How To Store Fresh Green Vegetables

 
12-Mar-2011 by

 

It can be a little difficult to figure out to store fresh green vegetables with all the varieties available in the grocery store today; especially, if you buy them when they are in their prime state or a little past it.  Salad and leafy greens are inclined to need some extra care, so read on to better understand how you can store fresh greens in a way that they remain crisp.

 

Pick the Freshest Greens

When buying arugula, look for robust, emerald green leaves. This green vegetable has a short shelf life and needs to be consumed as quickly as possible. Arugula will stay fresh for a couple of days if the roots are dipped in a glass of water and a plastic bag covering its leaves. Another option is to wrap the roots in a wet paper towel and place the arugula in a loosely closed plastic bag.

Beet greens, the tender greens from small to medium-size beets, are best enjoyed when the leaves are firm. These greens rot faster than it's beet root, so eat within three to four days. Store any leftover greens in the refrigerator in a baggy plastic bag.

Freshbok choy has white stalks and dark green leaves that are erect and crisp. Bok choy stays fresh for four to five days if kept in the refrigerator. Use a plastic bag big enough to swathe the entire vegetable, and wrap loosely.

Broccoli is best when it is bright green. This vegetable will stay fresh for a few days in the fridge loosely wrapped in a plastic bag.

Fresh chard has firm, dark green leaves with strong, sturdy stems. Store this fresh green in a large clear bag that can contain the entire leaf and use within the next couple of days.

Pick out collard greens with smooth green leaves and sturdy stems. Small collard leaves are tenderer than large leaves. This fresh green vegetable can be stored a loosely sealed clear bag and put away in the vegetable drawer. Consume it within the next three days and wash only before immediate use.

Fresh kale has sturdy leaves either dark green or purplish-green in color. These should be stored in a loose plastic bag and consumed in three to four days afte purchase.

Lettuce and salad greens should look fresh and unyielding, with no signs of wilting. Store these vegetables in a loosely closed plastic bag and put away in the crisper drawer. Just like collard greens wash only right before use. If storing left overs, make sure the leaves are dry and wrapped in a paper towel.

With these great tips on storing fresh green vegetables, there is no excuse for you to have to throw away greens and blame it not knowing appropriate storage techniques.

Image credit - ifoodtv

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