Glossary
Blanching
Blanching is a gardening technique that involves protecting particular parts of a plant from the light in order to inhibit chlorophyll production. As a result they remain lighter in colour, more delicate in flavour and often less bitter. Typical examples are white asparagus, endives and leeks, which are blanched by piling up earth around them or using a cover or wrap to keep out the light. This method improves the texture and makes the vegetables milder in flavour.
➡ Tip: Plants are generally blanched shortly before harvesting in order to achieve the required tenderness.
