Always picked in the western suburbs of Sydney after the cool evening on a Friday morning, these greens are amazing. Full of antioxidant phytonutrients, vitamins and minerals that are far more easily absorbed by the body than synthetic supplements.  

Chlorophyll filled tasty goodness. 

Storing them correctly so they last longer and retain the prize is a good secret to know and respects the care taken to grow them.

Not everyone has the best quality fridge. That’s ok.
Follow these steps and if you haven’t already indulged in them (ideally) you’ll be enjoying your leaves vibrant and lively on Thursday and Friday, often longer. 

1. All vegetables are living organisms. Treat greens like a bunch of flowers, trim their stems, cut their ties, plunge wholly in cool water and tussle around. Simultaneously clean and revive. A clean kitchen sink is perfect.

Soak for a few hours or more if possible (if the tap water is warm add ice blocks) they will suck up the water and spring back to life. This rehydrates them to withstand prolonged refrigeration. 

2. Drain the water, lightly tussle leaves and stand up straight.
Don’t use a salad spinner as this will damage their tender tentacles. Let drain for 15 minutes or so. If you know you’re not the whole plant eating type of person keep it real and trim whatever you know you won’t use. Throw in the ‘for soup broth’ container or whatever mindful disposal you choose. 

3. Gently place your greens with their dewy leaves in a damp calico bag, give it a light shake to create space. Your market bag is perfect, a tea towel tends to squash.

4. Tie the handles loosely and store in your crisper. 

This method isn’t a free pass to neglect. Check in on them every day to either consume or remove baddies. We all know one baddie is enough to cause havoc. 

Depending on the the quality of your fridge and accidental neglect you might have to repeat these steps on Thursday.
I eat about 5 bunches of watercress or rocket a week plus herbs and 3 gem lettuces, I have three or four of these bags going on at once. This method works.

Fresh greens are so incredibly good for you,
don’t underestimate their power.

*Notes

Parsley - I use stalks and all. Either as a celery replacement for flavour or finely chopped texture in raw salads.

Basil - always best to pick the leaves and store in an airtight container with a sheet of damp paper towel on the top. I usually do this with mint and Coriander as well.

Chives and Dill can be store with your other greens in the calico bag. 

Chard & Silverbeet - separate the stalks and leaves. Slice the stalks and use in cooking or when using leaves.

Kale - trim stalks before storing.