If you’ve ever stocked your fridge with fresh romaine, arugula, and kale exclusively to find bags of shrivelled mush some days later, we have news for you: It’s not the weeds’ fault.
And it’s not really your blame, either.
You simply need to brush up on a few food storage tips-off. It’s not like spinach comes with an instruction manual or the make section offers a trend on how to place parks so they last longer!
If you want to know how to place salad greens, all you have to do is a little research.
Lucky for you, we expected a few cases registered dietitians how to collect light-greens so that you can enjoy fresh, nutrient-packed meals all week long.
They weighed in with best traditions, worst mistakes, and their favorite methods. Read on to learn how to store greens, from arugula to spinach.
1. In a Sealed Container With a Paper Towel
This method is especially effective for fragile bushes like spinach, baby light-greens, and salad mingles, says Bri Bell, R.D.
“Place a small, clean-living article towel in the bottom of the container to absorb humidity ,” Bell says. Then carry them loosely to allow airflow and frustrate leaves from getting slimy, she adds. You can also add a dry newspaper towel to the resealable pocket or container your light-greens came in. Residence the sealed receptacle in the coolest part of your fridge( frequently in the crisper or near the back of your fridge .) Before eating, launder the greens thoroughly and baked them in a salad spinner.
2. Sealed With a Food Saver Sheet
” Food saver membranes act the same purpose as paper towels, but they can be used multiple times ,” she says. “They help to absorb the humidity that can lead to early spoilage .”
Want to eliminate plastic fully?
” Placing leafy greens in a resealable cotton handbag or a glass container is a great, environmentally friendly method to effectively store greens to preserve their freshness ,” says Bansari Acharya, RDN.
3. In the Freezer
If you tend to get a little carried away at the farmers market, this tip-off is for you. Freezing is a great way to store extra leafy commons for future expend, says Gabrielle Tafur, M.S ., R.D ., LN.
” I computed frozen lettuces to my pasta sauces, smoothies, plunges, and even mashed potatoes ,” she says. “They can also be a great filler for burgers or meatballs if you are trying to increase the nutritional ethic .”
Tafur showers and dries all her greens and removes stems from tougher render like kale or collard greens before stashing them in a plastic container or container.( Go onward and compost any foliages that have ascertained better epoches .)
4. In a Jar of Water
Just like fresh herbs, hearty parks like kale, collard greens, and Swiss chard can be stored in a jar of liquid in the fridge.
” Wash the greens, then cut the ends of the stanches off and place vertically in a receptacle of liquid, similarly to how you would place a corsage of flowers in a vase ,” says Bell.
This method for accumulating leafy dark-greens, while simple and artful, is not particularly space-efficient. It may not work for tiny or army refrigerators.
5. In the Crisper
Don’t be tempted to shove all your produce in the crisper and hope for the best. “This is a bad idea because some fruits will radiate ethylene gas, which accelerates spoilage of countless dark-greens ,” says Kristin Gillespie, M.S ., R.D ., LD.
Some bad bedfellows include apples, apricots, avocados, bananas, honeydew, and cantaloupe, as they create the high rates of ethylene.
Instead, storage dark-greens alongside ethylene-sensitive foods like carrots, cauliflower, eggplant, raspberries, and strawberries, Gillespie says.
Read more: beachbodyondemand.com