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The Blood Type Diet Archives Volume 5
Preparing Lamb's Quarters
Posted By: OJoan
Date: June-08, 1998 at 14:43:23
In Response To: Lamb's Quarters - more questions... (trish)
It's used like spinach, but tastes a lot milder (less acid).
I nibble it raw mostly! The dark green leaves taste milder to me
than do the more silvery colored ones, but it may just be
Some researchers in India, where is called Bathua, say it loses
some of its ascorbic acid and beta-carotene when cooked too long,
it is best fresh, refrigerated, briefly blanched or pressure cooked, to
retain the vitamins.
Susun Weed says she freezes what she doesn't use right away;
I am guessing she blanches it first, but it doesn't say.
I envy your supply!
Messages in This Thread
OJoan -- Tuesday, 9 June 1998, at 10:17 a.m.