What does it mean to "blanch" seedlings? Is this something that needs to be done as soon as the seedling emerges, or what's the procedure? I have 2 new-to-me veggies this year that insist the seedlings must be blanched or they will be bitter and inedible when they mature.
ANy tips would be GREATLY appreciated.
Blanching Seedlings
All I've ever heard of is blanching celery and cauliflower. I've never grown the big celery like in the stores but I'm trying the cutting celery this year that looks like flat leaf parsley. They pull dirt up around the base somewhat to make it stay lighter and more tender. I've heard that it's very temperamental and the sun makes it tough.
The cauliflower needs shielding from the sun in order to stay nice and white. Many varieties have to have the leaves tied over the heads to protect it. Some of the new varieties have big leaves that stand up and shade the head so the tying isn't necessary. If it isn't blanched by some means it will get a dirty discoloration unless you live with very short days and mild temps.
Edited to add that in both cases I wouldn't think little seedlings need this treatment since they really need the sun for photosynthesis.
This message was edited Mar 30, 2010 8:43 PM
Thanks twigs - after reading your post I did a little research on trenching/blanching, and I get it now. I, too, am doing the cutting celery, along with the sea kale, and both made the recommendation. I thought it dd that they were giving cooking directions in the middle of the planting guide, so I KNEW there had to be another type of "blanching"!