I really should know this

[ann-the-nan]

As most of you know, I have had an enforced year out. I have now lost my memory and have forgotten the most basic things. Basically, after some time I have made a trip into the garden and found loads of PSB's. Rather than let them go to seed I decided to harvest them and freeze down and freeze down any I won't use to-day. Now here comes the stupid dilemma. Do I leave any leaves on before I consign them to the freezer, or should I have left them on? Presumably I could eat the leaves even so, if picked out the smaller one. Will they be a bit like strong cabbage, or will they be as tough as old boots? I feel right stupid not being able to remember what I used to do.
Maybe some kindly soul can re-jig my failing memory and bring me back to the real world. Ta s'much.

[ann-the-nan]

Sorry about the sudden rush of bold. Don't know where it came from.

[SarzWix]

I've removed the bold Ann. Not sure why it appeared either!

For your PSB - I usually leave the little leaves on; they taste a bit like baby kale. I take off the bigger leaves though, as my lot won't eat them.

[Fruit&2veg]

Same here, leave on the young tender leaves and remove any older tougher ones.

[Two_Sheds]

The one time I froze PSB florets, they crumbled to dust inside the freezer

Not sure if this is normal ...?

[chris]

Mine were ok last year, had them for xmas dinner That was only a couple of months in the freezer though (I grew 'Xtra Early PSB' if that makes and difference).

I've munched on a few of the leaves, quite pleasent really.

[arpoet]

I tend only to grow PSB that is ready in spring when the plot is deviod of most other fresh green veg so never needed to freeze it.
Roger

[ann-the-nan]

I transfered the plants in quite late, I think, but some have come on all of a rush. When I cooked some for dinner the other night, I took peas & runners out of the freezer and put the fresh PSBs in another saucepan. There were so many florets that there was no way I could eat them all in even two sittings. Hence, freezing them. Anyroadup, thanx for all help and advice.

[julesapple]

I think you're supposed to blanche any form of broccoli, in boiling salted water for five minutes, before freezing. If you look at frozen broccoli in the shops, it has a thin coating of ice left from blanching. It stops everything from becoming freeze-dried or freezer burned.

Jules

[Alison]

I think you're supposed to blanche any form of broccoli, in boiling salted water for five minutes, before freezing. If you look at frozen broccoli in the shops, it has a thin coating of ice left from blanching. It stops everything from becoming freeze-dried or freezer burned.

Blimey, I don't cook mine for 5 mins in total, would be like mush by the time it was cooked as well. Having said that, don't think I've ever frozen any brassicas, only really grow them for winter use and my PSB won't be ready until Marchish. Never blanch anything anyway so probably wouldn't even think to do it but suppose a 50 / 50 experiment is the way to go and ALWAYS cook any frozen veg from frozen otherwise it's yuck.