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 variety are onions, parsley and dill. But in fact, its species are quite numerous, and each of them has its own taste and useful properties. All kinds of greenery and names will be presented to your attention in the article.

The use of green for the human body

Thanks to the extensive vitamin composition, all kinds of fresh greens have some beneficial effect on the body:

• Slow down the aging process due to the large amount of antioxidant content;
• Relieve or relieve inflammation;
• Help with flatulence;
• Participate in the fight against toxins and carcinogens;
• Normalize digestion;
• Restore the liver;
• Provoke the growth of hair, nails, and also refresh the skin.

Types of greens for food: names and their characteristics

As already noted, there are quite a few useful properties in greenery. Consider a few popular and popular species in more detail and find out what characteristics they have.

• Parsley

Composition:

• Contains a lot of vitamins C and A;
• Rich in iron, magnesium, calcium and zinc.

Beneficial features:

• Knocks high blood pressure;
• Lowers the sugar content in the blood;
• Has rejuvenating properties;
• Protects from the formation of cancerous tumors;
• diuretic;
• Used to relieve edema;
• Improves eyesight.

Application: parsley is added to a variety of dishes, both in hot and cold snacks. Suitable for a variety of soups. Does not lose its flavor when heat treated, gives a pleasant aroma.

• Cilantro

Composition:

• From vitamins A, C and E are present;
• Minerals include potassium, magnesium, calcium.

Beneficial features:

• Maintaining the work of the heart;
• Strengthening of the walls of blood vessels;
• Facilitates pain in pathologies of the gastrointestinal tract;
• Clears the body of toxins.

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

• Dill

Composition:

• 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;
• Struggles with insomnia;
• Removes excess salts from the body;
• Stimulates milk in lactating women.

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

• Green onions

Composition:

• Rich in vitamins C, A, E.
• Contains a lot of potassium, phosphorus and calcium.

Beneficial features:

• Prevention of colds and flu;
• Increased immunity;
• Improvement of appetite;
• Strengthening of teeth.

Application: it is best to use onions in fresh form, adding to vegetable slicks, salads, or crumbling before serving in soups or other dishes, where it will be appropriate.

Salad for salads. Main types and their characteristics

There are a huge number of recipes for cooking salads and greens in them plays an important role. It is an indispensable ingredient, because it gives the dish freshness, bright taste, makes it crunchy. Let's consider more in detail the most often used kinds of greens for salads in cooking.

• Ruccola

Composition:

• A lot of vitamin C;
• Rich in iodine.

Beneficial features:

• Is considered a natural aphrodisiac attracting men;
• Supports immunity;
• Gives vivacity;
• Calms the nervous system;

Application: this kind 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

Composition:

• Vitamins C, PP, group B;
• Minerals - potassium, calcium, iron, phosphorus.

Beneficial features:

• Improves digestion;
• Stimulates appetite;
• Fights with slags;
• Normalizes the pressure;

Application: the salad is added directly to young leaves. Due to their sharpness, they can replace horseradish.

• Celery

Composition:

• High content of vitamins C, A, PP;
• Very few minerals.

Beneficial features:

• diuretic;
• Powerful antioxidant, has a rejuvenating effect;
• Removes toxins from the body;
• Useful for the work of the heart;
• Helps with increased blood pressure.

Application: Salad leaves and stem are used. In addition, celery is used in the preparation of juices and sauces.

• Iceberg

Composition:

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

Beneficial features:

• Normalizes the metabolism;
• Helps to lose weight;
• Increases immunity;
• Strengthens the cardiovascular system.

Application: this salad is used as a supplement to meat and fish dishes, combined with many sauces.

Types of vegetables and greens

All grown vegetables can be classified into the following types: fruit, root crops, legumes, bulbous, leafy.

To 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 large content of vitamins in them;
• Quickly lose freshness, very short shelf life.

Properties of vegetable greens

Let's consider in more detail the characteristic of vegetable greens most often used in the farm:

• Sorrel

Composition:

• Contains a lot of carotene, vitamins B, C, A;
• Minerals - potassium, calcium, magnesium.

