Growing up, I absolutely hated lettuce. Wouldn’t touch it with a ten foot pole, and could taste even the tiniest amount of that pesky iceburg lettuce on my burger. It wasn’t until I was around 21 that I actually started to eat a bit of spinach, slowly. And now? I drink green smoothies for breakfast, salads for lunch and steamed kale for dinner! What a change! I still don’t like iceburg lettuce, but spinach, kale, watercress, rocket, chard, silverbeet etc I can do.
One thing I’ve found though is that they wilt so quickly! I tried so many different ways of storing green leafies, but nothing worked! If I didn’t eat them within a couple of days they were slimy and/or wilted. And nobody got time for that.
Now though, I have found the perfect way to store them to make them last the week! Even herbs like basil and coriander stay fresh all week now!
You will need:
- Green leafy vegetables
- Paper towels
- Small plastic bags
- Start out by laying out a few paper towels.
- Drip some water over the paper towels until they are damp
- Place the green leafy vegetables or herbs on one end of the wet paper towels.
- Wrap up the green leafy vegetables/herbs.
- Place in a plastic bag and then refrigerate.
- Every time you use the vegetables/herbs re-wet the paper towels and re-wrap.
- Enjoy your green leafies for longer!