It’s no secret that we’re a fan of simple, fresh food. But sometimes that’s easier said than done. Buying out of season or in bulk can sometimes lead to wasted food, which is not only frustrating, but also bad for the planet.
One particularly finicky fruit (and vegetable) is the leafy green. Whether you’re dealing with spinach, kale, lettuce or even broccoli and cauliflower, getting them to last more than a few days can be a real challenge.
When it comes to leafy greens, there are several things you can do to keep them fresh longer:
- First, make sure your fridge is at the right temperature — between 34 and 38 degrees Fahrenheit — so that your food doesn’t spoil too quickly.
- If you’re buying salad greens in plastic bags, transfer them to a bowl lined with paper towels. The towels will absorb excess moisture and keep the leaves fresh longer. You can also line the bottom of your vegetable drawer with paper towels to soak up moisture and prevent condensation.
- Wash and dry all greens before storing them. Once they’re washed and dried off, store them in a large container or plastic bag so they won’t get crushed. And if you don’t have room in your fridge for a large container or bag, try wrapping paper towels around the greens to soak up any moisture that might make them go bad faster (though it may make them look less appetizing).
- Remove any produce that has already gone bad from the container, as well as any bruised or damaged leaves, which can cause your other greens to spoil faster.
- Store delicate greens like arugula and spinach by rolling them up in a clean dish towel or tea towel and then storing that in your airtight container or bag. This will protect them from getting torn up when you move them around in your fridge.
