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Freezing bok choy

pdaby's picture

Does anyone know if there is a way to freeze fresh bok choy without ruining its texture later?

Lee's picture

(post #37038, reply #1 of 7)

Leafy greens contain a large proportion of water and turn to mush when they're frozen.  You can blanch it and freeze it as you would spinach or chard, but the texture will never be the same as fresh. 

pdaby's picture

(post #37038, reply #2 of 7)

Thank you, that really helps me. I have two large batches....so i will just use them in the next couple weeks.


Pamela

Lee's picture

(post #37038, reply #3 of 7)

My pleasure.  :)

Astrid's picture

(post #37038, reply #4 of 7)

If you make soups, bok choy put in near the end of the cooking will do fine, sliced or minced. It should get just barely tender, gives good color and adds minerals, too.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
pdaby's picture

(post #37038, reply #5 of 7)

I have frozen it in a soup before and you are 100% correct, it's wonderful. I was just hoping I could freeze it by itself.  I bought it in bulk and was trying to save it for future recipes because i love it so.  I've been told that it ruins the bok choy to be frozen by itself....do you know of a way it could be done? Maybe blanching?

Gretchen's picture

(post #37038, reply #6 of 7)

Since you have it you could try blanching and freezing, but a lot of the "good" of bok choy to me is it's crispness in a stir fry, etc. It will not be that if frozen. It would certainly require blanching if you are going to do  it.


Gretchen
Gretchen
pdaby's picture

(post #37038, reply #7 of 7)

Thank you so very much.....i will try that