Most of these wild
varieties are excellent in the spring when they are young and tender,
but it is not advisable to use them for food unless one is perfectly
familiar with their appearance.
2. Food Value of Greens.--The food value of all greens with the
exception of dandelion is very low, being just about equal to that of
celery and cucumbers. This may be increased in their preparation by the
addition of other food materials. However, the chief use of greens in
the diet is not to supply food value, but mineral salts, the most
important one being iron in a form that is necessary for building up
the blood.
GENERAL DIRECTIONS FOR COOKING GREENS
3. The cooking of greens, both wild and cultivated, is not only simple
but practically the same for all varieties. When they are not used as a
salad vegetable, they are merely boiled until tender and then dressed in
any desired way. Some kinds admit of special preparation, and wherever
this is the case specific directions are given under the particular
variety, but even in such an event the preliminary preparation is
the same.
[Illustration: FIG. 1]
To prepare greens, look them over carefully, remove any decayed or
withered parts, cut off the leaves, and wash in fresh cold water. Remove
from the water and wash again, and do this as many times as seems
necessary to remove all the sand and grit that the stalks contain. An
important point to remember is that the greens should not be cleansed by
pouring the water off, as the sand will then remain in the pan and is
likely to mix with the greens again.
Pages:
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238