
Greens are filled with enzymes that will break them down if you try to freeze them; you can blanch the greens in order to destroy these enzymes by boiling them for 2-3 minutes. Don't ask me about the science - somebody smart (like Mike) will post the particulars I'm sure. Here are some leaves from our basswood tree boiling in a pot of water. I've frozen a few small batches and reconstituted them. They taste like cooked greens (duh.)
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