How to clean and store leafy green vegetables?
Since leafy green vegetables are consumed raw, they may contain soil and sand in their roots, and insects and bacteria among their leaves. For this reason, extra care must be taken when cleaning greens. So, how should leafy green vegetables be cleaned?
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We must thoroughly wash all fruits and vegetables that we consume raw, especially greens, before eating them to clear them of chemical pesticides, bacteria, and soil residues. You can follow these cleaning steps before preparing your healthy leafy green vegetables...
Be sure to cut off the root parts of the greens, as removing the roots makes your job easier by ensuring less soil and mud contaminate the wash water.
Another step to take before washing is to separate any rotten or yellowed leaves found among the greens.
For greens such as curly lettuce, lettuce, parsley, dill, purslane, and chard, soaking them in water with vinegar, lemon, or baking soda for about 10-15 minutes will be sufficient.
To clear the soaked greens of any soil, sand, and dirt that may have remained between the leaves, wash them thoroughly one by one under running water.
Place the cleaned greens in a colander and wait for the water to drain and for them to dry. If you have a salad spinner, your job is even easier. Afterward, you can store them for up to a week by placing them in an airtight storage container lined with paper towels and closing the lid tightly.