"Stephen Howard wrote after ...
"Robert" wrote ...
Can someone advise please .... does it need to be blanched? .... please
say
no lol

It contains an enzyme that will turn the sugars to starch if you don't
blanch it asap after picking to kill the enzyme, we plunge ours into
boiling
water, then bring it back to the boil, and give it about 5 mins, then
cool
it as fast as possible.

Doesn't freezing suspend the activity of the enzyme...or is the delay
in reaching a temperature at which the process halted too long?

Well it must do, but as you say, there is the time as it's freezing and as
soon as you start to defrost it then the action will start again, blanching
keeps it as near perfect as possible.

--
Regards
Bob
in Runnymede, 17miles west of London, UK