Storing And Keeping Your Veggies Fresh

Seeing that we have all had quite a bit of leafy greens and onions lately, here are a few quick and usefull tips on how to keep your greens fresh for as long as possible in the fridge. I have also explained how to regrow your lettuce and onions after snipping the leaves.

Kale: Instead of simply throwing them anywhere in the fridge, keep them in the coolest part of the fridge seeing that they lose their flavor when kept at room temperature for too long, but have a sweeter taste when subjected to cooler temperatures. Wrap them in a paper towel and store in a plastic zip-loc bag.

Swiss Chard: I have experimented a bit with this one in the past, and have found one of the most optimal ways is to lightly dampen paper towels before wraping them around the leaves. It is also helpful to cut out the center stems of each leaf. Chard is able to grow well in both very hot and cold temperatures, and they also hold well under certain levels of moisture. Without over stuffing, place the wrapped leaves in either a plastic bag or storage container into the fridge.

Radish: Radishes also do well under moisted conditions…One option is to wash and trim the roots, removing both the greens and the small tap root extending out the bottom. Drain excess water and stuff radishes in a large canning jar with layers of trimmed radishes. Fill the rest of the jar with water, put on the lid, and keep it in the fridge. The roots will stay crisp for five to eight days. Radishes can store for several weeks however when placed unwashed and greens removed in a plastic zip-loc bag with a slightly damp, folded paper towel at the bottom. Put the bag in a cool, moist, dark place, like the crisper drawer of the fridge.

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Spring Onion: Store spring onion leaves in a plastic baggie or container with a slightly dampened paper towel wrapped around them.

Also, instead of throwing out the small root bulbs, you can place them in a jar filled with just enough water to cover the roots so that they will regrow! Leave about a 1/2 and inch of onion or more above the root, and place the jar close to a window sill so that they can recieve decent sunlight.  Change the water every other day or so, and add water when it becomes low. The onions will be drinking the water so keep an eye out for when the roots need more water.

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You can also plant these cut onions in your garden, or even a simple milk carton filled with topsoil or potting soil. They will continue to regrow with ease.

Lettuce: Similar to Kale, wrap in a paper towel and store in either a plastic bag or container. Remove all leaves from the core stem of lettuce as they will last longer this way. Make sure to not wash any of the above mentioned greens before storing into fridge.

Lettuce will also regrow in almost the same way as spring onion. Leave an inch or two of leaves above the bottom root stub, and place in a shallow dish with about a half-inch of water. Place near sunlight, change water every 1 – 2 days, and watch them regrow. You can also plant this same form of cut lettuce in potting soil and they should continue growing with adequate water and sunlight.

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Reference:

“8 tips to harvest and store radishes” 

“How to regrow romaine lettuce from the stem”

“How to store green onions/scallions”

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