BLANCHING

whitening or making white.

In cookery, mushrooms, artichoke bottoms, etc., are "blanched" in water prepared by adding a little lemon, butter and salt and bringing to a boil. The term is also sometimes, but incorrectly, applied in a culinary sense to Parboiling (which see in article on Cookery).

In agriculture, the stalks of celery, asparagus, etc., are "blanched" by banking earth or putting planks, etc., around them while growing, to keep the sun off and thus prevent them attaining a green color.