How to Blanch Vegetables to Preserve Their Color, Texture, and Flavor

For spring and summer vegetables that taste like the best versions of themselves, any professional chef will tell you that the preferred method of preparation is the simple but effective technique of blanching. Blanching is quick and easy, and this classic French cooking method is something you should be using in your kitchen.

Learn why you should be blanching, how to blanch, and what mistakes to avoid. We'll also share some of our favorite ways to use blanched vegetables.

What Is Blanching?

Blanching is a method of cooking that involves briefly dropping ingredients (usually vegetables) in a large pot of boiling, salted water. Afterward, the blanched vegetables are lifted from the boiling water and transferred to a bowl of ice water, a technique called "shocking." Shocking the vegetables stops the cooking process and, as a result, preserves the brightened colors of the ingredients. 

"Blanching is one of my favorite ways to cook a vegetable just because it is both easy and keeps the vegetable tasting like itself," says Albert Nguyen, chef-instructor of Culinary Arts at the Institute of Culinary Education. It makes it especially easy to whip up a side of vegetables, he adds.

The Benefits of Blanching Vegetables

Beautiful bright color is not the only upside to blanching, it's a technique with many benefits:

Quick: Most vegetables only require a few minutes of blanching before being plunged into cold water.

Convenient: On a hot summer day, blanching is a quick way to get dinner ready. It also saves you time and helps you stay organized during holidays or dinner parties as it is also a step in making casseroles or other more involved dishes that you can make ahead.

Economical: Blanching, like steaming, is a cooking method that needs nothing more than salt and water. Without requiring excess oils, seasonings, or even parchment paper, blanching can be done anywhere with access to water—and a heat source, of course!

Healthy: Along the same lines, blanching foods adds no extra fats, making it a healthier alternative to pan frying or roasting. 

What You Need

Another convenient aspect of blanching is that you likely have all the tools you need to do it perfectly: 

• Large pot for blanching
• Small strainer, tongs, or a spider strainer
• Large bowl for ice water
• Clean tea towels nor paper towels 

How to Blanch Vegetables

1. Prepare a pot of boiling, salted water: Use a pot that is large enough to hold so much water that the vegetables have ample room, the more the better. Generously salt the water, about 1 tablespoon per quart.
2. Cut each vegetable into equally sized pieces. This ensures that they all require the same amount of time to cook.
3. Add the vegetable to the boiling water. To get a basic sense of timing, see the Timing Guidelines below. Otherwise, use your own eyes and taste buds, rather than a timer, to determine when a vegetable is done.
4. Drain: Use a strainer to remove the vegetable from the boiling water.
5. Shock the vegetables: Have a bowl with ice water ready, which is the most common way, but running the drained vegetables under cool tap water yields the same results. 
6. Drain and dry: Use a salad spinner, a clean tea towel, or both to dry the vegetables well. This is necessary to prevent them from becoming soggy and will enhance their future flavor. Also, dressings and sauces will adhere better to vegetables that are completely dry. 

The Vegetables Best for Blanching

Think of any vegetable you enjoy raw and anything that stands up to water—chances are it's good for blanching. 

• Asparagus
• Brassicas such as broccoli, cauliflower, and Brussels sprouts
• Green beans
• Snow peas, snap peas, and green peas
• Leafy greens. Blanching them is a common step before blending them into a sauce, pesto, or even salad dressing.
• Herbs. Blanching herbs preserves their bright color and even mellow some grassiness when incorporating them into recipes.

How Long to Blanch Your Vegetables

Vegetables are living organisms that are naturally diverse and are different from week to week depending on when they have been harvested. If you blanch vegetables often, you'll know when they are sufficiently cooked, however, it’s best not to rely completely on past experiences: the asparagus you cooked last week might have been thinner than this week's, so the cooking times will vary even among the same vegetable. 

Here are some general guidelines.

• Leafy greens, such as Swiss chard and spinach: 20-30 seconds
• Snap peas or green beans: 1-2 minutes
• Asparagus (medium): 2-3 minutes
• Broccoli: 2-3 minutes
• Herbs: 10 seconds for tender herbs (mint, basil); 30 seconds for hardier herbs (rosemary, thyme)

Common Mistakes to Avoid

Blanching is pretty straightforward, but there are a few missteps one could make along the way. Avoid the following:

Overcrowding the pot: It’s best to blanch vegetables in small batches to prevent overcrowding the pot. Overcrowding results in uneven cooking and poor blanching.

Not using enough water: Insufficient water leads to uneven blanching and may cause vegetables to cook unevenly. “The vegetables, once placed in the water, should not drop the temperature of the water too low,” says Nguyen. “The water should be able to maintain a strong boil even after the vegetables are placed in.”

Forgetting to salt the water: Adding salt to the blanching water helps to enhance flavor and preserve the color of the vegetables. Avoid adding too much salt, however, especially if these vegetables are going to be a component of a dish later on. The benefits of seasoning your water not only make vegetables taste better but also extend their shelf life. "If blanched properly with lots of salt, then drained and properly dried before storing in the fridge, these vegetables can have a slightly longer shelf life due to the added salt," says Nguyen, who says vegetables prepared this way last in your refrigerator for up to five days.

Not blanching for the correct time: Different vegetables require different blanching times, so be sure to cook each vegetable for the proper amount of time. Overblanching leads to loss of flavor and texture, while underblanching may not adequately preserve the vegetables.

Not shocking the vegetables: Transferring the vegetables to an ice-water bath to stop the cooking process immediately after they have been blanched is essential. Skipping this step results in overcooking and loss of color and texture.

Reusing the blanching water: Avoid reusing the blanching water for multiple batches of vegetables. It might feel unnecessary to change out the water, but it may contain impurities and acids that will impact the quality of the blanched vegetables.

Leaving vegetables in ice for too long: While it's important to shock the vegetables to stop the cooking process, leaving them in the ice bath for too long leads to water logging and loss of flavor. Remove vegetables from the ice bath once they are completely cooled, and dry them. 

How to Use Blanched Vegetables

Blanched vegetables are refreshing, crisp, and full of flavor, and they have many uses. "They are a blank slate that can be the base of a dish and/or be incorporated easily into a dish," says Nguyen. He recommends blanching vegetables as part of your meal prep.

• Toss blanched vegetables in a vinaigrette for a salad
• Sprinkle them on a flatbread or pizza
• Stuff them in a pita, wrap, or sandwich
• Blend them into a chilled soup
• Use them as crudités with a dip or on a charcuterie board

Having a selection of blanched vegetables at the ready in your fridge will make you feel more inspired to lean into vegetarian dishes and more healthy, plant-based cooking.