Modern varieties of vegetables, the ones you see for sale in the produce section of the supermarket, are generally sweeter, starchier, and less fibrous than their wild ancestors. They are also far less nutritious: wild dandelion leaves, for example, have eight times more antioxidants than spinach and forty times more than iceberg lettuce.
So doing what you can to maximize the nutrients in the vegetables you eat is important — but it turns out that many common cooking habits are actually making vegetables less nutritious. Did you know you should wait 10 minutes before cooking chopped garlic? Or that broccoli is one of the most perishable vegetables in your crisper? Investigative journalist Jo Robinson spent 10 years combing through the latest research on nutrients in vegetables and fruits for her book, Eating on the Wild Side, and her evidence-based tips for storing and preparing vegetables will change the way you cook.