2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Arugula contains a lot of vitamin C, which makes it very useful for the body. When you eat arugula you increase the body's resistance to viruses. Vitamin C is a powerful antioxidant, and when you eat arugula you get a large amount of it. In addition, arugula contains vitamin A, has a tonic effect, lowers blood sugar and has a number of other useful properties.
Arugula is a leafy vegetable. When choosing arugula, it is important to look closely at the leaves. They must be fresh and easily broken. If the leaves have withered, the arugula has lost much of its useful properties.
Fresh arugula leaves should be stored in the refrigerator. Do not remove them long before consumption so that they do not wither. It is best to remove the arugula leaves from the refrigerator just before eating.
Never cut arugula leaves with a metal knife. The metal reacts with vitamin C, which is contained in arugula, and changes its taste. Therefore, the use of metal knives is not appropriate. The best way is to tear the leaves with your hands. In this way you will store all the vitamins and nutrients in arugula leaves.
If you still happen to wither arugula leaves for one reason or another, you can put them in a bowl with very cold water.
Arugula in Bulgaria is mostly imported and therefore its price is high. You can read information and easily grow arugula at home.
To keep your salad fresh, tasty and healthy, always take as many leaves out of the fridge as you are currently consuming. Do not prepare arugula salad for the next meal or the next day in advance.
If you are left with an uneaten salad, it is not a good idea to store it in the freezer. There the taste of arugula will change and the leaves will wither.
You can wash the uneaten arugula leaves with clean water, leave them to drain, dry them well with a towel and put them in an envelope. In this type of leaves you can store 1 day on the bottom shelf in the refrigerator.
Fresh arugula leaves, well washed and dried, you can store in dry jars in the refrigerator for about two weeks. This way you will have a fresh and healthy salad on hand.
Recommended:
Canning And Storage Of Zucchini
Zucchini is an early spring vegetable that is preferred throughout the summer because of its good taste and very affordable price. Zucchini can be used to make so many dishes - they are added to casserole, soup, rice, and they become wonderful and prepared in the form of meatballs, grilled or grilled, even as moussaka with eggs and yogurt.
Storage And Canning Of Lemons
Despite their acidity lemons spoil like any other fruit. Wrinkled, soft or hard spots and a dark color are signs that the lemon has begun to lose its flavor and juice. Prevent this by learning how to store lemons at the right temperature. 1.
Storage And Canning Of Asparagus
Asparagus is a very popular vegetable. They are rich in many different vitamins - vitamin A, vitamin C, vitamin E, as well as B vitamins and various minerals. They have very few calories and contain almost no salt. You can find three types on the market - purple, white and green.
Storage And Canning Of Mushrooms
When canning mushrooms do not leave them long to process. It is good to put them in the freezer a day or two after they are picked or bought. The same is true of consumption - do not leave for too long in the refrigerator. And keep them away from other products, especially those with a strong aroma, because mushrooms quickly absorb any odors.
Storage And Canning Of Beans, Peas And Lentils
Ripe beans and lentils Ripe beans and lentils can be stored in a cool, dark place in a closed container. In this way you will keep the products edible for about a year. If you want to preserve lentils and ripe beans, they must be pre-cooked.
