2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
After literally "trampling" on pork all winter (as long as we weren't shocked by its higher price due to the African plague), we drank in less reasonable quantities of ruinous red wine and tried all kinds of pickles, looking forward. We are starting to look forward to the spring season, when fresh lettuce and green onion salads, lean spring and light soups of dock or nettle, or parsley meatballs will be on the table of canned vegetables.
Yes, after the heavy meals, it's time for leafy vegetableswhich should be on our table all year round. However, in addition to being light, pleasant to the taste and very healthy, even their consumption poses risks to our health.
Especially leafy vegetables are dangerous because of the ones used during their cultivation pesticidesas well as because of nitrateswhich may contain. Here in just 3 steps we will show you how and why to pre-soak the leafy vegetablesto avoid the health risks that their consumption may pose.
1. Be sure to remove the outer leaves of all lettuce, whether native or more exotic such as iceberg lettuce, kopf lettuce, matilda, shirley, etc. The fact is that imported salads usually have good-looking outer leaves, and since they are more expensive, you will consider whether you should get rid of them, but it is in the upper leaves that the most dangers to your health can be hidden;
2. Wash all salads is absolutely mandatory, but in the times we live in today, it is also mandatory soaking leafy vegetables. There are 3 options - soaking in a solution of:
- water and salt;
- water and vinegar;
- water and baking soda.
We recommend the latter option, because when you mix water and salt or vinegar (in proportions of 10% to the amount of water), you always feel the "aftertaste", which is not very pleasant.
3. Everything would be much simpler if you get a centrifuge for leafy vegetables. After washing them, prepare a mixture of liquid by adding 1 tsp to 1 liter of water. baking soda. The amount of liquid depends on how much leafy vegetables you plan to process. It is best to shred or cut them and leave them in the soda solution for about 20 minutes. Then you rinse them, squeeze them in the centrifuge and calmly "act" with them as you see fit, but already knowing that you do not risk poisoning yourself with nitrates.
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