Benefits and types of greenery

With the onset of the summer season, greens become an integral part of many dishes, including light vegetable salads. The most popular among all the variety are onions, parsley and dill. But in fact there are quite a few of its species, and each of them has its own taste and useful properties. All types of greens and names will be presented to your attention in the article.

The benefits of greens for the human body

Due to the extensive vitamin composition, all types of fresh herbs have one or another beneficial effect on the body:

• slow down the aging process due to the large amount of antioxidants;
• relieve or facilitate inflammatory processes;
• help with flatulence;
• participate in the fight against toxins and carcinogens;
• normalize digestion;
• restore the liver;
• provoke the growth of hair, nails, as well as refresh the skin.

Types of greens for food: names and their characteristics

As already noted, the beneficial properties of greenery are many. Consider several popular and sought-after species in more detail and find out what characteristics they possess.

• Parsley

Structure:

• contains a large amount of vitamins C and A;
• rich in iron, magnesium, calcium and zinc.

Beneficial features:

• relieves high blood pressure;
• lowers blood sugar;
• has anti-aging properties;
• protects against the formation of cancerous tumors;
• diuretic;
• used to relieve swelling;
• improves eyesight.

Application: parsley is added to many dishes, both hot and cold snacks. Suitable for a variety of soups. Does not lose its taste during heat treatment, gives a pleasant aroma.

• Cilantro

Structure:

• of vitamins A, C and E are present;
• minerals include potassium, magnesium, calcium.

Beneficial features:

• maintaining heart function;
• strengthening the walls of blood vessels;
• relieves pain in the pathology of the gastrointestinal tract;
• cleanses the body of toxins.

Application: cilantro is added to soups, meat and fish. Seeds (coriander) are used as seasoning for salting vegetables and salads.

• Dill

Structure:

• there are vitamins A, C, E, B1, B2, B5, B9, PP;
• from minerals - sodium, potassium, iron.

Beneficial features:

• contributes to the treatment of hypertension;
• supports the work of the heart and blood vessels;
• restores the liver;
• cleanses the intestines;
• struggling with insomnia;
• removes excess salts from the body;
• stimulates milk in nursing women.

Application: a wide range of uses in many dishes. Gives aroma and piquancy to meat, fish, vegetables, soups, salads, mushrooms, cold and hot appetizers. The main additive during conservation.

• Green onions

Structure:

• rich in vitamins C, A, E.
• contains a lot of potassium, phosphorus and calcium.

Beneficial features:

• prevention of colds and flu;
• increase immunity;
• appetite improvement;
• tooth strengthening.

Application: it is best to use onions fresh, adding them to vegetable slices, salads, or chopping them before serving in soups or other dishes, where appropriate.

Greens for salads. The main types and their characteristics

There are many recipes for making salads and greens plays an important role in them. It is an indispensable ingredient, as it gives the dish freshness, a bright taste, makes it crispy. Let us consider in more detail the most commonly used types of greens for salads in cooking.

• Arugula

Structure:

• a lot of vitamin C;
• rich in iodine.

Beneficial features:

• considered a natural aphrodisiac, attracting men;
• supports immunity;
• gives vigor;
• calms the nervous system;

Application: this type of greens for salads is well suited in addition to many culinary masterpieces containing cheese, seafood, fish, meat, vegetables. It is added to soups, okroshka.

• Cress

Structure:

• vitamins C, PP, group B;
• minerals - potassium, calcium, iron, phosphorus.

Beneficial features:

• improves digestion;
• stimulates appetite;
• struggling with slags;
• normalizes pressure;

Application: young leaves are added directly to the salad. Due to its severity, they can replace horseradish.

• Celery

Structure:

• high content of vitamins C, A, PP;
• minerals are very few.

Beneficial features:

• diuretic;
• powerful antioxidant, has a rejuvenating effect;
• removes toxins from the body;
• useful for heart function;
• helps with high blood pressure.

Application: Leaves and stem are used in salads. Celery is also used in the preparation of juices and sauces.

• Iceberg

Structure:

• saturated with vitamins A, C, K, E;
• a lot of fiber and minerals such as potassium, iron, phosphorus.

Beneficial features:

• normalizes metabolism;
• helps to lose weight;
• boosts immunity;
• strengthens the cardiovascular system.

Application: this salad is used as a complement to meat, fish dishes, goes well with many sauces.

Types of vegetables and herbs

All grown vegetables can be classified into the following types: fruit, root, bean, onion, leaf.

Vegetable greens include bulbous and leafy. It is worth noting that, unlike the others, these species have a number of features:

• early germinate, fully ripen in the spring season.
• solve the problem of lack of vitamins after the winter period;
• the composition is full of a variety of minerals and a high content of vitamins in them;
• quickly lose freshness, very short shelf life.

