Veggie Storage Basics (& what to do when you've got a wilted situation)
from finicky arugula to durable Kohlrabi, all vegetables deserve a little TLC before storage.
The following is a story of my busy evening a few years back that resulted in some sad, sad veggies:
Last night it took only a few hours for my head lettuce to wilt. I squished it into the fridge, naked and without a drawer to hide in. It was one of those narrow windows between getting home from veggie pickup, changing, snuggling a sad child who did not want me to go out, meeting the babysitter and scooting out the door. By the time I got home, that lettuce was droopy.
I have been doing this for how long, 10 years? And I still have wilty lettuce on the first pickup. And you know what, that’s just how the cookie crumbles sometimes. Forgive, move on. (But don’t get me wrong, there were some curse words expressed at the time…)
This story may sound familiar to many of you. We’re all juggling many different aspects of life, and it’s to be expected that we occasionally drop the ball!
VIDEO: how I revived those wilted soldiers
DANGER ZONE VEGGIES
If you do one thing, put your danger zone veggies in a bag in the fridge.
Danger Zone veggies are all the leafy greens: lettuces, chard, kale, beet greens, arugula (especially arugula!), etc. They will wilt and wither faster than others because they don't have a protective skin, like a beet or a carrot.
When your greens look like mine…it’s time to re-hydrate. For most veggies you can restore them to life with a bowl of water and time.
For head lettuce I cut off the end and submerge the cut stems in water like a bouquet. You also could submerge whole leaves in a bowl of cool water. I put a plastic bag around the top and put it in the fridge for a few hours, maybe overnight. They look much more lively after this treatment.
For salad greens, a cool water bath will bring them back to life after 10-20 minutes. This doubles to wash off the last bits of dirt and any leaves that may have turned to slime since harvest.
Use this revival treatment for all sorts of veggies…carrots, asparagus, turnips, herbs, etc.
storage bags
Veggies with thicker skin last longer—carrots, kohlrabi, beets…These will last weeks to months in your fridge with proper storage. I have kept carrots in my fridge from October to February with few casualties.
All refrigerated veggies should be bagged for maximum freshness.
There are a few types. My favorite is just what I've picked up from the grocery: your standard veggie storage bag. Thin skinned, open topped. These are ideal for danger zone veggies that need a little air, but not too much. So I put the greens in, twist the bag, and put in the fridge.
Plastic bags. I hate to say it, because, well, plastic. That said, you can reuse your plastic bags time and time again!
Cloth bags. These don’t keep moisture in like plastic does. If you do go the reusable cloth route, consider wrapping your veggies in a clean, wet towel to keep the moisture up.
Ethylene-absorbing plastic bags. These fancy bags offer an additional boon to freshness by absorbing the ethylene gas that veggies emit as they decompose, a gas that expedites the veggie break-down process.
A few perforations in your bags allows airflow without the wiltage. If you feel you would like some perforations in your bags, cut holes in your bags! Really. No need to purchase anything.
Cut it loose!
Another important step to putting away veggies is cutting the tops off. This applies to beets/beet greens, radish/radish greens, kohlrabi/kohlrabi greens, carrots/carrot tops, mini onions/onion greens (different from scallions)…anything with greens on top and a root attached should separated for storage. Even after they are picked, greens keep sucking moisture and other energy from the root, leaving you with withered carrots/beets/etc. by week's end.
Anything with greens on top and a root attached should be separated for storage.
If you don't want to eat the tops, don't throw them away! They make delicious stock. I keep a zip lock or two of veg cuttings (carrot tops, onion skins, garlic skins…anything that is mold and dirt free) and throw them in with some chicken/beef/pork bones for a delicious, nutritious homemade stock.
HERB STORAGE
Most herbs do just fine in water on your counter.
Basil will turn black in the fridge and cilantro will quickly turn to slime quickly, but most herbs are hearty enough to be kept in or out of refrigeration. I have an herb keeper (a gift), but you can make one at home without spending $20. A large mason jar, a little water, and a loose-fitting plastic bag will do the same thing.
KEEP TRACK
One of the simplest things you can do is to list your veggies on magnetic white board or paper on your fridge. That way you don't find that puddle in the back of the fridge that used to be a cuke.
List all of it on your paper/board when you load the fridge.
Circle the danger zone veggies.
Cross off the veggies when you've used them! Yes, it is VERY satisfying.
Farmer Greg’s sage advice: most of vegetable storage is putting the veggies in a bag, allowing for some airflow (not a closed Zip Lock), and into the fridge.
The beginning of the season is full of greens. Asian greens, lettuce, spinach. . . spicy, mild, sweet. Because greens grow so well in cooler temperatures they are the first foods ready for harvest here in the northern climes of Montana. Check out these resources to help put your delicious, nutritious leaves to good use: