Many people think storing leafy greens for a long time is tough. But follow these simple steps, and you can store them carefully without a single leaf spoiling.

Eating nutritious food is key to staying healthy. Leafy greens are packed with nutrients. But they taste good only when fresh. Nobody wants wilted greens. They don't taste good either. These greens look great at the market, but wilt soon after you bring them home. Regardless of the season, they spoil quickly. Let's find out how to keep them fresh longer.

Many think storing leafy greens for long is difficult. But follow a few simple methods, and you can store them without a single leaf spoiling.

We regularly buy leafy greens like neem, spinach, sorrel, cilantro, and fenugreek. It's best to cook them right after buying. Otherwise, store them carefully. First, clean them well. Washing is crucial. Markets may have dirt, pesticide residue, and germs. So, cleaning is the first important step. Store them only after washing thoroughly.

Don't leave them wet after washing. Moisture spoils greens quickly. Gently pat them dry with a kitchen towel or soft cloth. Store only after they're completely dry. This helps retain their natural freshness.

After drying and ensuring they're completely dry, store them in the fridge. Carefully wrap the greens in clean paper napkins or a cotton cloth. This helps absorb any remaining moisture. Then, place them in plastic bags with holes for air circulation or mesh bags. Put these bags in your fridge's vegetable drawer.

This keeps greens fresh for 4 to 7 days. This works especially well for small leaves like cilantro and curry leaves. But please don't use fully sealed plastic bags—this traps oxygen, increases moisture, and raises the risk of rotting.

If you won't use the greens soon, freezing is the way to go. Spinach, sorrel, and radish greens are good for freezing. First, blanch the greens. Boil them in hot water for 1–2 minutes, immediately put them in ice water, then dry and freeze them in airtight ziplock bags.

This preserves their color and nutrients. Use frozen greens for dals, curries, soups, or smoothies. This is the best long-term storage solution.

Here's a tip for delicate herbs like cilantro, mint, and curry leaves. Instead of sealing them in plastic bags, place their stems in a small glass bottle filled with water. Loosely cover the bottle with a plastic bag. This keeps the leaves from drying out and lets them breathe.

Alternatively, wrap the herbs in a dry paper napkin and store them in an airtight container. Changing the paper every two days keeps them fresh longer. This is best for storing small quantities.

Instead of storing greens immediately after purchase, it's better to clean only what you need before eating. Divide frequently used greens into small packets so you don't have to take out the whole bunch every time. Cooked greens last longer in winter but spoil quickly in summer. So, buy less, buy often.

Finally...

Storing leafy greens might seem challenging, but with the right methods, it's easy. By focusing on cleanliness, moisture control, and freezing, you can enjoy healthy meals with fresh greens. Try these tips.