How to make your greens and herbs last longer
Leafy greens like lettuce, celery, spinach and bok choy can go bad in the fridge in no time. The key to maintaining them fresh is to keep them moist. Here is how we store them and what to do before you want to eat them so that they are nice and crunchy. These tricks also work with some herbs.
Store greens with a long stem in a water jar or glass; we always cut the ends and place them in a jar with a little water in the bottom and put them in the fridge, like you would do with flowers. This works really well with bok choy, spinach and celery, as well as with cilantro or parsley. The leaves stay super fresh for almost a week. You can also cover them with a ziplock or cloth. This hasn’t worked as well with lettuce it ends up getting spoiled from too much water (the next trick is perfect for it though).
Revive leafy greens with cold water; when your lettuce is looking sad cut it up and place it in a bowl with water and store it in the fridge, you can leave it overnight or for just a couple of hours. Some people, instead of placing it in the fridge they rather put some ice cubes. The leaves will absorb some of the water and look like they have been freshly picked. Ready to be rinsed and eaten. I wouldn’t, however, soak them for longer than a night as they might get soggy. This trick also works with spinach leaves and basil.
Freeze your herbs; for super fresh herbs to cook with a really cool tip is to cut them and freeze them in your ice cube tray with some oil, this way they are ready to be used and stay fresh for a really long time.
There are other ways of storing fresh vegetables, like steaming and freezing or making preserves, but the previous are the easiest ways of making greens last longer in your fridge.
Extra tip: you can also store carrots in water overnight to revive them and make them crunchy again.