Keeping Greens and Veggies Fresh


Remember that what works for one keeper may not work for another, variances in Refrigerator temperature as well as the care the greens got at the grocery store has a lot to do with how long they last.



The most critical element is to pick the best greens possible from the shelf, of course. Look for greens that are

  1. Crisp – greens should stand upright when you grab one, feel crisp to the touch, etc.
  2. Good color – as little yellowing as possible (none is best) and no blackening if possible
  3. Not sitting in standing water (leeches out nutrients)



Here’s what to do once you get home:

  1. Immediately wash the greens in cold water
  2. Segregate greens into piles by kind (Mustard alone, turnip alone, etc.)
  3. Lay the clean greens in piles on a kitchen towel, let them air dry here for 15-20 minutes
  4. Grab a plain, cheap clear gallon baggie for each kind of green. Do not mix kinds!
  5. Tear greens up into the baggie, one kind per container, about the size you’d want to feed them or a little larger. Handle the greens as little as possible. For some using a sharp knife works better than hand tearing, hand tearing extends their lifespan for us.
  6. Inside each bag, on top, place a dry paper towel. Carefully squeeze out the air in the bag and close it when the air is mostly gone.
  7. Each day, when making salads, tip the bag over the sink to pour off any excess liquid that accumulates (usually there’s not enough to worry with) and check to make sure the paper towel is not real damp (if it is, change it!).
  8. Each day make sure you seal the bag well, pushing out the air without squishing the greens.



For Hard veggies (Winter Squashes, Parsnips, etc)

  1. Same procedure as above, however go ahead and shred or mince these
  2. Separate into baggies by kind, do the same dry paper towel rule.


For Summer Squashes (Yellow), Zuccini, or Fruit:

  1. Wash upon arrival
  2. Cut off only what is needed for each day. I use a dollar store hand grater for this and just grate right on top of the salads.
  3. Seal the ends of the squash or fruit with saran wrap tightly.
  4. Do not cut more than is needed for one meal.



Additional tips: