benefits of green leafy vegetables | how to store green leafy vegetables with photos. green leafy vegetables are leafy parts of the plant, eaten as vegetable and are edible. cooked leafy vegetables are referred as boiled greens. they can be consumed as raw, stir – fried, stewed and also steamed. i have mentioned 12 major tips to store leafy vegetables in this article. however, there are many more.
benefits of green leafy vegetables | how to store green leafy vegetables with step by step photos. leafy vegetables contains healthy nutrients like manganese, calcium, iodine, copper, iron and potassium. they are low in calories and fat, high in proteins, dietary fiber and folic acid. also, leafy vegetables are rich source of essential vitamins like a, c, e and k.
in addition, green leafy vegetables helps to reduce risk of cancer, diabetes, there by maintaining healthy heart. as they are having anti-oxidant and anti- inflammatory characteristics, they prevents age related conditions and maintains healthy skin and vision. they helps in maintaining strong bones, improves metabolism, brain functions and also increase the chance of conception. also, they improves kidney, gall bladder, liver functions, and also blood circulation there by purifies blood. finally, they acts as energy booster, also helps to build enzymes and blood clotting.
furthermore, there are few most popular used green leafy vegetables. they are spinach, fenugreek leaves, amarnath leaves, mint leaf, coriander leaves and curry leaves. also, there are malabar spinach, cabbage, lettuce, turnip and dill leaves. however, there are many more green leafy vegetables.
recipes using green leafy vegetables:
- mint pulao recipe
- coriander pulao recipe
- palak paneer recipe
- methi malai paneer recipe
- cabbage poriyal | cabbage stir fry recipe
storing of green leafy vegetables:
- firstly, wash and dry leafy vegetables, cover with paper towel, store in storage container and refrigerate it.
- wash and boil leafy vegetables for 2 mins, drain in cold water, store and freeze in zipper bag.
- furthermore, cut stems, wash and drain it, roll in towel with rubber band, store in ziploc bags and refrigerate it.
- always, cut the roots, wrap the leafy vegetables in paper towel and store in plastic bags and refrigerate it.
- also, store coriander leaves in storage container by wrapping in kitchen towel or news paper and refrigerate it.
- in addition, for coriander, cut ends, place in glass of water, cover the leaves with plastic bag and refrigerate it.
- also, for spinach, wrap in damp paper towels and store unwashed in perforated plastic bags or ziploc bags.
- in addition, for spinach, cut the bottom and dip it in glass of water and refrigerate it for a week.
- also, for spinach, wash and make puree, fill it in tray, freeze and store in ziploc bags.
- furthermore, for spinach and amarnath, wash and blanch it, store the puree in freezer for many days.
- also, microwave fenugreek, curry and mint leaves, store in air tight container and crush it for use.
- finally, for curry leaves, wash and dry it, store in box, wipe the lid for every 2 days.
- firstly, leafy vegetables retain crispiness when stored in coolest part of fridge.
- always, keep the leafy vegetables in net plastic bags.
- furthermore, to keep the leafy vegetables fresh in plastic bags, make sure to have holes to allow air.
- also, closed packets and too wet paper towel spoils leafy vegetables.
- in addition, avoid keeping leafy vegetables close to ethylene emitting fruits like tomatoes.
- always eliminate bad leafy vegetables from bunch.
- never leave leafy vegetables outside for too long.
- also, don’t refrigerate leafy vegetables while wet or even damp, dry them well after rinsing.
- finally, don’t store leafy vegetables with fruits or raw meat.