Blanching Vegetables for Gourmet Flavor and Color

To blanch vegetables refers to the gardening technique of blocking light from developing crops causing them to have a lighter color, often white or pale yellow. Blanching is most commonly done on cauliflower, a head forming crop, to keep the harvest a snowy white color; whereas un-blanched heads will turn yellow or brown. It is a frequent practice on other select vegetables as well; causing the naturally tough and bitter leaves of Curly Endive and Dandelion to become tender and mild; and the stems of Asparagus, Celery, and Leeks to tender and acquire a sweeter taste. On another note, blanched vegetables tend to have a lower vitamin content than un-blanched vegetables.

The technique you use for each vegetable depends on which crop you want to blanch. Leafy or head forming crops, such as Cauliflower, can easily be covered by gathering the leaves together and securing them somehow to block light from reaching the crop. Stem vegetables, such as asparagus and celery, need to be blocked using some sort of obstruction, such as heavy duty paper, or by piling dirt up around them as they grow.

Be aware that blanching goes slowly in cool weather and fast in hot weather, so it is important to inspect plants daily to see if they have finished.

Blanching leaf or head-forming crops:

Cauliflower- You can buy self blanching cauliflower, whose leaves naturally curl inward as they grow or you can use a soft string or rubber band to tie the leaves up over the head. As a rule, when the cauliflower head has grown to be about the size of an egg it is ready to be blanched.

Dandelion greens- Dandelions should be done the same way as Cauliflower, in the spring, by tying the leaves in place; you could also use a soft string, rubber band, or clip the leaves together with a clothes pin.

Belgian Endive- Blanch Belgian Endives by forcing plants indoors during winter. Sow seeds outdoors in spring then dig up the roots in the fall after the first frost. Cut the leaves back to about one inch above the crown, remove side roots, and trim the main root to around nine inches long. Stand the roots upright in a deep pot and fill it with potting soil, leaving only the crowns exposed. Use a second pot to cover them and block light. Keep moist and at 55-65 degrees F. and harvest after four weeks.

Curly Endive- To blanch Curly Endives you should place a dinner plate or saucer (or similar item) over the center of the plants about seven to ten days before harvest. Make sure plants are dry before covering and only blanch a couple of these at a time as quality deteriorates quickly.

Blanching common stem crops:

Asparagus- To blanch Asparagus you can plant them in trenches, filling it in with soil a little at a time. This creates a natural retainer for the soil to build up around the stems as they grow. Alternatively, you can place long, wide boards on both sides of straight rows of stem crops and stake them in place.

Celery- Celery is best blanched by wrapping the stems in a heavy duty paper and securing with some twine. This way several stems are blanched by wrapping one plant.

Cardoon- Cardoons should also be wrapped in heavy duty paper when they reach about three feet tall.

Leeks- Instead of mounding soil over these, you can try slipping an empty paper towel tub over each plant. Although, the way in which you choose to blanch your crops is based upon your own preferences.