Several types of greens are grown in Idaho including spring mixes, kale, different lettuce varieties, spinach, arugula and more. Greens like cooler temperatures and are therefore some of the first vegetables to appear in the spring – some as early as March. Others can tolerate heat and are available throughout the summer and fall. Some Idaho greens are produced in greenhouses which provides a consistent supply of greens for consumers and restaurants from early spring through late fall. Find Idaho greens at the farmers market, on the menu at several Idaho Preferred restaurants and through Idaho’s Bounty.
What to Look for: Look for leafy greens that have a rich color. Avoid greens that are browning or wilting.
How to Store: Wash greens with a salad spinner with cold water. Swirl the herbs gently around in the water to loosen any debris. Drain the water and spin the greens. Drain water spun from greens, then store greens in a salad container in the refrigerator.
- Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food.
- They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and vitamins, including vitamins K, C, E, and many of the B vitamins.