To Freeze or Not to Freeze: A Quick Guide to Your Veggies

vegThe season of fresh vegetables is coming to a close, but enjoying these veggies year round doesn’t have to. Many people freeze vegetables in order to eat them later, but what veggies freeze well and what veggies don’t? Here’s a quick guide to help you eat healthy and fresh even in the winter!

Avocados

Surprisingly, these green gems of healthy fat can be frozen! To do so, cut the in half and remove the skin along with the pit. You can either freeze them whole or throw them in your food processor or blender and puree them. Then, use them all winter long to make dips, smoothies and even salad dressings! Or to add to your sandwich instead of mayo!

Kale

Kale actually freezes beautifully and remain crunchy because it such a sturdy veggie to begin with. To freeze kale make sure to wash and dry it, then remove the stems. You can either blanch them quickly in water or freeze raw, but you will first want to lay the leaves out individually on a baking sheet, freeze them and then transfer them to a container.

Carrots

Of course these beauties can be frozen. Just wash them, peel them and then cut them up however you desire. Make sure they are dry before you put them in the freezer on a baking sheet to freeze. Once frozen, gather them up and put them in a container to put back in your freezer.

Zucchini

This is a much missed veggie in winter, so don’t miss out! These can be frozen. All you have to do is wash them, slice them, blanch them and then freeze them on a tray in your freezer. Once frozen, put them in a bag and let them wait there until you’re ready to use them in your favorite stir fry this winter!

Cucumbers

These cannot be frozen, unfortunately. The water content in this veggie will only cause it to be soggy and gross once you thaw them, so no cucumbers in the freezer!

Peppers

In the winter it sure would be nice to have a fresh bell pepper, but these babies cannot be frozen. Again, water content is the culprit, especially in green peppers.

Radishes

Again, this is a no-no! The water content is simply too high and the result in freezing them would make the unappetizing to eat once thawed.

If you’ve never blanched before, as mentioned in several veggies above, it’s easy! Just cook them quickly in boiling water, usually for only 1 to 3 minutes. Simple!

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Used under Creative Commons Licensing courtesy of Rob Bertholf

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