Tag: Freezing greens

According to the USDA, Americans throw away an estimated 30-40% of their food supply, with fresh produce like leafy greens a common contributor to food waste. Freezing is a simple and effective way to preserve your excess leafy greens and prevent them from spoiling before you can use them.

According to research, frozen vegetables often contain nutrient levels equal to—or even higher than—fresh produce that has been stored for several days. This fact challenges the common assumption that freezing inherently strips greens of their nutritional value and addresses the question: does freezing greens lose nutrients?

Dandelion greens, which are surprisingly more nutritious than spinach and broccoli according to some sources, are a highly versatile and healthy addition to many meals. Learning what's the best way to store dandelion greens can help maximize their freshness and flavor, whether foraged or purchased.

According to the National Center for Home Food Preservation, blanching most vegetables before freezing is essential to stop enzymatic action that causes spoilage. This key step is crucial to understanding what happens when you freeze greens, impacting their texture, flavor, and nutritional value over time.