Gash... I never blanched at all. I either washed them and at them raw, or on occasion when I did cook them it was rinse and into the pot or pan. Isn't blanching for when you plan on freezing them? When cooked they get mushy mighty fast, and, usually when dried they are made into flour. And out of the ground the last only about two weeks. I'd be tempted to just slice thin and dry.