Blanching & Earthing Up Gardeners
- Blanching seeks to make pale or white by excluding light.
- Several vegetables need blanching to be made them tender and remove the green parts that cause bitterness.
- Celery and leeks are blanched using the process of earthing up.
- Seakale and rhubarb is blanched by excluding light by an upturned pot usually covered in leaf litter.
- Endives can be blanched by covering with a slate or tile to exclude light for a few days.
- Chicory and lettuce may blanch if the leaves are tied together.
- Exclude light from potatoes by ‘earthing up’ or drawing mounds of soil around the haulms (stems) to prevent tubers from growing near the surface and turning green.
Blanching Food Treatment
- Blanch vegetable or fruit by scalding in boiling water and finally plunge into icy or very cold water.
- Skin and outer shells are easier to remove on tomatoes and many nuts after quick blanching.
- Fruit and vegetables are treated to minimize the bacterial content often as a precursor to freezing.
- Blanching helps to retain a green color with asparagus, greens, peas and beans. Par boiling is similar to blanching but without the last step of a quick chill in cold water.
- Blanching food is now a recognised industrial process about which several learned views have been published.