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.)
Wednesday, April 28, 2010
Blanched Greens
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.)
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment