So to save some green and some greens, here is today’s tip:
Asparagus: store upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get cloudy.
Cilantro, Parsley: Can also be stored upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get cloudy. You also can pesto the herbs with a little water or oil and freeze them to use in recipes.
Basil: Fresh basil turns black after only a short time of being exposed to air. Best way to make it last is to pesto what you can’t use. I like to freeze mine in 1 T quantities so they are recipe ready.
Lettuce/kale: Buying the whole bunch instead of the pre-bagged and washed kind is a great place to start. I also found that removing any elastic bands or ties from around the leaves keeps them from getting slimy. Mine usually keep for a week like this in the plastic bag I place them in from the grocery store.
When you sign up for the Wildberry Press newsletter, you never miss a recipe, a post or other juicy news!
PLUS you'll have access to premium, VIP content, tips and behind-the-scenes scoops that I share only with my newsletter readers.
Sign up now for access to the (dairy free) creme de la creme of Wildberry Press content delivered right to your inbox!