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Should you salt greens?

The belief is that heavy salting of the water prevents the chlorophyll leaching, but retaining the fresh colour of green vegetables depends mostly on cooking time.

Ten minutes in boiling water will turn broccoli, for example, dark green; five to seven minutes will stop damage to the cell walls that compromises the chlorophyll. Bringing the water back to the boil rapidly after adding the vegetables will help, too.

The way to retain colour in vegies is to boil them for a short time.