Admin · in 12 hrs ·
Look what I picked this morning in my garden? One of the best ways to boost immunity is to EAT WILD GREENS! They are inexpensive (FREE), easy to prepare, and contain more vitamins and minerals, anti-oxidants and phytonutrients than any cultivated vegetable, including kale and broccoli put together! AND they taste delicious! So what is not to love? Just make sure they are not grown in an area that is sprayed with pesticides! Here is a brief run-down on each green in the following picture, from left to right: All can be used in salads, soups, stir fries, or sautéed as a green. Sheep Sorrel and Yellow Dock are especially nice in a pesto with fish because of their lemony citrus flavor.
Lamb’s Quarter – 2nd most nutrient-dense vegetable in the world; high in Vitamins K, C, A, Calcium, manganese, copper, protein, trace minerals. Is related to quinoa, and seeds are similar in nutrition to quinoa. Supports those with osteoporosis, skin issues, cancer, premenstrual issues, depression, blood sugar imbalance, high cholesterol, and supports eye health.
Sheep Sorrel – has a delicious, light lemony flavor; high in Vitamins A, C, B, potassium magnesium, phosphorus, zinc. Helpful for those with cancer (an ingredient in the famous Essiac tea used for cancer patients), quercetin. Is high in anti-oxidants, good for the digestive tract, supports immune system, and is an anti-inflammatory.
Yellow Dock – – leaves and root are edible. Root is used in teas to help those with iron deficiency; leaves give support to those with mthfr have better detox ability, also supports immune system, skin health, and high in minerals, potassium, magnesium, phosphorus and zinc.
Amaranth – 3rd most nutrient-dense vegetable in the world; high in iron, Vitamins C, A, K and B, potassium, protein, lysine, calcium. Builds immunity, bone health, and fights cholesterol. Support immune system.
Right now there is an abundance of wild greens growing everywhere in the Spring.. This is the best time to pick them, while young and tender I am harvesting wild greens more than my garden vegetables right now. I use in smoothies, juice them, or sauté in soups, put in salads, add to other vegetables, and any dish. What I don’t eat, I lightly chop and freeze. I will use these wild greens throughout next winter, mostly in smoothies, or soups. I aim for at least 1/2 cup of wild greens a day, even in winter, for good health. Here is how I used these greens this morning.
Go here for the recipe to the lip smacking smoothie I made with these greens: https://veronicashealthyliving.com/wild-green-and-berry-smoothie/