8 Best Ways to Keep Greens Fresh

Fresh herbs complement any dish, adding flavor and richness. Buying them every day isn't always feasible. Therefore, storing herbs in the refrigerator or freezer is the only way to keep them fresh for longer than two days. Here's how to properly store greens.

Preparing greens for storage

Before storing greens, they need to be prepared. The main preparatory steps are:

• Sorting and removing defective vegetables. Once you get home, sort through your greens:
  1. untie the bundles with plants;
  2. Carefully examine each leaf for yellowing, dry branches, and insects. These should be removed from the greenery.
• The dust and germ removal step involves washing the herbs. Rinse the spice under running water or soak it in a container. If washing in a bowl, change the water several times to remove all impurities.
• Drying. Shake off excess water from the herbs. Place paper or waffle towels on the table. Lay out the damp leaves and let them sit until the liquid has completely drained. To seal the effect, pat the herbs dry with the towel.
• Packaging. Complete the preparation of fresh spices by sorting and packaging them.

How to properly store fresh herbs in the refrigerator

Each type of herb requires specific storage conditions. On average, the freshness of herbs can be extended by 1-3 weeks. It all depends on how well you store the spice.

How to store parsley in the refrigerator

Keeping parsley in its original condition is a challenge. It begins to wilt within the first few hours after being picked from the garden, never mind storing it in the refrigerator. To prevent it from wilting, you need to artificially rehydrate it.

1. Gather the sorted parsley into a bunch.
2. Fill a small plastic cup halfway with water. Place the parsley stems in it.
3. Place a plastic bag over the leaves. Place the packaged parsley at the bottom of the refrigerator, where the temperature is appropriate for storing it.

Storing green onions in the refrigerator

Green onions are the most commonly used spice. They can be stored for up to 60 days if kept at a temperature of 0°C. At 2-4°C, they will last up to one month.

There are several options for saving:

1. Place the unwashed onions in a plastic bag, sealing it tightly or tying it shut. Use a toothpick to poke 5-7 holes in the bag to allow air to circulate. Place the bag with the other vegetables.
2. Onions can be preserved for 14-20 days by wrapping them in kraft paper. Pat the greens with a damp sponge to remove any large dirt particles. Place them on the kraft paper and spray them with cool water (use a spray bottle for easier handling). Roll the paper around the onions into a bundle, tucking the ends inside. Place the resulting "cocoon" in the refrigerator.

Storing mint in the refrigerator

Mint is a fragile plant; even if stored properly, it will stay fresh for no more than 7-8 days. To preserve it, wrap it in a damp towel. First, sort through the mint, discarding any blackened or yellowed leaves. Don't wash the plant before storing, as this will shorten its shelf life. Place the sorted leaves in a slightly damp terry towel and place it on the bottom shelf of the refrigerator. Only frozen or dried mint can last longer than 7 days.

Storing spinach in the refrigerator

Spinach, like mint, quickly loses moisture and wilts. If you follow all storage guidelines, you can preserve it for fresh consumption for up to one week. Sort through purchased or cut spinach, discarding any unsalable leaves. There's no need to rinse them immediately; you can do this just before cooking. Place the sorted greens in special food-safe bags with pre-cut holes. Refrigerate. Freezing spinach will keep it for up to six months.

Storing basil in the refrigerator

This aromatic herb should only be stored in a refrigerator. Prolonged exposure to sunlight and high temperatures will quickly spoil it. Here are some storage options:

1. The first method will keep basil for 7 days. Place the herbs in a container or plastic bag and store in the refrigerator.
2. The second method will keep the spice fresh for 2-4 months. Dig up the basil plants with their roots, shake off any soil, and rinse under gentle running water. Fill a plastic cup halfway and place the roots of the plants in the cup so they are submerged. Change the water daily to prevent the spread of pathogenic bacteria.

Storing sorrel in a refrigeration unit

Sorrel will keep in the refrigerator for up to a week. Rinse in water and pat dry. Place in plastic wrap or a container. Use a container with holes. Store the sorrel in the vegetable drawer.

Storing dill in the refrigerator

Dill will keep in the refrigerator for 7-10 days. Wash and dry a bunch of the herb, wrap it in cling film, and place it in the refrigerator.

The second method will keep the spice for 2-2.5 weeks. Take a glass liter jar. Tie a bunch of dill; no need to wash it. Place it in the jar and seal with a plastic lid.

Storing lettuce leaves in the refrigerator

Lettuce leaves can be stored in the refrigerator for up to a month. Separate a head of fresh lettuce into leaves. Wrap each leaf in plastic wrap and then place it in a plastic container. Refrigerate away from other fruits and vegetables. Protect from excessive moisture to prevent mold.

Keeping cilantro fresh in the refrigerator

Cilantro is delicate and should be used in small quantities. To extend its shelf life:

1. For one week. Take a plastic container, line the bottom with a thick paper towel, add the peeled cilantro, and close the lid tightly. Place the container on the bottom shelf with the other vegetables.
2. For 2-2.5 weeks. Place cilantro leaves down and stems up in the bottom of a half-liter jar. Boil a small amount of water and cool to 3-4°C. Pour enough water into the jar to cover the leaves. Change the water daily.

