For optimal freeze storage, green vegetables should first be blanched. The present study compared four different procedures for the blanching of grelos (leaves of Brassica rapa L.): steaming for 2 min, immersion in boiling water for 2 min, immersion in boiling water containing 1% citric acid for 1 min, and immersion in boiling water containing 5% citric acid for 1 min. After blanching, the grelos were stored for up to 120 days at )18°C, with sampling at two-weekly intervals for analysis of physicochemical properties (ash weight, vitamin C content, pH, acid value, moisture content and CIE L*a*b* colour variables). In almost all respects steam blanching gave the best results: notably, vitamin C losses were markedly lower, while moisture content and colour remained closer to those of the fresh product.