One of life’s little annoyances is watching your food spoil, especially after the recent grocery price hikes. Leafy greens are particularly prone to wilting, turning your vibrant salad into a soggy mess. The culprit? Moisture. Excess dampness in your fridge breaks down the vegetable’s cells, leading to the dreaded brown and mushy salad.
Even hardier lettuces show signs of spoilage when too moist. Look for a reddish-brown tinge at the edge, known as rust. And always trust your nose – if it doesn’t smell right, it’s probably gone off.
But don’t despair! There’s a simple way to keep your spinach and lettuce fresh and delicious.
Unlike other foods, where sealing them in a bag preserves their freshness, salad leaves thrive in dry conditions. Here’s a restaurant-approved trick for keeping your greens crisp:
1.
Dry those leaves:
Remove your greens from the bag if they feel damp. Gently pat them dry with a paper towel to remove excess moisture.2.
Store them right:
Place a piece of kitchen towel in a plastic container and add your leaves. The towel will absorb any moisture that accumulates. Remember to replace the towel daily for optimal freshness.3.
Skip the pre-shredded:
If you want your salad to last longer, opt for whole heads of lettuce instead of pre-shredded bags. Fresh, unwashed leaves tend to have a longer shelf life too.4.
Avoid freezing:
Keep your leafy greens in the refrigerator between 3°C and 5°C. Freezing damages the cells, causing wilting.These simple tips, inspired by Martha Stewart herself, will help you avoid tossing out your perfectly good salads. Enjoy crisp, fresh greens every time!
