Self Cure

Your guide to buying, storing and preparing greens - Green your life program - Day 2

Your guide to buying, storing and preparing greens

The trick to yummy salad or soup or dal with greens is the quality of the greens you buy. It is an art to buy good quality produce and more important to know how to store them to keep them fresh.

Here are 3 short tips to get you started.

  • Buying – Fresh, tender, good quality greens means great tasting dishes. Don’t be in a hurry. Take your time - touch, smell, feel the greens for freshness just like your mom or grandmom used to do at the bhajiwala.
  • Storing – Greens have less shelf life, so knowing how to store them is important. Wrap the greens in clean cotton cloth or paper towel and store them in an air tight steel or glass container in the fridge. Check your refrigerator today. Are you storing greens in plastic ware? It’s time to change. Some herbs store well in a glass of water by the kitchen window, for eg: mint, rosemary and basil. Try it out.
  • Preparing – Clean the greens and discard any weeds or limp looking leaves. Soak them in water for a few minutes to dislodge any dirt and wash well. Chop, shred, tear, puree…..every cut has a different taste. Have fun experimenting.

Read more from our article on Your guide to buying and storing greens.

Do you have your own tips on buying, storing or prepping greens? Please share themby commenting below. We would love to know.

For the previous post of this series, click here

For the next post of this series, click here

Title image credit: Showmeyourflowers via Pixabay.com

 



Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.

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