Everyone fantasizes about eating healthier food. Fresh fruits and vegetables sound wonderful in theory; that is until they immediately go bad. Worst of all are the basic leafy vegetables. Brown edges and soggy leaves sometimes seem to appear within minutes of getting veggies into the house. For that matter, just forget about taking a delicious salad to work so you can watch NCAA College Basketball during March Madness, a Once Upon a Time episode, or anything else on your break.
Don’t give up on healthy eating routines yet. There are some practical tips to keep those vegetables green. These tips may even save you some money.
Keep greens, green tips:
• Make frequent trips to the store.
If you want to be healthy, it is best to buy your veggies from local stores and farmers markets. Locally grown, locally purchased veggies are less likely to have harmful preservatives. That is also why the vegetables tend to go bad quicker. Solution number one is to plan your meals in advance and make a trip to the store to purchase vegetables for just the next few meals and repeat.
• Consider branching out when you shop for leafy veggies.
Darker leafy vegetables, like Kale and Spinach, have more nutrients and last longer in the fridge.
• When you get your leafy vegetables home, do not wash them until you are ready to use them.
You’ve probably noticed that often wilted leaves are wet.
• Wrap your leafy vegetables in dry paper towels and store in tight zip lock bags.
Again, it is best to remove moisture from the leaves to prevent wilting.
• Fresh herbs are best stored by washing them thoroughly, cutting off their ends and storing in glass of water like flowers. This keeps them healthier and helps retain nutrients.
Orlando residents check out Clemon’s Produce or this great list of local Farmer’s Markets to pick up fresh veggies for your house.
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