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As the monsoon season graces us with its refreshing showers and lush greenery, it also brings with it an abundance of leafy vegetables that thrive during this time of the year. While these greens are a delightful addition to our meals, the rainy season can also bring dirt, mud, and other unwelcome guests to our leafy produce.
Cleaning leafy vegetables properly becomes crucial to ensuring that we savour their natural goodness without compromising on hygiene. In this article, we present you with simple and effective steps to follow while cleaning leafy vegetables during the monsoon, so you can relish their fresh flavours and reap the nutritional benefits while keeping potential health risks at bay.
The 5 Tips To Make Sure Your Leafy Greens Are Safe To Eat
To ensure that you enjoy the nutritional benefits of leafy greens without compromising on hygiene, here are some simple steps to follow while cleaning leafy vegetables in the monsoon:
Wash them properly:
The first step is to wash the leafy vegetables thoroughly. Place them under running water and gently rub each leaf between your fingers to remove any dirt, mud, or residues. Make sure to wash both sides of the leaves to eliminate any contaminants. Use clean, potable water for this process to avoid any further contamination.
Sort the clean leaves:
After washing the leafy vegetables, sort through them to remove any damaged or yellowed leaves, as well as any leaves with signs of pest infestation. Discard these leaves, as they may not be suitable for consumption. By sorting through the greens, you ensure that only fresh and healthy leaves make it to your plate.
Dry them well:
Once the leafy vegetables are washed and sorted, it's essential to dry them thoroughly. Excess water can lead to spoilage and reduce their shelf life. Pat the leaves gently with a clean kitchen towel or use a salad spinner to remove excess moisture. Dry leaves are not only safer but also help retain the flavours and textures of the greens.
Blanch the greens:
Blanching is a crucial step in cleaning leafy vegetables, especially during the monsoon when they might harbour harmful bacteria and germs. Bring a pot of water to a rolling boil and carefully add the cleaned and dried leafy greens. Let them blanch for a short period, typically around 1 to 2 minutes. Blanching helps kill any remaining bacteria and also preserves the vibrant green colour of the vegetables.
Give it an ice bath:
Immediately after blanching, transfer the greens to a bowl of ice-cold water. The ice bath helps stop the cooking process and maintains the crispness of the leaves. It also helps preserve the colour and nutrients of the vegetables. Let the greens sit in the ice-cold water for a few minutes before draining them.
By following these simple steps, you can ensure that your leafy vegetables are clean, safe, and ready to be used in your favourite monsoon recipes. Properly cleaned and sanitised greens not only enhance the taste and nutrition of your meals but also contribute to your overall health and well-being during this rainy season. So, next time you enjoy a delicious salad or a hearty stir-fry, rest assured that your leafy greens have been through the necessary cleaning regimen for a safe and enjoyable culinary experience.
