Vegetables

Organic Green Cabbage

2,80 €

Minimum order of 0,5 kg

Organic Green Cabbage, produced locally in Gran Canaria.

Green cabbage is a leafy green vegetable that is known to be very nutritious and healthy. Here are some of its properties and benefits:

Rich in nutrients: Green cabbage is an excellent source of vitamins and minerals, including vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, magnesium, and manganese.
High fiber: Green cabbage is rich in dietary fiber, which can help promote healthy digestion and maintain blood sugar balance.
Rich in antioxidants: Contains antioxidants such as vitamin C and carotenoids, which help fight free radicals in the body and reduce oxidative stress, which may have benefits for cardiovascular health and cancer prevention.
Source of calcium: Although not as rich in calcium as dairy products, green cabbage is a good source of calcium, which can be beneficial for bone health.
High in vitamin K: Vitamin K is essential for blood clotting and bone health. Green cabbage is one of the best sources of vitamin K, making it useful for maintaining bone health.
Low in calories.

Here is a rough guide to the seasonal calendar for green cabbage in Tenerife:

Winter (December to February): During the coldest months of the year, green cabbage is usually available in abundance. The cool weather is favorable for its growth and can be a good time to harvest it.
Spring (March to May): Spring is also a favorable period for the growth of green cabbage in Tenerife. Mild temperatures and sunlight are ideal for this leafy vegetable.
Summer (June to August): Although summer heat can make collard greens less tolerant of heat stress, many varieties will continue to grow during this season if sufficient water and partial shade are provided. Some gardeners may prefer to plant it in shady areas during these months.
Autumn (September to November): As the weather begins to cool again in the fall, collard greens may be easier to grow in Tenerife. Milder temperatures are beneficial for this vegetable.

Here are some tips for selecting green cabbage:

Color and Overall Appearance: Look for collard greens that are vibrant green and fresh and crisp in appearance. Avoid leaves that are wilted, yellow or brown, as this can be a sign of decay.
Leaf Size: Green cabbage leaves should be of a reasonable size, neither too small nor too large. Smaller leaves are usually more tender and flavorful, while larger leaves can become tougher and more fibrous.
Stem: Examine the stems of the green cabbage. They should be firm and light green to white in color. Stems that look dry or brittle may indicate that the collard greens are not fresh.
Texture: Touch the leaves to feel their texture. They should feel crisp and cool to the touch. Avoid leaves that are visibly wilted or have soft spots.
Cleaning: Make sure the green cabbage is clean and free of dirt or insects. It is always good practice to rinse the leaves before using them in cooking.

Here are some tips for preserving green cabbage:

Immediate Refrigeration: As soon as you get home with the green cabbage, refrigerate it. Refrigeration helps maintain freshness and prevent rapid wilting.
Remove damaged leaves: If you notice damaged, yellow or wilted leaves when selecting it or after bringing it home, remove them. This will prevent the leaves in poor condition from affecting the others.
Cleaning and drying: Before storing green cabbage in the refrigerator, it is important to wash and dry it properly. You can soak it in cold water to remove any dirt and then drain it well or use a salad spinner to dry it. Make sure the leaves are completely dry before storing them, as moisture can encourage decay.
Proper wrapping: Wrap the green cabbage in a dry paper towel or kitchen paper. This will help absorb residual moisture and keep the leaves dry.
Perforated plastic bag: Place the green cabbage in a perforated plastic bag. The perforations allow a certain amount of air circulation that prevents the accumulation of moisture inside the bag.