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Blanching-Fresh-Vegetables_cBlanching fresh vegetables can provide us with a freezer full of delicious and healthy vegetables that we eat during the long winter. The taste of them is far better than store-bought frozen or canned vegetables ever could. You can blanch such vegetables as green beans, peas, asparagus, spinach, broccoli and cauliflower easily.


Vegetable Quantity

Amount of water
in tablespoons

Time in minutes
on full power

Asparagus 1lb / 450g 3 3-4
Beans 1lb / 450g 5 6
Broccoli 1lb / 450g 4 5
Brussels sprouts 1lb / 450g 6 4-6
Carrots 1lb / 450g 3 4
Cauliflower 1lb / 450g 5 4-5
Corn on the Cob 1lb / 450g 3 6
Courgettes 1lb / 450g 3 3
Leeks 1lb / 450g 3 6

4 medium,

4 4-5
Parsnips 1lb / 450g 3 3-4
Peas 1lb / 450g 3 4-6
Spinach 1lb / 450g - 4


To dry herbs

Leafy herbs such as parsley, tarragon and sage work best: sandwich the herbs between two sheets of kitchen paper and heat on full power for 1 to 3 minutes or until dry and crumbly. Check frequently, as the timing will vary with the type of herb. Put a cup of water in the microwave when heating the herbs.