Should you’ve ever stocked your fridge with recent romaine, arugula, and kale solely to search out luggage of wilted mush a couple of days later, we now have information for you: It’s not the crops’ fault.
And it’s not likely your fault, both.
You merely must brush up on a couple of meals storage suggestions. It’s not like spinach comes with an instruction handbook or the produce part presents a course on how you can retailer greens in order that they last more!
If you wish to know how you can retailer salad greens, all you need to do is some research.
Fortunate for you, we requested a couple of registered dietitians how you can retailer greens in an effort to get pleasure from recent, nutrient-packed meals all week lengthy.
They weighed in with finest practices, worst errors, and their favourite strategies. Learn on to discover ways to retailer greens, from arugula to spinach.
1. In a Sealed Container With a Paper Towel
This technique is particularly efficient for delicate crops like spinach, child greens, and salad mixes, says Bri Bell, R.D.
- “Place a small, clear paper towel within the backside of the container to soak up moisture,” Bell says.
- Then pack them loosely to permit airflow and stop leaves from getting slimy, she provides.
- You too can add a dry paper towel to the resealable bag or carton your greens got here in.
- Place the sealed container within the coolest a part of your fridge (usually within the crisper or close to the again of your fridge.)
- Earlier than consuming, wash the greens totally and dry them in a salad spinner.
2. Sealed With a Meals Saver Sheet
“Meals saver sheets serve the identical objective as paper towels, however they can be utilized a number of instances,” she says. “They assist to soak up the moisture that may result in early spoilage.”
Need to eradicate plastic utterly?
“Putting leafy greens in a resealable cotton bag or a glass container is a good, environmentally pleasant technique to successfully retailer greens to protect their freshness,” says Bansari Acharya, RDN.
3. Within the Freezer
Should you are inclined to get slightly carried away on the farmers market, this tip is for you. Freezing is a good way to retailer further leafy greens for future use, says Gabrielle Tafur, M.S., R.D., LN.
“I add frozen greens to my pasta sauces, smoothies, dips, and even mashed potatoes,” she says. “They may also be an important filler for burgers or meatballs in case you are making an attempt to extend the dietary worth.”
Tafur washes and dries all her greens and removes stems from more durable produce like kale or collard greens earlier than stashing them in a plastic bag or container. (Go forward and compost any leaves which have seen higher days.)
4. In a Jar of Water
Similar to recent herbs, hearty greens like kale, collard greens, and Swiss chard might be saved in a jar of water within the fridge.
“Wash the greens, then minimize the ends of the stems off and place vertically in a jar of water, equally to how you’ll place a bouquet of flowers in a vase,” says Bell.
This technique for storing leafy greens, whereas easy and suave, just isn’t notably space-efficient. It could not work for small or crowded fridges.
5. Within the Crisper
Don’t be tempted to shove all of your produce within the crisper and hope for the most effective. “This can be a unhealthy thought as a result of some fruits will emit ethylene gasoline, which expedites spoilage of many greens,” says Kristin Gillespie, M.S., R.D., LD.
Some unhealthy bedfellows embrace apples, apricots, avocados, bananas, honeydew, and cantaloupe, as they produce excessive ranges of ethylene.
As an alternative, retailer greens alongside ethylene-sensitive meals like carrots, cauliflower, eggplant, raspberries, and strawberries, Gillespie says.