Did You Know?
Leafy greens like spinach, lettuce, kale, and arugula have been eaten for thousands of years! Spinach has been grown for over 2,000 years. These plants grow best in cool weather, like early spring or fall. When farmers cut the leaves above the base, the plant keeps growing and can be harvested again.
Nutrition
Leafy greens are full of important nutrients. They give your body vitamins A, C, and K, as well as calcium and potassium. These help your bones, your immune system, and your overall health.
How Leafy Greens Are Grown
Greens grow well in Kansas during spring and fall. They are usually planted from seeds and grow pretty fast. Farmers and gardeners pick the leaves when they’re fresh and bright green. Many types can be picked more than once.
Storage & Food Safety
Before eating leafy greens, rinse them under running water to remove dirt. Don’t soak them—it can make them spoil faster. Store them in the fridge in a sealed container. If you want to keep them longer, you can freeze them and use them later in cooked dishes.
Cooking & Preparation
Leafy greens are easy to use in all kinds of meals. You can eat them raw in salads or cook them in soups, stir-fries, and even pasta dishes. They’re an easy way to add healthy vitamins to your food.
For more info on Kansas-grown foods and healthy eating, visit the Kansas State Department of Education | Child Nutrition & Wellness at https://cnw.ksde.org.