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Spring Greens

February 22, 2020 by Teri Sprouse

greens from the garden

This week has been absolutely beautiful in Portland- sunny, warmish, with trees and flowers beginning to bloom.  I love this time of year when we get a break from the relentless rain and we begin to get a peek of the summer to come.  Along with the gorgeous flowers, I love exploring all the different fresh greens that begin to become available at the farmer’s market and grocery stores.  Some of my favorites are:

  • Arugula:  Arugula is a cruciferous veggie that will add a peppery bite to a salad or the top of a pizza.  Arugula is good for bone health due to its high calcium and Vitamin K content.  Its high antioxidant content is also good for fighting atherosclerosis.
  • Watercress:  Watercress is filled with beta carotene (good for the eyes and healthy skin) and Vitamin K which is good for the skin and healthy bones.  Watercress is best enjoyed raw because heat destroys some of its health benefits.
  • Spinach:  A 180 gram serving of boiled spinach contains more iron (great for muscle building) than a 6 oz hamburger.  Spinach leaves also contain a compound called thylakoids which recent research suggests serves as a powerful appetite suppressant.
  • Dandelion greens:  That pesky weed you find in your yard can have a profound impact on your health.  Dandelion greens support liver health, serves as a natural diuretic, and are loaded with calcium, iron and vitamin K.  Dandelion greens are naturally bitter so they are best mixed into a salad with more mild greens.

These are just a few of the greens that will begin to make an appearance in the spring.  Which ones will you explore this year?

Photo from flickr.

Filed Under: Uncategorized Tagged With: arugula, beta-carotene, calcium, dandelion, diuretic, liver, Spinach, thylakoids, vitamin k, Watercress

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