GREEN VEGETABLES

Wairarapa Times-Age, 13 January 1939, Page 9

GREEN VEGETABLES

EAT PLENTY FOR HEALTH. There is no doubt that many of the ailments which we stiffer from are the result of the lack of green vegetables, and too great ihdtdgence ih other foods. Custom has made the potato an es‘ sential Of the dinner table, but other kinds of vegetables do not find their way there as frequently as they ought. Statistics Show that clergymen and’ gardeners enjoy the best health and longest life; the longevity in these two classes is attributed to the outdoor natural life and food which are a part of these occupations. The following notes on the medicinal value of vegetables may be of interest. Salsify and scorzonera are dainty vegetables recommended io those who Suffer from biliousness.

Carrots and parsley are powerful dieuretics; parsley tea is considered a most valuable medicine.

Spinach has a direct effect upon the kidneys.

The common dandelion used as greens is excellent for the same purpose. Asparagus and seakale are useful blood purifiers.

Celery and celeriac act beneficially upon the nervous system and are a remedy for rheumatics and neuralgia. Beet and turnips are excellent appetisers and blood cleansers, as also are cabbage and cauliflower.' Lettuce and cucumbers are cooling in their effect upon the system, whether eaten cooked or raw. Lettuce is said to be an effective cure for jaundice.

Onions, garlic, leeks and shallots, all of which are similar, possess medicinal virtues of a marked character, stimulating the circulatory system and the consequent increase of the saliva and the gastric juice, promoting digestion.

Red onions are an excellent diuretic and the white ones are recommended to be eaten raw as a remedy for insomnia. They also have tonic and nutritious qualities.

Watercress, endive, salsify, mustard and cress and the tomato are perfect liver regulators.

Peas, beans, carrots and parsnips are very nutritious and can take the place of meat.