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5 tips for picking, storing and handling greens correctly
1. Collect in dry weather
Never pick greens after rain, even if you want to immediately send them to a salad: rainwater spoils the taste, even if you dry the leaves.
2. Store in the refrigerator or put in water
Any fresh herbs have a short shelf life, in the refrigerator – 5 days maximum. You can extend her life if
put a bunch of greens in water, like a bouquet, and add a little sugar to the water. The second way is to fold the stems horizontally in an airtight container, laying each layer with damp (but not wet!) Gauze, close and put in the refrigerator. But in a plastic bag, greens quickly melt and rot.
3. Rinse thoroughly
It is not enough to arrange a “shower” for the weed under the tap. Discard any limp or damaged twigs, then place the herbs in a large bowl of strongly salted water so that the twigs are free to use. Leave on for 15 minutes, then squeeze lightly and rinse under the tap. So you get rid of the sand and everything that could “settle” on the greenery.
4. Dry before use
Be sure to dry the greens before using! More convenient – in a special mesh dryer. But you can do it the old fashioned way – tightly wrapping the greens in a canvas cloth or paper towel.
5. Cut only with a sharp knife
The most important thing is a sharp knife, or you literally squeeze all the juices out of the greens. If there are easily visible green stripes on the board after shredding, the knife must be sharpened immediately.