Anyone who prefers their vegetables crisp and fresh should think twice before dropping certain types into the freezer. Home-cooking guidance singles out six kinds of vegetables that simply are not made for frozen storage. The problem lies in the water they hold, which forms ice crystals that shred the produce's internal structure. Once thawed, the vegetables turn limp and watery, losing the bite that makes them worth eating. Some can still be rescued for use in cooked meals, where the ruined texture matters less than the flavour. Even so, they will never return to the state of a fresh vegetable, which is why cooks are advised to keep them away from the icebox in the first place. Freezers are excellent for many foods, but these particular vegetables are not among them.