My freezer book says to blanch it first, but I never do - I just wash it thoroughly, let it dry, then chop and pack into bags and freeze. Blanching is supposed to mean it keeps it colour and flavour for longer in the freezer, and I did that initially, but I prefer the results when cooked if its unblanched.

Agree, Bamboo - I freeze most things straight from fresh and find them perfectly satisfactory.

Either freeze as cut up pieces unblanched or cook and freeze ready to turn into crumbles etc.

Agree totally. I freeze it raw.