Limp bunches of dill or blackened basil are a typical problem that everyone faces after going to the market. Greens are extremely sensitive to loss of moisture and excess carbon dioxide, so an ordinary plastic bag turns a useful product into a spoiled herbarium in a matter of days. To keep freshit is necessary to create a balance between hydration and oxygen access.
The first rule of long-term storage is proper preparation. If you plan to keep the greens in the refrigerator for longer than two days, they are best do not wash beforehand. Excess moisture on the leaves provokes rotting processes. If you have already washed the bundle, you need to dry it thoroughly on a paper towel until not a single drop of water remains.
There are several proven ways to extend the life of plants:
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Bouquet method. Place the hard stems (parsley, dill, cilantro) in a glass of cold filtered water. Cover the structure with a bag on top, without tightening it at the base, and put it in the refrigerator. This will ensure a constant supply of moisture without the risk of suffocation of the leaves.
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Wet towel. Wrap dried greens in slightly damp cotton cloth or paper towels. Place the bundle in a container or loosely sealed bag. The fabric will maintain the desired level of humidity without creating a “greenhouse effect”.
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Glass jar. Place the dry twigs tightly into a clean, dry jar and close the lid tightly. In such an environment, metabolism slows down and plants remain crispy for as long as possible.
Particular attention should be paid temperature conditions. The optimal place in the refrigerator is the freshness zone or the bottom shelf for vegetables. It is important to remember that delicate species such as basil do not tolerate cold well and may turn brown at temperatures below +7 degrees, so it is best to leave them at room temperature in water, protected from direct sunlight.
Regularly checking the condition of the bunches allows you to remove spoiled leaves in a timely manner so that they do not infect the rest. Proper storage helps preserve all vitamins and natural aroma herbs for your dishes.
A competent approach to organizing space in the refrigerator can significantly reduce the amount of food waste and always have quality ingredients on hand.
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