Vegetables are an essential part of having afoodhealthy. It is recommended to eat salads daily, but this practice is not always possible, as vegetables tend to have a very low shelf life due to the fragility of their leaves.
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Thus, it is important to preserve these leaves correctly, seeking to prolong their useful life so that they are not wasted. Check out the tips for consuming your fresh salad all week long:
When purchasing the leaves, check the color and appearance of the leaves. If they have a brighter green color, it is a sign that they will last longer in the fridge. Opt for these sheets over the more matte ones.
Another important point is consistency, because if they are already withered, it is better to leave them there. One more aspect to be analyzed is whether they are burned, with small holes or even yellowed, which is a great indicator that they will not last for a long time in storage.
As important as choosing well is the cleaning of the leaves. Even if they are organic, this process is essential for their conservation. The procedure consists of washing them under running water and then soaking them for at least 15 minutes in a solution that kills the bacteria.
After sanitizing them, you need to dry the leaves well before putting them in the fridge. This can be done with paper towel, centrifuge or a clean dish towel. Remember to dry your vegetables leaf by leaf. This procedure decreases the chance of fungus developing, as well as preventing the leaves from wilting quickly.
Current refrigerators usually have a specific drawer at the bottom, which is less cold than the rest of the refrigerator. It is recommended to store them in these drawers, or in the lower part of the refrigerator, as the leaves are more sensitive to low temperatures.
There is also the option of storing the vegetables in glass or plastic pots, as long as the leaves are not crushed.
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