Many people throw away their greens after just a couple of days, as they dry out or begin to rot in the bag. But there is an easy way to keep it crispy and flavorful until your next purchase.
Do not wash greens immediately after purchasing. It is better to rinse it before cooking; moisture in a closed bag only speeds up spoilage. Then wrap the bunch in a paper towel, place it in a container with a lid or a zip-top bag, and put it in the refrigerator. The paper will absorb excess moisture, but will not allow the leaves to dry out.
If there is a lot of greens, place them in a glass of water. Dip the stems into water, cover the top with a bag and place in the refrigerator. Change the water every two to three days and the greens will remain fresh.
It is important not to keep it near apples, bananas or avocados. These fruits produce a gas that causes parsley and dill to quickly wilt. Store greens separately, preferably in the vegetable compartment. And do not close the container tightly, as it needs a little air access.
Now you can always add real, juicy greens to borscht, salad, or just on a sandwich, even when it’s January outside the window.
Question and answer:
How to store dill so that it does not wilt?
Wrap it in a paper towel and place it in a zip-lock container. Store in the vegetable compartment.
Why do greens rot in the refrigerator?
Due to excess moisture and proximity to fruits such as apples or bananas. They release a gas that speeds up spoilage.
Should greens be washed before storing?
No, it is better to wash only before use. Moisture in the bag causes mold and wilt.
