Our Greenhouse Loves Greens!
Big Anthony with his greens...
t’s common knowledge nowadays that ortaggi—the Italian word for “vegetables”—are essential for our health and an irreplaceable part of our diet. But, of course, the parts of the vegetable we use in our kitchens varies from plant to plant—for instance, when we eat carrots and beets, we are eating the roots of the plant; when we eat celery we are eating the stems. Eggplant, peppers, tomatoes, zucchini, cucumbers are the fruits of the plants; whereas, beans—such as lentils, peas, beans, and chickpeas—are the seeds; cauliflower, broccoli and broccoli rabe are inflorescences or flowers. When we eat greens—such as lettuce, cabbage, spinach, and chard—we are eating the leaves. Leafy greens are kind of miracle vegetables—not only are they are low in calories, rich in amino acids, vitamins A and C, minerals and fiber, they also help with digestion and boost the metabolism. In addition, they are believed to provide a host of health benefits—from building up the immune system to balancing hormones. In other words, you can eat spinach, chard, chicory, and lettuce of all kinds with reckless abandon, and then compliment yourself on your virtuous nature. - Veggie Website
