It feels like spring! But the calendar hasn’t quite caught up to that season yet. Soon, gardeners will be digging in their garden plots to plant early spring produce. Spring greens, such as spinach, are popular. But once it is grown and ready to harvest, how can spring greens be preserved? Here are some options from the National Center for Home Food Preservation:
- Canning – includes spinach, collards, kale, and others
- Freezing – gives the best quality product
- Dehydrating – see page 10
Always choose freshly harvested greens. Discard wilted, discolored, diseased or insect-damaged leaves.
