How to use herbs and greens in your salads


  1. When you use raw herbs in your salads, you must dry thoroughly their leaves.
  2. It is best to chop rather than mash the greens. However, if you use only one type of greens in your salad, prefer not to chop.
  3. Try to consume raw greens because when cooked they lose in nutritional value.
  4. Use lemon or vinegar on your salad to preserve the vitamins of the greens.
  5. If you boil it, use a small quantity of water to maintain the flavor of the greens and more of their nutrients too. There are of course some exceptions such as chicory, which must be boiled in plenty of water otherwise turns yellow. Bitter greens also need plenty of boiling water to eliminate a portion of their bitter substances.
  6. Cover the pot and cook the greens faster. Prolonged cooking time destroys more nutrients and good taste.
  7. Never leave cooked greens into the water because they turn yellow and smell bad.
  8. First serve the greens and then season with salt to keep them soft and tender.
  9. Keep the broth from the boiled herbs. You can use it when you cook other foods such as soups, sauces, etc. Store it in the fridge for 2 -3 days or froze it for longer storage.
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4 thoughts on “How to use herbs and greens in your salads

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