What to do with greens so that they last as long as possible: simple rules
A bunch of lettuce, a couple of sprigs of dill, a handful of parsley... All of this can be found in every kitchen.
Fresh herbs are not only a real vitamin “bomb”, but also a way to diversify the usual taste of dishes and decorate them before serving.
However, green onions, arugula and the like, unfortunately, do not last long.
After a short time in the refrigerator, the greens become limp and unappetizing. It is no longer worth using them in the process of preparing this or that dish.
What can you do to extend the life of your plucked greens? Below you will find a detailed plan.
1. Rinse the greens in cold water, then lay the sprigs on a paper towel to dry slightly.
2. Trim the ends of the stems and place them in a glass filled with cold water.
3. Now cover the resulting structure with a plastic bag and secure it to the glass with a rubber band.
4. Don’t forget to change the water in the glass – you should do this every few days.
