Monsoon is in full swing and so are viruses and bacteria. This season brings with it many health problems, most of which are caused by food. This is why you will see people advising against consuming certain foods, especially leafy vegetables. According to several studies, increased humidity in the air increases the ability of these greens to absorb more moisture, making them a breeding ground for bacteria. When leafy vegetables are not consumed properly in monsoon, it can lead to stomach upset, diarrhoea, food poisoning and many other stomach-related problems. However, according to experts, you can consume leafy vegetables in monsoon, provided you take proper precautions so that it does not affect your health. What is the important thing you should keep in mind before consuming leafy vegetables in monsoon? Let’s find out.
Also read: Allergies in monsoon: 8 right foods recommended by experts
Can you eat green leafy vegetables in monsoon?
The simple answer is yes, but you have to be careful. According to nutritionist Amita Gadre, green leafy vegetables have a high bacterial load, especially in monsoons. Also, rainwater can make the roots dirty. So, make sure to wash green leafy vegetables thoroughly before consuming them in any form. While spinach and fenugreek are not available in most parts of India, you can keep a check on your beta carotene and antioxidant levels by including other options like fodashi, ambadi, kurdu, mayaru, takla, etc. in your diet.
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How to wash your leafy vegetables properly in monsoon?
As mentioned above, nutritionist Amita Gadre recommends cleaning green leafy vegetables thoroughly before eating them. But how do you do that? Here are 5 simple steps you can follow to clean your leafy vegetables:
1. Separate fresh leaves
Once you have purchased the leafy vegetables of your choice, first separate the clean and healthy looking leaves from the wet, faded ones. Then steam chop the clean leaves.
2. Wash them properly
While many people use store-bought cleaning solutions to wash their vegetables, you can choose not to use artificial cleaners. Instead, wash green leafy vegetables under running water. Spend time with each leaf and be sure to wash them separately.
3. Dry the leaves
After washing, drain the excess water and dry the leaves under a fan. You can also use a salad spinner to dry leafy vegetables. Or, if you don’t have a salad spinner, pat the vegetables dry with a kitchen towel. You can use these vegetables for future use or use them immediately.
4. Blanch the greens
As a safety precaution, boil the saag, whether you are eating it raw or cooked. Boil the water with some salt and turn off the flame. Add the saag and let it soak for 30 seconds. Be careful not to soak it for more than the recommended time as keeping them in hot water for too long can spoil their colour and crispness.
5. Ice bath
Immediately after removing leafy vegetables from hot water, put them in a bowl filled with ice water. Keep it for a minute and then remove it. This will retain their distinctive color and crispness.
Also read: Monsoon Health Tips: How To Make Neem Tea To Prevent Seasonal Illnesses
Now that you know how to clean green leafy vegetables, consume them even in monsoon for a nutrient-rich diet.
