how much you’re blanching)
Large bowl of ice water
Clean paper towels or napkins for drying
Step-by-Step Blanching Guide
Step 1: Prepare the Water
Fill your pot with water and bring it to a rolling boil. Add a pinch of salt to help lock in the vegetables’ color and flavor.
Step 2: Prepare the Ice Bath
Fill a large bowl with ice and cold water, setting it next to the stove. This ice bath stops the cooking process immediately, preventing overcooking and preserving that fresh crunch.
Step 3: Blanch Your Ingredients
Using the timing below, boil your produce briefly:
Basil and other herbs: 10 seconds
Kale and other dark, leafy greens: 30 seconds
Broccoli, green beans: 2-3 minutes
Step 4: Transfer to Ice Bath
Immediately scoop the vegetables from the boiling water and immerse them in the ice bath for the same time as they were in boiling water. Stir gently to cool them evenly.
Step 5: Drain and Dry
Once cooled, remove from the ice bath and spread the vegetables out on paper towels to dry. Pat gently to remove excess moisture—proper drying helps prevent mold and keeps them in prime condition.
Storing Blanched Vegetables
Once dry, transfer the greens, herbs, or vegetables to freezer bags, squeezing out as much air as possible. Properly stored, your veggies will last up to 6 months in the freezer.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. We’re Area 2 Farms, we grow organic produce, deliver it to your door weekly, and operate all within 10 miles of you.
