Poultry Talk Ontario (pto.ca)

DO you guys blanch before freezing or toss them right in?

I have just washed, dried, bagged and thrown them in the freezer on the rare occasion I've had enough to freeze.

i soak a little bit in soapy water if cabbage loopers were a problem so there arent any of thise green caterpillars on them. then rinse and freeze on cookie sheets so they dont stick together in the bag. i dont bother blanching

Oh my, green worm stew! I had that with broccoli once, ugh.

Just had a Brussels sprout slaughter, 6lb for freezing and that is only half of them. I already froze a couple of pounds last week.

i do need to go and pick mine-they actually started growing when the weather cooled down too! so i think i might get a couple pounds out of them after wall!

Or soaking them in salt water would also get any bugs off.
Blanching?
... Looked it up....
My favourite "go to" for freezing vegetables is the Five Roses - A Guide to Good Cooking that I have had for more than 30 yrs.
It says blanch - small - 3 min.; medium - 4 min.; large - 5 min. First, trim and remove course outer leaves.

On the other hand, they are so closely related to cabbage that maybe they would be OK straight into the freezer, like cabbage can be.