Green leaves are a nutrient powerhouse and they have many health benefits. They’re rich in minerals like calcium, potassium, iron, and magnesium; Vitamins like B, C, E, and K. They’re also full of phytonutrients like beta-carotene, lutein, and zeaxanthin.
These leafy greens have proven to benefit our immune system, improve the body’s blood circulation, detoxify the liver, lower cholesterol and help maintain a healthy weight.
In addition, studies have shown that people who eat more leafy greens have better brain function and strengthen bones, due to a higher ratio of calcium than milk.
Wild greens are even more exciting and nutritious as they were not selectively bred for marketability but rather follow the evolution of survival of the fittest. They are also super fresh as you are foraging for them and not buying them days after harvest. Local plants are said to be most suitable for our body as the plants experience the same environmental stresses as we do.
A wonderful way of getting lots of greens in your diet is making spreads. It condenses them down and mixes them with healthy fats and other herbs that further enhance the absorption and nutrition of these leaves.
So many wild greens can be consumed this way:
Milk thistle (cut off the sharp edges)
Wild garlic greens
And many more. Find what’s growing next to you and learn to properly identify it so you don’t end up eating something you’re not sure about. Many of the flowers of these plants are edible too and add an extra kick of flavor.
My favorites are mallow, lambs quarter and mustard.
How to use wild greens pesto:
To make green eggs
With spaghetti squash
Even in soup
Wild greens pesto:
2 cups washed wild greens
¾ cup extra virgin olive oil
½ cup pine nuts
Juice from 1 lemon
2 cloves of garlic
Salt and pepper
Blend all the ingredients to a smooth paste and enjoy practically everything.