Thanks to my CSA share, my fridge is packed full of greens right now…kale, spinach, bok choy, various lettuces…ah-mazing.  What is NOT so amazing is when I have just shoved it in the fridge and all of that lovely fresh produce is suddenly brown and wilted.

But I know better!

Correctly storing greens can make your produce last up to 2-3 weeks longer.

So as I write this post, I hope that you can find some helpful tips to prevent your haul from the farmers market from ending up in your trash can!  As for me, I’m committed to follow my own advice in this post.

And just a little reminder, greens are SO good for you, you should eat them every day!

Immediate Prep

If you get a head of lettuce or kale, remove from the stalk.  Wash your greens as soon as you get home.  And THEN dry them before they are stored.  A salad spinner is the absolute best way to do this.  (I’m not huge on using tons of special kitchen tools, but it’s in my top 5!)

Know your type

Loose Greens– I have two favorite ways that work really well for storing loose greens.

1.) Place the greens in a colander and then put a loose fitting lid on top to store in the fridge (I just use the lid from a pot or a Pyrex container) OR

2.) Place the greens in a Ziploc baggie with a paper towel to absorb excess moisture.  When I close up the bag, I try to keep a little sliver open for air circulation, or you can also just punch a few holes in the bag.

Boxed Greens – When greens are not in season locally, I tend to buy spinach and other greens in those big plastic boxes at the grocery store.  They are fantastic to use for storage in the fridge AS LONG AS YOU poke some holes in the box.  8-10 holes in the top and a couple on each side should do the trick.

Fresh herbs – Herbs are kept best when they are stored upright in a glass container with a little water at the bottom.  Chop just a little off the ends (as you would fresh flowers), and stick in the fridge. (for basil, just stick on the countertop)

Green onions – Here’s some amazing news: green onions can grow AFTER they are picked.  Put a little water in a glass jar and place the root end of the onion down.  Place the container close to a window sill, and you can keep your onions around for weeks!

A quick revival

If you do find your greens looking a little peaked, dunk them in a bowl of ice water to bring them back to life.  If they don’t crisp up again after their bath, they really are done.

Stay fresh 🙂

xo, Brooke

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