Is there anything baking soda can't do?
The Secret Ingredient for Keeping Your Veggies Vibrantly Colorful
Updated on Dec. 19, 2023
Boiling vegetables is one of the fastest and easiest ways to make a healthy meal. If done right, it keeps your vegetables crunchy and helps them retain most of their valuable nutrients. Plus, you don’t get any of the added fat or sugar from breading, glazes or other marinades. With fresh, ripe spring veggies, this simple method is one of the best ways to truly enjoy the full flavor of the vegetables.
The only downside? When you go to boil those vegetables for dinner, it can be oh-so-easy to overcook them. And then those poor veggies turn them from a gorgeous, vibrant green to an unappetizing grey or brownish color. Yuck! Fortunately, there’s an easy trick for slowing down the discoloration process so that your vegetables stay green and crunchy when you boil them. Better yet, it all comes down to one workhouse cleaning agent you probably already have in your pantry.
How to Keep Vegetables Colorful
The trick to keeping your vegetables colorful while boiling them is to add baking soda to the pot of water. The addition of baking soda will turn your water alkaline (or basic), as opposed to acidic.
But how and why does this happen? To understand why baking soda’s alkalinity keeps vegetables bright, it’s important to first understand how chlorophyll functions in vegetables.
How Baking Soda Affects Chlorophyll
Simply put, chlorophyll is the element that makes veggies so green. And when it is in an acidic environment, hydrogen replaces the magnesium in the core of the chlorophyll. Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish.
Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer.
Things to Keep in Mind When Using the Baking Soda Hack
When trying the baking soda hack in your own kitchen, using the appropriate amount is key. Be sure to only use a pinch—less than 1/8 of a teaspoon—for a full pot of water. If you use more than that, you run the risk of imparting a bitter flavor to your vegetables.
Additionally, only use this hack for green vegetables, such as artichokes, asparagus, broccoli, Brussels sprouts, cabbage, green beans, kale, lettuce, snap peas or spinach. These vegetables have the highest chlorophyll content and therefore the highest potential of browning while boiling and staying green with baking soda.
And finally, because baking soda—sodium bicarbonate—does contain sodium, if you are on a low-sodium diet, this may not be the hack for you. While the amount of salt is minimal, it can still be impactful if you are on a strict health regimen.
Spring Vegetable Recipes You'll Love
Spinach Salad with Rhubarb DressingSpinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas
Sauteed Tarragon RadishesWho says radishes only belong in salads? These sauteed radishes are cooked in wine and tarragon, and may just change the way you look at radishes forever. They can be served on their own, or added to your favorite au gratin recipe. —Taste of Home Test Kitchen
Roasted Carrots with ThymeThese roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
Spring AsparagusThis fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Herby Pea SaladWe love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts
Spring Pea & Radish SaladWinters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Citrus Rainbow CarrotsI grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
Lemon Couscous with BroccoliI combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
Simple Lemon Parsley PotatoesFor a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.—Dorothy Pritchett, Wills Point, Texas
Chinese Spinach-Almond SaladThis recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving.
Mary Ann Kieffer - Lawrence, Kansas
Roasted Green Beans with Lemon & WalnutsI first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Kale & Bacon Salad with Honey-Horseradish VinaigretteTotally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress. —Elizabeth Warren, Oklahoma City, Oklahoma
Radish Asparagus SaladLemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! —Nancy Latulippe, Simcoe, Ontario
Air-Fried RadishesRadishes aren't just for salads anymore. These fried radishes make a colorful side for any meal. Plus, they're quick to make in your air fryer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Broccoli Salad with BaconThis delicious broccoli salad with bacon features a perfect blend of crisp broccoli, smoky bacon, toasted pecans and sweet dried fruits tossed in a tangy, creamy dressing. It's perfect for summer barbecues, potlucks or a refreshing side dish for any meal.
Marmalade Candied CarrotsMy favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
Honey Garlic Green BeansGreen beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta
Creamed SpinachCreamed spinach is rich and luxurious, making it an ideal side dish for family dinners or holidays.
Shaved Fennel SaladThis salad tastes even more impressive than it looks. It has an incredible crunch thanks to the cucumbers, radishes and apples. And the finish of fennel fronds adds just the faintest hint of licorice flavor. —William Milton III, Clemson, South Carolina
Broccoli Cranberry SaladElevate your side dish salad game with this recipe for broccoli cranberry salad. The combination of fresh broccoli florets, sweet chewy cranberries and tangy vinaigrette is a sure winner.
Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from pecans.
—Shelly Nelson, Akeley, Minnesota
Rotini Pasta SaladThis Greek rotini pasta salad packs a punch of flavor thanks to a homemade lemon vinaigrette, feta, tomatoes and red pepper. It will be the talk of the picnic table!
Ravishing Radish SaladShowcase radishes in all their glory with a fresh, crunchy salad. Herbs and fennel take it up another notch. —Maggie Ruddy, Altoona, Iowa
Spinach Fruit SaladThe unexpected matchups in this spinach fruit salad make a winning team. Feta with oranges, grapes and walnuts? Who knew? But we're glad someone did.
Spinach-Parm CasseroleFor those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
Radish, Carrot & Cilantro SaladBright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Asparagus Spinach Salad with ChickenWe love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. —Joan Hallford, North Richland Hills, Texas
Creamy Broccoli with CashewsThe sour cream sauce in this broccoli casserole makes it a little different from the usual, and the cashews lend a nice crunch. It's great with a variety of entrees. —Karen Ann Bland, Gove City, Kansas
Sauteed Green BeansThese sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you'll be making on repeat.
Cauliflower Mashed PotatoesCauliflower mashed potatoes are a great substitute for the real thing, whether you're low-carbing or just want a lighter side dish for those hot summer evenings. They're just as quick and easy as potatoes, and every bit as tasty.
Kale SaladI love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, Washington
Pea Pod Carrot MedleyWe grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. —Josie Smith, Winamac, Indiana
Lemon-Pepper BroccoliDiscover a healthy new side dish with our lemon-pepper broccoli recipe. Fresh broccoli florets seasoned with lemon juice, olive oil and a touch of pepper pair well with everything.
Brandy-Glazed CarrotsCarrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi
Grilled CabbageIf you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy leaves into sweet, tender bites. Here's how to grill cabbage so it turns out perfect, every time.
Lemon-Roasted AsparagusWhen it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California
Dill & Chive PeasGrowing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
