Blanching vs Blanched

Blanch

The word “blanch” comes from the French word “blanc” meaning “white”.

In cooking it refers to a brief cooking of foods in boiling water or steam: for example, blanching vegetables before freezing and in canning, or blanching almonds, peaches, or tomatoes to easily remove the skin.

Certain plants, such as asparagus or celery, may be blanched, meaning to keep white during growth by preventing light from reaching the plant, as in white asparagus. The soil is heaped up around the growing stalks to keep them from turning green in the sunlight.