Cancer Fighting Greens

    Published: 06-16-2009
    Views: 17,742
    Master gardener William Moss discusses the benefits of certain greens you that have been shown to help fight cancer.

    William Moss: As kids, we were told to eat our greens. It turns out that's a good advice for our whole lives as greens are some of the best cancer fighters. Let's talk healthy greens.

    Cruciferous greens, just a fancy term for mustards and their kin, battle cancer so well because they have a lot of phytochemicals that contain antioxidants. Those antioxidants fight off the free radicals that try to age us. So, they're battling to keep us young as we eat them.

    Cruciferous greens are a large clan that contains crops that are available year round in stores and in gardens. Many can be eaten raw, like the arugula, the mustards and mizuna, the tatsoi, and of course, broccoli and cauliflowers can be eaten raw or cooked.

    Others you should cook, because they are extremely bitter, like the bok choys, the rapinis, the kales, the cabbages and the collards. This family greens can be prepared in numerous ways, so get your recipe book and have fun.

    And gardeners, these are the perfect crops to add to your veggie garden. You can sell them near the year round and you can harvest most of the year too.

    The best medicine comes directly from Mother Nature and it's tasty too. So take your mom's advice and eat your greens, you'll live longer. Get out and grow.