Want to consistently cook with more vegetables?

When it comes to using vegetables at home, the following protocols will help you

1. Save you time
2. Save you money
3. Reduce decision fatigue

Notes

For this video, we classified vegetables into 4 broad categories:

1. Watery (think tomatoes, cucumbers, etc)

2. Leafy (lettuces, herbs, etc)

3. Starchy (think root vegetables: potatoes, carrots, squash, broccoli, etc)

4. Aromatic (alliums & others)

   Allium family:

   • Onion
   • Garlic
   • Leeks
   • Shallots

   Others

   • Carrots
   • Celery
   • Bell Pepper
   • Ginger
   • Fennel

Some vegetables will overlap. For example, a carrot is starchy but also aromatic.

In general, freezing works best with starchy and aromatic vegetables, and not as well with watery and leafy vegetables, although there are some exceptions:

• Tomato texture degrades in the freezer, but this doesn’t matter if you’re cooking them down later into a sauce
• Herbs can’t be thawed from the freezer, but this doesn’t matter if you’re blending them into a pesto where their cell walls will get crushed anyways.

Protocol 1 - Frozen Aromatics

What is it?