Buying and Storing Vegetables

As soon as we come home after buying greens, I place them into plastic tubs lined with paper towel. We reuse the 1 pound tubs that baby spinach or mixed greens come in. You can also buy produce tubs at kitchen and home stores.

To regulate moisture in the plastic tub, I tear a paper towel in half and line the bottom. Then I add the greens and cover them with the other half of the paper towel before putting the lid on. I might add a layer of paper towel between bunches of greens if they are particularly wet (from the misters in the produce displays).

I do not prewash leafy greens. I usually cut the ends of the stems off, usually just above or below where the twist tie bundles them together. When placing them in the refrigerator, I always make sure the stem-side faces the back of the fridge. Delicate greens may freeze if the leafy tips are up against the back of the fridge where it is coldest.

If you are only buying a few greens, you could also use a large re-sealable bag. Make sure you squeeze as much air out as possible and toss in a half-sheet of paper towel to absorb excess moisture. Leave the bag open about an inch or two to promote air flow. Never store greens in produce bags as they will rapidly wilt, yellow and get slimy.

Storage times for greens may vary. If you buy them really fresh, they’ll last longer than if you buy them when they are just starting to wilt. Kale, collards, and chard will last longer than dandelion greens and spinach. So use spinach and dandelion green the first part of the week and save the heartier greens for later in the week.

Kale and collards lasts the longest and may keep for up to a week or longer using my tub storage method. Dandelion greens and most lettuces generally last about 3-5 days if kept relatively dry. Chard may last up to 4-5 days. Baby spinach and mixed greens that you buy in bulk may last 3-4 days depending on their freshness and moisture.

As far as washing leafy greens, all I do is run them under tap water to remove any dirt or debris. I don’t use a veggie wash and I don’t use any disinfectant (as long as I am not traveling outside the United States). I wash my greens just prior to using.

These tips helped us cut down on trips to the grocery store. Greens never go bad on us, even when we buy 15 or more bunches at a time. Our biggest challenge with greens now is fitting them all in the refrigerator after we’ve gotten them home!