Properties of vegetable greens

Let us consider in more detail the characteristic of the vegetable greens most often used in the economy:

• Sorrel

Structure:

• contains a large amount of carotene, vitamins B, C, A;
• Minerals - potassium, calcium, magnesium.

Beneficial features:

• improves digestion;
• removes toxins and toxins;
• helps with diabetes;
• relieves hypertension.

Application: very popular are sorrel soup, can be added to salads, used as a filling for pies or other pastries. However, when exposed to temperature, many beneficial properties are lost.

• Spinach

Structure:

• a combination of B vitamins, as well as A, C, E K;
• a lot of iron, in sufficient quantities of manganese and copper, ascorbic acid.

Beneficial features:

• powerful antioxidant effect;
• included in the diet of cancer patients, helps fight the disease and accelerate the rehabilitation period;
• retains calcium in bones;
• returns visual acuity;

Application: add young leaves to salads. Freezing is possible, in which case spinach is suitable for soups.

• Leek

Structure:

• vitamins B, C, E;
• magnesium, calcium, phosphorus, folic acid - are found many times more than in onions.

Beneficial features:

• normalizes digestion;
• helps with colds;
• reduces the development of cancerous tumors;
• improves eyesight;
• lowers cholesterol.

Application: can be used in food raw or added to salads and soups.

Contraindications

Not for all people, greens are equally useful. In some cases, some types of greenery in the garden being grown can even harm human health. It is not recommended to use such a product with the following pathologies:

• gastritis - provokes problems with the digestion of food;
• pancreatitis - it is strictly forbidden to use spicy, including such types of herbs as spring onions, mustard, wild garlic;
• urolithiasis - you can cause exacerbation by eating lettuce leaves, which stimulate the formation of stones.

In addition to the limitations associated with diseases, it should be noted the period of pregnancy, during which it is better to abandon parsley, as it can cause premature birth.

Proper storage of greens

So that all, regardless of the type, greens (photos of some products are presented to your attention in the article) remain fresh and fragrant for as long as possible, you must follow the storage rules:

• the place where the greens will be should be cool, it can be a refrigerator;
• it is good if the greens are immersed in water in the roots, this method will significantly extend its freshness;
• the bunch should not contain flaccid leaflets or rotting parts of the plant;
• if the greens are placed in a bag, then it must be left ajar, and holes made around the perimeter;
• for some types, storage in the freezer is suitable, such greens cannot be added to fresh salads, but it is ideal for dishes with heat treatment.

Growing greenery

The best and most delicious greens, of course, is the one that was grown in your own garden. However, not all so simple. To get a quality crop, you need to know the subtleties and tricks of its cultivation, take into account the seasonality and characteristics of each variety.

Growing recommendations

Features of cultivation of green crops:

• greens for the most part are frost-resistant crops, so it is sown immediately as the snow melts;
• the soil must have good fertility;
• greens are best planted after crops that are fed organic;
• if you make mineral fertilizers, then nitrophoska is suitable;
• the distance between plants during planting should be 15-20 cm;
• before sowing, the earth is moistened;
• the optimal depth of planting medium-sized seeds is two centimeters;
• a week after the appearance of the sprouts, nitrogen and potassium fertilizers are applied;
• Do not forget about periodic loosening and thinning.

spring Green

In the early spring, as soon as the snow fell, you can already plant a number of crops and enjoy fresh healthy greens after a long winter vitamin deficiency. These plants include:

• Rhubarb - the crop grows after three weeks, use stalks for food, clean them and prepare various dishes - jams, drinks, toppings for pies, etc. Soups are cooked from the leaves.
• Sorrel - can be obtained after landing last June. Rich in vitamins, widely used in cooking.
• Different types of perennial onions are sown in July, and already under the snow it sprouts. You can collect leaves in three weeks after the snow melts and before the end of August.
• Parsley - planted in winter or spring, this determines the timing of germination. In the first case, greens can be obtained immediately after winter, and in the second, you will have to wait about a month.

Summer greens

In the summer season, the diversity of greenery grown in the garden increases significantly. From the very beginning to the end, many green crops are cultivated, such as:

• Asparagus - the first young shoots can be obtained in early June. They are most valued because they contain many vitamins. Boil asparagus and eat or add to salads.
• Tarragon - harvested from late spring to late autumn. Thanks to its aroma and island flavor, it has become an indispensable seasoning for both meat and fish.
• Lettuce - first appears leafy, and after a while heading out. However, the complete formation of heads takes another two months.
• Spinach - ripens a month after germination. It is used in food before the flowering period, then it loses its useful qualities.
• Dill - early spring sowing, Tearing is recommended only after a month. If you regularly sow seeds every couple of weeks, then you can enjoy this fragrant green until the fall.

So we examined the main types of greens and their names. You also learned about their benefits and how to use them in food. Now you know that actually greens are not only tasty, but also very healthy. Eat right and be healthy!