Is it also possible raw or just cooked?

Vegetables that are suitable for freezing

You can almost always freeze vegetables raw. In this way, vitamins and nutrients are easily preserved. However, you should note that the more water the vegetables contain, the worse the freezing result. Frozen lettuce or a frozen tomato will become unsightly and mushy after thawing. Lettuce and cucumbers should therefore not be frozen at all and tomatoes and onions should only be frozen when they have been processed.

The following types of vegetables, for example, are suitable for freezing:

• White cabbage, can be stored for 10 months
• Brussels sprouts, can be stored for 10 to 12 months
• Beans, can be stored for 3 to 12 months
• Fennel, can be stored for 4 to 8 months
• Leek, can be stored for 6 to 8 months
• Broccoli, can be stored for 9 to 12 months

Vegetables unsuitable for raw freezing include:

• salad
• tomatoes
• potatoes
• Cucumber

How are the vegetables frozen raw?

Wash the fresh vegetables carefully and remove any unsightly spots. Then, depending on the variety, cut the vegetables into pieces, rings or strips. The subsequent blanching process slows down the natural decomposition process of the plant. Blanched and frozen, all vegetables stay fresh for a long time.
Frozen vegetables from the supermarket are industrially shock-frozen, there is no need for blanching.

Blanching step by step

1. Clean the vegetables to be processed
2. Cut the vegetables into the shape you want
3. Prepare salted boiling water in a large saucepan
4. Immerse the vegetable pieces in boiling salted water for a few minutes, preferably in a sieve or a cloth bag
5. Take the vegetables out of the water and soak them in ice cold water

After the blanching process, pat the vegetables dry with a kitchen towel or let them drain in a colander. Then pack it in portions in freezer containers. Freezer bags that can be vacuum-sealed are very suitable. The less air there is in the bag, the fewer ice crystals can form on the vegetables.