Salt plays a crucial role in cooking vegetables, affecting their texture, moisture retention, and color. Adding salt too early can lead to undesirable results, such as mushy vegetables and faded colors, particularly in water-rich types like zucchini and spinach. Conversely, adding salt too late can result in uneven seasoning, leaving some bites overly salty while others remain bland. The timing for salting varies by vegetable: dry vegetables like potatoes benefit from salting a few minutes after cooking begins, while water-rich vegetables should be sautéed briefly before adding salt. Leafy greens are best salted in the final minutes of cooking to maintain their color and flavor. For pressure cooking, adding salt just before sealing the lid allows for even seasoning without excessive moisture loss. In addition to timing, the quantity of salt is important; starting with a smaller amount and adjusting as needed is recommended to avoid overpowering the dish.