Freezing Without Losing Flavour

Freezing is the fastest, least romantic method of preservation — and for many crops, the most effective. Peas frozen within two hours of picking taste better in January than fresh peas bought in January. The trick is blanching: a brief plunge into boiling water, then straight into iced water, which halts enzyme activity that causes colour loss, texture breakdown and off-flavours.

Blanching times are specific. French beans need 3 minutes; broad beans 2 minutes; calabrese florets 90 seconds; spinach 30 seconds. Underblanch and enzymes survive; overblanch and you are freezing mush. Use a large pan of rapidly boiling water and work in small batches so the temperature does not drop. The ice bath must be genuinely icy — lukewarm water is worse than none.

Some crops freeze raw with no loss. Berries, rhubarb, chillies, tomatoes and herbs like basil or parsley freeze beautifully. Spread berries on trays, freeze until solid, then bag them — this prevents clumping. Tomatoes can be frozen whole; the skins slip off under running water when defrosted. Basil blackens but keeps all its flavour; chop it into ice cube trays with a little olive oil.