« Dahlia Delight Again | Main | Corn Disaster Averted: I Hope »

Comments

blackswamp_girl (Kim)

I have no answer to that question, but I read a different suggestion about drying swiss chard leaves to add later to soups and stews. I'm going to try that this year.

Patrick

I'm with you, I think they need to be blanched first. Since cabbage and kale leaves are by their nature a bit stiff and might hold their shape after blanching, you might be able to freeze them in layers. Perhaps with a bit of foil or plastic wrap between them. Then you might be able to separate them, and put them in plastic bags. This is how I freeze snow peas (mange tout), I don't know if it would work with cabbage.

If you dehydrate them, you will also need to blanch or otherwise pre-treat them, or they will brown.

steven

I usually blanch anything I'm freezing out of habit.

John Curtin

Patrick,
On blanching - I thought as much though I like the idea of layering the leaves - good space saver in the freezer.

Interestingly I froze some chipped potatoes last week that I'd blanched first. Took them out a week later, thawed them and then roasted them. But they too seemed to lose flavour so I'll stick to eating them fresh or mashed and frozen - they seem fine with that treatment.

Luckily I've got a fifteen foot row of winter hardy kale so I'll pick as needed.

Patrick

I didn't say it very clearly, but I guess what I meant with the layering is that maybe after it's frozen you could break it up into individual leaves, put it into plastic bags, then take it out a handful at a time as you need it. I thought this is what your fellow gardener suggested in the first place.

No question, anytime you blanch fruit or veg, you lose some of the flavor. A few don't need to be blanched before freezing, for example onions, but most do.

The way to avoid losing flavor is to cook it some other way like making soup, then freeze that. For something like chipped potatoes, you might be able to partly roast or fry them before freezing instead of blanching.

A very good alternative to freezing is drying food. You also need to blanch many things before you dry them, but when you dry food the flavor often becomes more concentrated and is improved. As a bonus, you don't need to store it in the freezer when you are done.

Drying potatoes works well, but you need to let them sit in hot water for a half hour or so to rehydrate them before you use them.

When all is said and done, there is nothing nicer than eating straight out of the garden.

The comments to this entry are closed.