finely grinding dark green leaf vegetables to
isolate and break open cells; soaking them in
water to dilute pigment-damaging enzymes
and acids, and separate off solid fibers and
cell-wall debris; gently simmering the water
to inactivate enzymes and cause the cells and
free chloroplasts to rise to the surface; and
straining off and draining the green mass.
Though the chemical chlorophyll in culinary
chlorophyll will still turn drab when heated in
an acid food, it can be added at the last minute
to acid and other sauces and maintain its
vibrant green through the meal.
Preserving Fruits
and Vegetables
Fruits and vegetables can be preserved
indefinitely by killing the living tissue and
thus inactivating its enzymes, and then
making it either inhospitable or unavailable to
microbes. Some of these techniques are