In message , Nick Maclaren
writes

In article ,
AriesVal writes:
|
| Any comments on the methodology?
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| I'm watching for replies as I too need to freeze surplus runners

As people have posted in the past, the key is to do it when they
are VERY small. Larger runners taste of nothing after having been
frozen. I don't bother, anyway, but freeze only French beans.

I pick when they have only just swollen slightly.
They are virtually eatable raw, at that stage, I find.
--
Gordon H