Nutrition and Health Benefits
Leafy greens are an excellent source of vitamin A, important for vision and vitamin K, essential to blood clotting and bone metabolism. They are rich in antioxidants including vitamin C and carotenoids, which help support immune health and protect against macular degeneration. The high iron and folate content of leafy greens, such as spinach and kale, promote adequate energy, growth, and development.
Harvest and Storage
Harvest the outer more mature leaves first, and leave the younger, inner leaves for later harvest. Store leafy greens in a plastic bag in the crisper section of the refrigerator for three to five days.
Preparation and Preservation
Leafy greens can be served raw in a salad or sandwich and can be added to soups, pasta, omelets, and even smoothies. They can be steamed, sautéed, or baked into chips.
Leafy greens can be preserved by freezing:
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