Green salad was known by the ancient Egyptians and Romans. It reached us in the 8th century with Charlemagne and was cultivated mainly in noble courts and monastic gardens until the sixteenth century.
Various types of leafy salads and vegetables are available to us all year round today. Yet, we often omit them from our diet. This is definitely a mistake. Due to their almost negligible caloric value, salads and leafy vegetables in general should be a solid part of a rational diet, not to mention for those on a diet. Salads contain a large amount of water, which is also the reason why they wilt quickly after being harvested.
If you grow salad yourself, be sure to harvest it during the time of highest sunlight, between 11:00 and 14:00. At this time, the salad has the most vitamins and nutrients. Leafy salad can effectively bind waste products in the body and fatty substances. The enormous amount of enzymes, vitamins, minerals, and miraculous chlorophyll take care of the mental well-being of our body. Chlorophyll, which ensures photosynthesis in plants and gives them their typical green color, naturally cleanses the blood of bacteria, yeasts, and fungi, thus helping to strengthen our immune system.
We should eat about two torn cups of leafy vegetables daily. Red salad leaves are an excellent source of carotene. Just 100 grams of red salad will amply cover half of the recommended daily allowance.
