One of my favorite things to do on Saturday mornings is to visit my local farmer’s market. I love speaking with the farmers that grow the fresh food that nourishes our bodies and picking out fresh greens, vegetables and fruits to incorporate into my meals throughout the week. But, it can sometimes be a challenge to keep greens fresh throughout the week.
Here are my five favorite tips for storing green, leafy vegetables – from staples like kale to more exotic varieties like Mizuna – so that they stay farm fresh until you’re ready to enjoy them.
Remove. Immediately pick through your greens and rid the bunch of any bad leaves. As they say, “one bad apple spoils the bunch.” Removing any dead or damaged leaves will help your good leaves thrive.
Wash. As soon as you get home from the farmer’s market, wash your greens with an all-natural vegetable cleanser. At my house, I soak all of my produce in a sink filled with water and 1 cup of white vinegar for 10 minutes.
Dry. After rinsing, keep your greens as dry as possible. Use a salad spinner to remove any water or dirt, from the washed greens. Next, wrap your greens in a dry paper towel and place them in a plastic bag or container in the refrigerator. Alternatively, you can turn a drawer in your refrigerator into a greens basket by lining the drawer with a clean dish towel.
Revive. To revive wilted greens, try shocking them in ice water. A quick dip should perk them up right away. Drain the leaves on paper towels, or give them a quick whirl through a salad spinner.
Stow. Store your fruits and veggies separately. Many fruits contain ethylene, which causes fruits to ripen and greens to wilt.
Danny Seo is a brand ambassador for Bosch home appliances. For more inspiring ideas to live a healthier, natural lifestyle, visit DannySeo.com.