How to prepare fresh herbs?

It makes sense to include fresh greens in your diet solely for variety.

It is not worth focusing on it as the main source of vitamins," nutritionist Olena Yudina said in an exclusive commentary to OBOZREVATEL.

"The greens that are now on sale should be used for flavor. And nothing more. The vitamins and minerals there are rather questionable. These greens are fertilized and watered with special solutions. Due to the high content of nitrates in it, the first greens often cause serious allergic reactions even among sellers who trade in markets.

To protect yourself, you need to take clean water and soak the bunch of greens for at least an hour, and ideally at least two hours. It should not be tap water. It should be at least water from the pump room. Greens need to be soaked to get nitrates out of them. Then the water will need to be drained, and the greens rinsed well. Only then can the first greens be used.

But I would not buy the first greens. Moreover, I wouldn't buy it for future use. I would just add it to my diet solely for the taste. I would recommend harvesting herbs in the summer. Parsley, dill, basil, etc. can be frozen without any problems. Frozen herbs really retain all the vitamins and minerals. Greens should be washed, dried and frozen. Freezing should be deep, at least 25 degrees. This is the only way to preserve all the vitamins and minerals.

It should be understood that when heat treatment is used, there is a loss of vitamins up to 50%. That is, frozen greens will lose their properties when added to soups and main dishes, but they are healthier than the first greens grown with the addition of nitrates."