The GardenZeus Quick and Easy Guide to Blanching and Freezing Vegetables and Herbs

Prior to freezing, GardenZeus recommends blanching vegetables and herbs in boiling water for about 30 seconds to 2 minutes until color brightens, then immersing in ice water to cool quickly and prevent overcooking. Blanching softens leaves and stems, which makes them easier to work with when freezing, and helps to preserve nutrition and flavor. Remove air from freezer bags using a vacuum sealer or manually with a straw to minimize freezer burn. GardenZeus recommends using most frozen vegetables and herbs within 60 days, but flavor and quality may be reasonable for longer periods.