Plants behave similarly to mycelium by manufacturing chemical agents to stave off invaders. It would seem that these special chemicals would also be of use to humans who cook and consume their hosts, just as when they eat mushrooms.
Without going into a plant by plant breakdown of these medicinal compounds, we can still consider what it takes to maximize their presence in our food. Just growing and cooking your own food is the most important step to improving nutritional and pharmacological content in your diet.
Some vegetables lose a large percentage of their nutrients in the transition from farm to table. Considering those from the list of important nutrient sources in my last post,
- Produce items to eat ASAP after harvesting include strawberries, mushrooms, parsley, snap beans, and spinach.
- Tomatoes are best ripened on the vine. Grocery store tomatoes are often picked green and ripened on the way to market, but are not as nutritious as vine-ripened tomatoes.
- Darker tomatoes have more lycopene than light colored varieties.
- Garlic should be left uncooked for 10 minutes after cutting or pressing to allow a chemical reaction that creates allicin to occur.
|Photo by Charles Wiriawan|