Wild Green Harvesting and Cooking Principles
Wild greens are an important source of minerals and vitamins, especially in the spring of the year. Wild greens that have been improperly harvested, stored or cooked can be very unpalatable. Below is a list of the principles involved in the proper harvesting, storing and cooking of wild greens.
Harvest only good quality greens, before flower stalks or buds appear. Avoid greens with spotted or discolored leaves.
Harvest greens that have grown in partial shade, if possible.
Know your greens!!! Be sure of what you are harvesting.
While harvesting, pack greens loosely in a breathable container, such as an open weave basket or a paper sack. Avoid plastic and glass, as they can make the greens sweat and deteriorate quickly.
Use the greens quickly. Greens rapidly lose moisture and vitamins after harvesting. Store no longer than forty eight hours.
Store greens in the refrigerator, in the humidified vegetable bin. This will help to keep then in good shape.
When boiling greens, always let the water come to a boil before adding the greens. This lets the hot water burst the cell walls and leach out the bitter compounds.
If sauteeing the greens, first boil them if they are at all tough. Sauteeing can toughen greens. Alternatively, add a little water to the pan if you don't want to boil the greens first. Use only moderate heat, as too high a heat can make the greens tough and bitter.
When steaming greens, avoid packing an excessive amount of greens in the steamer. Too many greens will pack down and not let the steam through the steamer basket.
If you have mildly bitter greens that you want to use, consider using them in a dish, such as a substitute for spinach in a quiche. The bitterness will not be as concentrated and may compliment the dish nicely.
Remember that wild greens tend to cook down a surprising amount. Use much more at first until you get to know how much a green shrinks upon cooking.
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