Whether you stocked up on too many fresh vegetables at the market or your summer vegetable garden is growing wild, I am here to show you how to properly freeze your vegetables and herbs. There are a few simple steps you have to take to ensure they will stay vibrant, fresh and full of flavour. It will also give them a much longer shelf life than if you just placed the veggies and herbs straight into the freezer. Just be sure to use ripe produce. OK — let’s get freezing!
Step 1: Chop Vegetables and Herbs
If you’re planning to use the veggies or herbs straight from the freezer as a side dish or stirred right into your pot or pan, I recommend chopping them into bite-sized pieces first.
Step 2: Blanch Vegetables
Blanching is an important step to freezing fresh vegetables as it will stop enzyme actions that result in a loss of colour and flavour. This will also clean the vegetables. This step is not required for herbs. To blanch, simply bring a pot of lightly salted water to a boil and drop in the vegetables for 2 to 4 minutes. The timing will depend on the type of vegetable being blanched. For example broccoli and asparagus will be on the shorter end, whereas carrots will take a bit longer.
Step 3: Shock Vegetables
Once the vegetables are blanched, immediately strain and submerge them into an ice bath. This will halt the cooking process so the vegetables do not cook any further and it’ll keep them vibrant. This step is not required for herbs.
Step 4: Dry and Portion Vegetables and Herbs
Strain the vegetables from the ice bath and transfer them onto a kitchen towel to dry. Place them on a single layer on a baking sheet and freeze for 60 minutes. Portion them into desired freezer bags and label with the packaged date. Transfer back to the freezer and use when needed! Vegetables will stay fresh for up to 12 months. For herbs, transfer them to an ice cube tray and fill with water. This way they are ready to go for soups, sauces and stews.