Chlorophyll: Locking In Green

Chlorophyll: How to Lock In Vivid Green Colour 

Green is the most challenging colour to maintain in cooking because chlorophyll, the pigment responsible for it, degrades rapidly under heat. When exposed to prolonged high temperatures, chlorophyll converts to pheophytin, producing an unappealing olive-brown tone. To preserve vivid greens in purees, herbs, and sauces, blanch leafy greens briefly in boiling salted water, then shock them immediately in ice water and blend while still cold. For an extra colour boost, add a small amount of liquid food-grade chlorophyll just before serving, keeping it away from further heat. Working quickly and minimising cooking time are the two most effective strategies for keeping greens bright.