The frozen aisle in the shop keeps growing, and for many people the question stays the same: is a bag worth taking when fresh vegetables lie beside it? The short answer: sometimes. Below we look at when the freezer wins, when the market does, and what to check so you do not overpay.

What we are comparing

You cannot compare a bag with a kilogram of fresh by the label price. Fresh vegetables have waste: tops, peel, seeds, bad spots. In frozen ones it is already removed, and you pay for what goes into the pot. But frozen ones have a quirk of their own: a bag may hold ice, and it weighs something too.

So compare by the price of the edible part. For fresh, mentally take off a quarter to a third of the weight for waste, and for frozen remember that part of the weight is frost. For this it helps to recall the rules from the article on price per kilogram.

When frozen wins

In winter and early spring. Then fresh vegetables from greenhouses or other countries are dear, and their taste adds little. Frozen peas, sweetcorn, broccoli, green beans and mixes for soup and stew often come out cheaper and tastier at this time.

They also win on time and waste. Nothing to wash, peel and cut. Take out, pour, cook. And they do not spoil in the fridge in three days like fresh ones: take out what you need and put the rest back. For busy people that is a real plus.

Here is what is in the frozen aisle now:

In the catalogues now: frozen food

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When fresh wins

In summer and early autumn. Tomatoes, cucumbers, peppers, courgettes, aubergines, herbs, new potatoes and cabbage are cheap in season, fragrant and grown nearby. Here the frozen version loses: it has neither the crunch nor the smell of a fresh tomato.

Fresh ones are needed where texture matters: salads, sides, grilled vegetables, platters. For such dishes a bag from the freezer will not do. Root vegetables (carrot, beetroot, potato, onion, cabbage) are good fresh all year round: they keep for months and cost little.

Fresh vegetables in the catalogues now:

In the catalogues now: vegetables

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How to check a bag in the shop

Pick up the bag and shake it. The vegetables should move freely. If inside there is one dense lump or a lot of ice and frost on the walls, the bag has probably thawed and frozen again. It is not dangerous, but the quality is poorer: the vegetables will be watery and soft.

Look at the date and at how the bag lies: it should not sit above the load line in the cabinet. If the freezer chest stands in a warm spot and bags on top have thawed, better take one from the bottom. Read the ingredients: in a good bag there is one line, vegetables, with no salt, sauces or additives.

How to cook frozen vegetables

For soup, stew and borscht put them in straight from the bag: they will not overcook. For frying, thaw first and blot with a paper towel, or instead of a golden crust you will get stewed vegetables in a puddle of water. For roasting, spread them on a hot tray in one layer.

Do not thaw and refreeze: the quality will drop. Take out what you need and put the rest straight back. If an opened pack does not close tightly, wrap it in another bag and press out the air, or the vegetables dry out.

Freeze your own

If in summer you have a surplus or bought a lot on offer, freeze it. Wash the vegetables, dry them, cut them. Spread them in a thin layer on a tray and put in the freezer for a couple of hours, then pour into bags or containers. That way the pieces do not stick and you take out the amount you need.

Peppers, aubergines, courgettes, green peas, herbs (in portions with oil) and berries freeze well. Tomatoes and cucumbers are not for freezing for salad, but tomatoes work for sauce and soup. More about stocks and how not to throw food away is in the article on storage and leftovers.

A simple choice table

  • Soup, stew, borscht in winter: a frozen mix or fresh root vegetables.
  • Salad: fresh vegetables, better in season.
  • Side dish: depends on the season, in winter often frozen.
  • A quick weekday dinner: a bag of frozen vegetables and an egg.
  • Stock for winter: buy a lot in summer and freeze it yourself.

General habits about seasons and stock are in the article how to save on groceries. And the pages on vegetables and frozen food show the current offers.