Check the salad for brown spots

Check healthy spring salads for brown spots and store properly

04/19/2012

The first spring salads from regional open-land cultivation have been available for several days in the weekly and supermarkets. Food experts point out when buying to pay attention to the freshness of the salads. Storage is also important so that the salad stays fresh longer.

The first spring salads are on sale. To check whether the salad is still fresh, it is advisable to pay attention when buying, whether the products have no brown spots and the lettuce leaves still „firmly“ feel. This reports the Federal Association of Producer Organizations Fruit and Vegetables (BVEO) in Bonn. If the salad is not prepared on the same day, it can be wrapped in a damp cloth and kept in a plastic bag. It is important that the food bag is provided with holes, so that enough oxygen is added to the salad. After that, the salad can be stored for up to three days in the refrigerator in the vegetable compartment and stays fresh. Thereafter, the salad should no longer be consumed.

Krause salads like the varieties „Lollo rosso“ or „Lollo Bionda“ do not form a solid head. Consumers should therefore cut off the stem before eating and then remove the already withered leaves, explain the experts. Now, the usable leaves can be individually picked and rinsed thoroughly with water to remove the last remnants of earth sands. After washing, the salad should dry well. The fastest way to do that is with a salad spinner or by shaking in a tightly tied kitchen towel. If there is still a lot of water in the salad, this could dilute the dressing.

Sectional Salads contain health-promoting ingredients such as vitamins A, B1, B2, C and E and are rich in potassium, calcium, magnesium, iron and phosphorus. In cookbooks or on the Internet, you can find numerous tasty salad recipes. Green salad can also stimulate digestion. (Sb)

Picture: wrw