Blanching

What Does Blanching Mean?

In gardening, blanching refers to the process of depriving young shoots of light to prevent the process of photosynthesis. This encourages the production of chlorophyll, encouraging the plant to maintain a pale color. Blanching has been shown to be more effective when used on vegetable crops since this process allows the plants to deliver a fresher and more delicate flavor.

Maximum Yield Explains Blanching

Various methods can be used to blanch shoots. A common technique is to cover the plant with soil or solid materials such as terracotta pots or boards. Growing the plant indoors in a dark area can also help with blanching.

Plants that are commonly blanched include chicory, celery, sea kale, potato, leek, and cardoon. Endive and celery, in particular, have been shown to take on a sweeter flavor and a more tender texture when blanched. While this process can enhance the flavor of the vegetables, it has been shown that blanched crops have lower levels of Vitamin A than unblanched ones.