vegetables for freezing please ?

We freeze 'shelly' beans rather than dry them, the flavour is incomparable I think. We still have a little plastic tub of borlotto to eat - saving them for when we finally get a real cooker! (Tuesday hopefully)

I'm sure you're meant to do something to them but we just shell them and stick them in a freezer bag or tub and stick them in the freezer.

For me haricot/shell beans taste fabulous fresh picked, then not bad frozen, then okay dried.

Momol - I found this article last year which might be of use. It describes four methods of preparing the vegetables before freezing.

BBC - Food - News and events - Seasonal glut

Thanks SBP and CC .

I will try to freeze some fresh haricot beans and do the advice prior preparations. I did freeze some asparagus too (steamed before freezing) ohhhh wonderful .

I have some peas (from supermarket) and brocolli (our own) in the freezer from last summer. The peas were just frozen straight, while I did blanche the brocolli beforehand (basically, boil for 3 minutes and then plunge into freezing water for 2 mins to stop cooking, then freeze when properly cold).

Because we eat bought frozen vegetables anyway I'm not too keen on growing vegetable for freezing as it may also mean buying an extra freezer (not exactly environmentally friendly) which ultimately increase the cost of your veg for the price of new freezer .

Okay for me it's a sheer luxury eating fresh vegetable but it's still possible and makes good sense to freeze a few for treat when they're out of season. I would prefer to freeze the more premium filet French beans but not Runner beans. Having said that, I'm able to buy them relatively cheaply as frozen. Also there's frozen cauli, broccoli, brussel sprouts and peas (petit pois only though) that can be bought more cheaply than me growing for freezing myself. Cabbage doesn't freeze well, too soggy so taste rubbish. Fresh leeks are expensive but frozen ones aren't that good anyway unless cooked in dish or pie. Carrots are too cheap to buy fresh anyway whatever the seaon. I think Peppers and Celery are easier buying fresh from shops, relatively cheap all year round so don't see much point freezing.

So what does that leave you with? I've seen frozen Okra and Bittergourd which to me is worth it as they're expensive even when they're in season. Parsnips, winter squashes and courgettes can be relatively expensive as fresh and in season so they would be good ones to freeze but some of these can be pureed for soup esp. the courgettes that can't be frozen as sliced or can it? Sweetcorn freezes well and boy the frozen ones are mighty tasty, the taste simply premium so I don't know if the one I grow will be as premium tasting as those, maybe the farmer has the upperhand. If the frozen sweetcorn is tastier and cheaper than your frozen one, then not worthwhile.

Can you freeze Watercress as leaves? If not they can be pureed too for soup otherwise we usually pay premium price for them whatever the season. I think if you can freeze the Oriental leafy vegetables, you should but I gather that Spinach freezes well. What about frozen Mangetout and Babycorn, never cheap as fresh and same goes for Asparagus. Forgot green soya beans! Think I've written enough!

French beans freeze well, but not runners.

Just finishing my peppers too, and I still have a treat in store from some ratatouille I made last summer and froze - wonderful.

Oh yes, all the 'spare' basil went into pesto for the freezer - just leave the cheese out until you defrost it.

Looking forward to summer already

Thanks for the input Veg, I might try okra (next year project but would it taste nice ). As for water cress,I still got some growing in my back garden and I am still eating it in salad (can only harvest small amount at a time). Not going to grow baby corn anymore (will go for sweet corn instead). Did freeze asparagus (pre steam) and french beans (pre blanche) and they taste lovely.

I freeze lots of basils, coriander, italian parsley (flat leaf), and terragon (russian)...love them in cooking .

my plan this year is to grow lots of stuff i can freeze - and i'll be looking for a free chest freezer on freecycle
i'll be growing other stuff that won't be frozen too

we eat loads of french beans, peas and carrots, cauliflower here - so naturally will be growing loads of them - will also grow runners and broad beans, broccoli, spinach, sprouts etc

runner beans were like �1 per pound in sainsburys last year, and seeing as how you can get a few pounds of runners from each plant, you can save a lot of money growing your own and freezing them - and i'm growing mine from seeds from last years crops
runners seem to freeze ok if you slice and blanch them first - get a bean slicer to make the job easier

you can buy frozen peppers in sainsburys - we love peppers and as we often cook them, frozen is fine - so will be growing and freezing as many as we can

we eat a lot of tomatoes too - i've been told if they're for cooking then should be fine to freeze them - but tinned toms are very cheap anyway so will only freeze any surplus (if there is any!)

i wont be growing sweetcorn this year - takes up a lot of space for a small number of cobs - would rather grow something that produces a lot more that i can freeze

I've never managed to properly freeze veg without it going mushy. Now, I add the glut to meals/sauces and Batch cook (6 portions of veg curry on go at mo) and freeze that.

curious - why freeze? wouldnt it be better to dry herbs?

which reminds me i must get some herbs growing here .........

I do dry the chinese celery but actually (IMHO) the frozen chinese celery is better than the dried one.
As for basil,coriander,terragon and parsley, they are better frozen as the dried one has weird aroma (same with mint,melissa/ lemon balm and oregano).
The frozen herbs don't look pretty after being frozen but the aroma stays fresh (slightly milder than fresh ones). Give it a try and you will know the difference .

thanks momol - will give it a try when i've grown some!
do you just pick and freeze? or chop or blanche or anything?

Chop finely and pack them into ice cube tray - use as little water as poss

No Blanching Farmer Gyles, just wash, dry it (slightly hang to wilt will also do), chop them up or just bag as it is and in to the freezer.
You could also open freeze them first as this result in a non sticky herbs (easier for later use) and then bag it and keep them in freezer but I hardly did it due to limited space in the freezer.