Storing arugula in the refrigerator

Arugula has a short shelf life in the refrigerator, only 4-5 days. Take freshly cut arugula, sort it, and discard any wilted or yellow leaves. Then, tie them into small bunches and wrap the stems in plastic wrap. Place the bunches in a plastic container.

Keeping celery fresh in the refrigerator

You can store celery stalks in the refrigerator for 20-30 days. Place the celery in a heavy-duty plastic bag and store it in the bottom of the refrigerator with other vegetables. It's important that the stalks you pick or buy are juicy. If they're wilted and pliable, they won't last more than a week.

Keeping wild garlic fresh in the refrigerator

Wild garlic is the most difficult spice to store. No matter how hard you try to preserve its juiciness, pleasing appearance, and flavor, it won't last more than four days. While its appearance may remain unchanged if stored for more than four days, its flavor and aroma will be affected.

Store it in the refrigerator in a sealed, air-tight bag. There's no need to wash it before storing it. Sort the leaves, place them in a plastic bag, and squeeze out as much air as possible by hand, or use a vacuum sealer if you have one. Add it to the other vegetables.

Container for storing greens in the refrigerator

Storing spices without packaging is not recommended. Firstly, they will retain their appearance and flavor for only 1-3 days, and secondly, the plants will absorb the odors of other foods stored in the refrigerator. For storage, use:

• Vacuum packaging. This is one of the best ways to preserve herbs. Use containers or plastic bags as vacuum sealers. Place the herbs in one of the containers and seal tightly. This prevents air from entering the packaging, allowing the herbs to retain their appearance and flavor. Store sorrel, tarragon, and lettuce leaves in an airless environment.
• Bags (plastic or polyethylene) are a convenient and inexpensive way to store herbs. Place green herbs in the bag and poke a few small holes. Use plastic bags to store celery, basil, parsley, and dill.
• A glass jar will keep dill, cilantro, and parsley fresh. Place the bunches of herbs in the jar and seal tightly with a lid. The herbs will stay fresh for up to two months.
• Damp wrapping paper is a great option for storing mint and spinach in the refrigerator. Use cotton or linen for the wrapping material. Don't soak it completely, just spray it with a spray bottle and wrap the greens tightly.
• Freeze – will keep greens for 5-7 months after storing. Sort the herbs, wash off any dust or soil, and dry. Then:
  1. Place the leaves or cuttings in a plastic bag, release the air and put them in the freezer;
  2. Chop the leaves or stems, place them in an ice cube tray, and cover with purified water or butter. Freeze for 24 hours. Then, to avoid cluttering the ice cube tray, shake out the frozen spice cubes and place them in a plastic bag. Return them to the freezer for storage.
• Salt is a natural preservative. Its application is simple: use one part salt to five parts spice. Thoroughly wash and dry the herbs. Chop the leaves and sprinkle them with salt. Place the resulting mixture in a glass jar, compacting it.
• Water will preserve the original appearance and flavor of herbs and stems. Take a shallow plastic or glass cup, fill it halfway with water, add a bunch of dill, parsley, or cilantro, and refrigerate. Change the water daily. The herbs will keep this way for up to a month.
• Dry herbs, or rather, dried ones, will keep for years. The following herbs can be dried: parsley, dill, spinach, caraway, fennel, sorrel, cilantro, mint, and lemon balm. Chop the herbs and dry them in the sun. Place them in a glass container with a tight-fitting lid to keep out insects.

Places for storing spices

Storage space determines the useful life of plants.

1. The freezer is the best place to store greens for the longest period of time. Greens retain their flavor and nutritional value for up to 6 months. Store them washed and dried. Use plastic bags for storage.
2. The second best option is storing the produce in the refrigerator. Store the spice in the lower part of a cold cabinet, where the temperature is optimal for vegetables. The freshness period will be 1-2 weeks.
3. The third place is in the kitchen cupboard. Place the herbs in a glass of water or wrap them in a damp cloth. They will last 2-3 days this way.

How long can you store greens in the refrigerator?

Secrets of storing greens

• Storing in a vacuum container is the easiest way to store greens.
• To keep the spice in the refrigerator longer:
  1. Place lettuce leaves immediately after you purchase them or cut them from the garden;
  2. wrap in damp craft paper or a towel;
  3. Do not place greens on the top shelves of the refrigerator.
• Maintaining an optimal temperature of 0°C to 3°C to 5°C in the refrigerator will help keep herbs fresh. Therefore, for long-term storage, they should be placed at the bottom of the refrigeration unit.
• To prevent the spice from rotting, be sure to sort it before storing it. Discard any spoiled leaves.
• A dry environment and a refrigerator temperature close to zero will prevent the greens from wilting.
• There are several ways to revive greens if they have wilted a little:
  1. Fill a deep bowl halfway with cold water, place 10 ice cubes in it, and let the wilted greens sit for 5 minutes. After this procedure, they should "revive";
  2. To restore the freshness of drooping parsley, cilantro, or dill, soak the stems in water with vinegar. Fill a glass halfway with cold water and add a few drops of 9% vinegar. Add a bunch of herbs. After a few hours, the herbs will be soaked and regain their original appearance.

Storing herbs in the refrigerator or freezer will come in handy in an emergency. Stock up on fresh herbs for future use. Now you know how to store them properly!