With winter nipping at our noses and toes, fresh local greens are a memory of summer but plenty of options still persist!
☆Sprout your own sprouts!
+nutritionally dense with minerals and enzymatic activity these pack deliciousness in almost every meal.
☆Rooftop grown veggies
+local initiatives that use commercial rooftops to maximize city space into agricultural productions and keep fresh local greens available!
☆Bagged salads
+simple and convenient, check out Dr. Joe Schwarcz’s commentary on bagged salads and an assessment of wilting greens and the importance of refusing greens that have rotted.
☆Spirulina
+the greenest of the greens! This sea vegetable can be mixed into smoothies for excellent nutritional impact.
☆Seaweeds
+again vegetables from under the surface of water pack immense flavour and an array of minerals. Easily purchased dry, a little goes a long way in daily soups, rice dishes, and casseroles.
☆☆ Foraging winter plants!
While I have not yet done this myself, I have read accounts of harvesting chickweed during the cold winter months. Chickweed is a winter annual plant and according to herbalist Susun Weed is chock-full of nourishing potential.