Beneficial features:

• Improves digestion;
• Removes toxins and slags;
• Helps with diabetes;
• Facilitates hypertension.

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

• Spinach

Composition:

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

Beneficial features:

• Powerful antioxidant effect;
• Enters into a diet of cancer patients, helps fight the disease and accelerate the rehabilitation period;
• Keeps calcium in the bones;
• Restores visual acuity;

Application: add young leaves to salads. Possible frost, in this case, spinach is suitable for soups.

• Leek

Composition:

• Vitamins B, C, E;
• Magnesium, calcium, phosphorus, folic acid - contain at 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 for food in raw form or added to salads and soups.

Contraindications to use

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

• Gastritis - provokes problems with digestion of food;
• Pancreatitis - it is strictly forbidden to use spicy, including such types of herbs as green onions, mustard, wild garlic;
• Urolithiasis - you can cause an exacerbation, eating lettuce leaves, which stimulate the process of formation of stones.

In addition to the restrictions associated with diseases, it should be noted and the period of pregnancy, during which it is better to give up parsley, since it can cause premature birth.

Proper storage of greenery

That all, regardless of the species, greens (photos of some products presented to your attention in the article) remained fresh and fragrant as long as possible, you must follow the rules of storage:

• The place where the greens will be, should be cool, it can be a refrigerator;
• Well, if the greens are immersed in roots in the water, this method will significantly prolong its freshness;
• The bundle should not contain flabby leaves or rotting parts of the plant;
• If the greens are placed in a package, then it should be left ajar, and on all perimeter to do holes;
• For some species storage in a freezer is suitable, it is not possible to add fresh greens to these fresh salads, but for dishes with heat treatment it is ideal.

Growing greenery

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

Recommendations for growing

Features of cultivation of green cultures:

• Greens are mostly frost-resistant crops, so it is sown immediately, as snow falls;
• Soil must have good fertility;
• Greens are best planted after crops that are fed organic;
• If you make mineral fertilizers, then nitrophosphate will do;
• The distance between plants when planting should be 15-20 cm;
• Before sowing the soil is moistened;
• The optimum depth of planting of seeds of medium size is two centimeters;
• A week after the emergence of sprouts make nitrogen and potassium fertilizers;
• It is worth not forgetting about periodic loosening and thinning.

spring Green

In early spring, as soon as the snow came down, it is already possible to plant a number of crops and enjoy fresh healthy herbs after a long winter avitaminosis. Such plants include:

• Rhubarb - the harvest grows after three weeks, the stems are used for food, they are cleaned and various dishes are prepared - jams, drinks, pies filling, etc. Soup is cooked from the leaves.
• Sorrel - you can get after landing last June. Rich in vitamins, it is widely used in cooking.
• Different kinds of perennial onions are sown in July, and already under the snow it sprouts. Collect the leaves in three weeks as the snow will come down and until the end of August.
• Parsley - planted in winter or spring, this determines the timing of germination. In the first case, you can get the greens right after the winter, and in the second - you will have to wait about a month.

Summer greens

In the summer season, the variety of greenery grown in the garden grows 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, as they contain a lot of vitamins. Asparagus is boiled and eaten or added to salads.
• Tarragon - harvest from the end of spring until late autumn. Thanks to its aroma and itchiness, it became an indispensable seasoning for both meat and fish.
• Lettuc - first appears leafy, and after a while and head. However, the full formation of cabbages takes two more months.
• Spinach - ripens a month after germination. Used in food before the flowering period, then it loses its useful qualities.
• Dill - early spring sowing, It is recommended to rip off only after a month. If you regularly sow seeds once a couple of weeks, then you can enjoy this fragrant greens until the fall.

So we reviewed the main types of greens and their names. Also, you learned about their benefits and ways of using them for food. Now you know that in fact, the greens - it's not only tasty, but also very useful. Eat right and stay healthy!