Storing Greens for Longevity
Make your leafy greens last (and combat climate change)
Make your leafy greens last (and combat climate change)
About 11% of all greenhouse gas emissions that come from the food system could be reduced if we simply stopped letting food go to waste. (1) Combating food waste and making our produce last is a great way to make a difference. Here are a few ways to optimize your food storage:
Get a Salad Spinner
Store leafy greens in a salad spinner. Rinse your lettuce, arugula, etc. and then add to your spinner for optimum freshness in the fridge. We’ve found arugula to last a couple of weeks this way.
Store Greens in a Mason Jar
Store cilantro, parsley, dill and scallions in mason jars with water, covered loosely with a reusable bag (like Stasher). Scallions are best stored on the counter, all else does well in the fridge.
Pickle your veggies
Pickle your vegetables if you notice that you might not use them after a few days. Ran out of that one spice for that recipe and now the radishes are starting to turn? Slice and throw them in some brine in the fridge with red pepper flakes and fresh dill. Same for red onions or cucumbers, these are great to pickle and add to salads, toasts and bowls.
If you’re past the point of no return
Compost your forgotten produce (or rotton leftovers or unused stems). You can also create a freezer bag full of produce scraps to use in a stock, or simply to elongate the time between dropping this bag off at your local compost site.
Best food storage recommendations
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