Choosing and Storing Leafy Greens
Greens are living things even after they are harvested, and they will continue to respire and degrade if you treat them like shelf-stable pantry items. Understanding how to manage their moisture levels is the difference between a crisp salad and a wilted mess by Wednesday.
Avoid the produce bag death trap
The primary enemy of fresh greens is trapped ethylene gas and excess moisture, which accelerate decay. If you buy greens in a plastic clamshell, open it slightly to let them breathe as soon as you get home.
- salad spinner
- paper towels
- large storage bags
What goes in.
- 1 bunchsturdy greens like kale, collards, or chard
- 1 bunchdelicate greens like spinach, arugula, or mache
Managing Surface Moisture
Place a dry paper towel inside your storage bag to absorb condensation before it can settle on the leaves, which prevents the rot that turns greens slimy.
The method.
Inspection
At the store, look for vibrant, uniform color. For bunch greens, snap a stem; if it bends instead of snapping crisply, the plant is already losing its turgor pressure.
Pre-storage prep
Do not wash until ready to eat. If you must wash in advance, run them through a salad spinner until no water droplets remain on the leaves.
Bagging
Place leaves in a loose bag lined with a paper towel. Push a little air into the bag to create a pillow effect, which keeps the leaves from being crushed against one another.
Placement
Store in the crisper drawer, which is calibrated for higher humidity, keeping them away from fruits like apples or pears that release ethylene gas.
Other turns to take.
The Vertical Stand
For hearty herbs like cilantro or parsley, trim the ends and place them upright in a glass of water like a bouquet, loosely covered with a bag.
When it doesn't go to plan.
Discard any yellowed or brown leaves immediately, as they release gasses that will cause the surrounding healthy leaves to decay faster.
If your greens do wilt, a ten-minute soak in a bowl of ice-cold water will often restore their crispness.
Always store mushrooms separately; they require different humidity levels and will cause greens to spoil prematurely.
The ones that keep coming up.
Why shouldn't I wash my greens right away?
Excess moisture is the leading cause of bacterial growth. Washing ahead of time often introduces more moisture than the leaf surface can handle, leading to premature sliminess.
Are pre-washed bagged greens worth it?
They are convenient but have a much shorter shelf life because the mechanical washing and processing breaks down cell walls, initiating decay the moment they are packaged.
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