How to store greens to keep them fresher for longer: tips from an expert
Every housewife always has at least a small bunch of fresh herbs in the kitchen. This product is extremely healthy, included in many recipes, and can even replace seasonings. But what if fresh herbs start to spoil after a few days? Improper storage is to blame.
When choosing greens, the expert advises to follow the universal rule: the darker the greens, the better. It is the greens that contain the largest amount of antioxidants.
In addition to healthy parsley, dill, and basil, you should also put the following products on your plate:
Kale is a source of vitamins K, A and C, as well as the antioxidants lutein and beta-carotene.
Spinach is a source of vitamin K and A, as well as manganese and folic acid.
Beetroot leaves - vitamin A and K, as well as riboflavin and fiber.
Romaine lettuce - vitamin A and K.
Arugula - contains provitamin A, carotenoids, as well as vitamins B9 and K.
To keep the greens fresh for longer, you should properly prepare them for storage:
1. First, rinse the greens well or soak them in cold water for a while.
2. At this stage, let the excess water drain.
3. Finally, put the herbs in plastic or glass containers while still moist and seal them airtight.