Food storage hacks are not only brilliant for saving money but also crucial for reducing food waste. A shocking 7.1 million Britons are reported to be mishandling their food storage, leading to a staggering 281,000 tonnes of fruit and vegetables being thrown away annually. When it comes to keeping your lettuce fresh, there are a few tricks up your sleeve, and Vlatka Lake from Space Station, a storage solutions expert, has shared the best methods for all types of lettuce.
Vlatka emphasizes that the “correct way to store your lettuce” depends on the type you have. For those who grow their own or buy whole heads, either stick with the original plastic wrapping or chop off the stem and wrap it in a paper towel to absorb excess moisture. Then, store it in the fridge drawer to keep it “crispy”.
If you’re buying pre-separated lettuce leaves, ditch the plastic bag and transfer them to an airtight container lined with a paper towel. For those who prefer to keep the lettuce in its original bag, simply open it, tuck in a paper towel, and reseal it with a sturdy clip. Remember to replace the towel periodically.
Carleigh Bodrug, the plant-based guru known as @plantyou on Instagram, also advocates for the container-and-paper-towel method and even shared a video on the topic. She claims that this method can “keep your lettuce fresh for up to one month.”
Carleigh suggests breaking down the lettuce into smaller pieces. She demonstrates flipping an iceberg lettuce and using scissors to cut through the core. Then, she proceeds to cut the lettuce on both sides of the scissors using a plastic knife. Carleigh notes that using plastic or ceramic knives to cut salad can prevent browning at the edges. For those who prefer not to use a knife, she suggests tearing the lettuce into chunks with clean, dry hands.
Carleigh then washes the chopped lettuce in a colander by rinsing it under cold water and draining it. To ensure the lettuce is completely dry, she recommends using a salad spinner.
The clean, dry lettuce is then placed into a glass container. Carleigh opts for a large screw-top glass jar, but suggests that a mason jar or an airtight plastic container will also suffice. After filling the container, she grabs a clean cloth, folded neatly, and packs it into the top of the jar before sealing it with a lid. If a cloth isn’t available, a paper towel will work, but it needs to be replaced every other day to absorb excess moisture. Finally, she advises storing the jar in the fridge where it should stay fresh for a month.
Carleigh concludes with a tip: “Watch out for signs of spoilage like slime or smell. Your lettuce should be crisp and odourless.”
