Blanching is a technique to keep vegetables crisp and tender. This method means dipping food into salted boiling water to moderately cook it and then immediately cooling it. Blanching lightly cooks only the skin of the vegetable. Blanching slows or stops the action of enzymes which is continued even after harvest of vegetables. It prevents vegetables from loosing color, texture, and flavor before you serve them.

Advantages of blanching vegetables:
- Blanched vegetables can be used in salads and other cold dishes. It will brighten the color of some vegetables (green and yellow ones). It allows the vegetables to hold the essence of the dressing better.
- They can be frozen for later use. If vegetables are not blanched, the enzymes in vegetables continue to grow during frozen state causing toughening of vegetables. Color and flavor also suffers. It is especially important if vegetables are to be stored for longer time.
- To finish cooking the vegetable only quick saute or stir fry is needed. Less stir-frying time means less oil is used which is good for health.
- Blanching removes excess water from the vegetables with high water content. This prevents loss of taste of a sauce.
- It's a great way to loosen the skins of garlic, almonds, tomatoes, peaches etc.; making them easier to peel.

Process for blanching:
- Bring the water in a big pot to boil and a pinch of salt.
- Cut the vegetables as per the recipe requirement. Cutting just prior to cooking won't let them oxidize or dehydrate.
- Plunge the vegetables in boiling water. Keep it in water until tender, still crisp. Time factor is crucial and varies with the size and purpose of vegetable to be used. Time ranges from 30 seconds for asparagus to 6 minutes or more for something like lima beans, but usually done for just one or two minutes.
- Then remove the vegetables from boiling water.
- Drain the vegetables and submerge them in cold water. This is done so that vegetables don't become too soft. It can be done by use of a wire basket or colander. A skimmer can also be used for less quantity of vegetable. It should be done for the same length of time as blanching.
- Now the vegetables are ready to use for, grilling, stir fry, saute, or freezing.

Blanching can be done either by boiling water or steam. Steaming usually takes a few minutes longer, but preserves more of the vitamins. There are few vegetables which are not blanched before freezing like peppers, onions and water chestnuts. Blanching the vegetables for long enough to partially cook them is sometimes called parboiling.