10 Foods You Should NEVER Freeze (and 6 Surprising Ones You CAN)

5. Delicate Salad Greens (Lettuce, Arugula)

Fresh salad greens like lettuce and arugula are built from fragile cells that hold water. When those cells freeze, they rupture and can’t return to their crisp state. The result is limp, slimy leaves that are disappointing for salads. Greens meant to be eaten raw lose the main quality people want: crunch and freshness. That said, not all greens behave the same. Tougher varieties—kale, chard, collards—have sturdier cell walls and can be blanched and frozen for cooked dishes. If you have a glut of tender lettuce, consider using it quickly in a cooked dish before it wilts, or make pesto or blended soups that can be frozen instead. Alternatively, freeze chopped salad greens intended for smoothies; when blended, the texture doesn’t matter. Portioning and quick use are your best friends for preventing waste without sacrificing quality.

6. Cucumbers and Water-Heavy Veggies (Cucumber, Tomato)

Cucumbers, ripe tomatoes, and similar water-dense vegetables don’t usually survive freezing if you expect to use them fresh afterward. Ice crystals that form inside the cells during freezing expand and burst cell walls, leading to a soft, watery texture once thawed, which is unpleasant in salads or as crisp slices. Tomatoes deserve a special note: while raw whole tomatoes turn mushy, their flavor is still usable for cooked applications. Many cooks freeze peeled, crushed tomatoes for future sauces, stews, and soups because the structure doesn’t matter in a simmered dish. Cucumbers are best used fresh, but if you have leftover slices, freeze them only for blended cold soups or smoothies where texture won’t be noticed. If you do freeze tomatoes, core and blanch them first or crush and freeze in suitable containers for later cooking.