Kitchen tips
How to Keep Salad Greens Fresh for a Week
Manila's heat and humidity are hard on leafy greens. These are the habits professional kitchens use to keep lettuce and herbs crisp, and they work just as well at home.
1. Refrigerate them as soon as they arrive
Greens lose freshness fastest at room temperature. Put them in the fridge within an hour of delivery, in the crisper drawer if you have one.
2. Keep them dry, but not dried out
Moisture on the leaves causes rot; dry air causes wilting. Wrap romaine, arugula and lollo rosso loosely in a dry paper towel, then put them in a container or a bag that is not sealed tight.
3. Wash just before eating
Washing ahead adds water that shortens shelf life. Rinse in cold water just before serving and spin or pat dry so the dressing sticks.
4. Revive limp leaves in ice water
If romaine or kale looks tired, soak it in ice water for 10 to 15 minutes. The leaves take up water and turn crisp again.
5. Treat soft herbs like flowers
Basil, parsley, cilantro and mint keep best with their stems in a glass of water. Cover parsley, cilantro and mint loosely with a bag and refrigerate. Keep basil on the counter, out of direct sun, because the cold turns it black.
6. Woody herbs go in a damp towel
Thyme, rosemary and oregano last a week or more wrapped in a slightly damp paper towel in the fridge.
How long greens usually last
- Kale: 5 to 7 days
- Romaine and iceberg: 5 to 7 days
- Lollo rosso: 3 to 5 days
- Arugula and spinach: 3 to 4 days
- Soft herbs: 4 to 7 days stored as above
Want greens this fresh delivered? See our vegetable delivery in Metro Manila.
