What is the standard time to blanch most vegetables?

Blanching is a cooking technique that involves briefly boiling vegetables and then quickly cooling them in ice water to stop the cooking process. The standard time for blanching most vegetables typically falls within the range of 2 to 5 minutes. This duration allows vegetables to soften slightly and enhances their color while preserving the nutrients. Blanching forms part of preparation methods to retain freshness and is often used before freezing or further cooking.

Longer blanching times, like those suggested in the other choices, can lead to overcooking, resulting in loss of texture, flavor, and nutritional value. Therefore, the range of 2 to 5 minutes is optimal for maintaining the desired qualities of vegetables during this preservation technique.