Keep Your Greens Fresh Longer
By : Willi Evans Galloway
Admit it. You can’t wait to plant greens. All of them. So we asked Brett
Blair, an experienced market grower, and Marita Cantwell, Ph.D., an extension
specialist in postharvest physiology at the University of California Davis, how
to keep those greens fresh longer.
Their advice? Keep them dry, cool, and in a humid environment. Drops of
water on the greens encourage the growth of microbes, which in turn encourage
browning and rotting. Cool temperatures (between 36° and 40°F) slow decay, and
humidity keeps the leaves from wilting. Cantwell advises providing the greens
with oxygen to maintain respiration—an essential plant process. Both Blair and
Cantwell agree that keeping your greens fresh for more than a week doesn’t
require fancy equipment, just a refrigerator, a plastic bag, and this simple
formula:
1. Mulch around your greens. Mulch prevents rain from splashing soilborne
bacteria onto the leaves. Bacteria make the greens more susceptible to rot
before and after harvest.
2. Harvest in the morning. At this time of day, the leaves’ cells are full
of water and have the best texture. Wait until the dew has dried.
3. Poke a few holes in the bag and place a dry towel in it. The plastic
creates a humid environment by preventing the greens from losing moisture to
the
air. Poking holes allows a bit of oxygen into the bag; the towel soaks up
condensation and helps keep humidity high.
4. Fill the bag loosely and don’t seal it tightly. Packing the greens
tightly bruises and breaks the leaves, making them prone to rot. Leaving the
seal
slightly open allows more oxygen to enter.
5. Store in the crisper. It’s the coolest part of your fridge.
6. Wash and spin. Unless your greens are really dirty, it is best to wait
and wash them right before serving, because it is hard to get them completely
dry, even with a salad spinner.
"Hope is seldom found in the things we can see;
it is the sweet fragrance of grace."