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Storing Greens & Herbs Fresh For Long Time

Discussion in 'Recipe Central' started by shravs3, Apr 9, 2020.

  1. shravs3

    shravs3 Finest Post Winner

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    I wrap Coriander, Mint, Dill and Methi leaves in paper towels. It stays fresh for a week and after that it starts rotting no matter what because of the moisture.
    I even place it in Tupperware lined with paper towel but still that’s not enough to absorb moisture.
    It’s so disappointing to throw them away especially in this pandemic where we are trying to reduce wastage as much as possible.

    Has anyone tried freezing it as a whole and does it change the colour and appearance once you cook?

    How do you store greens like spinach and other similar ones?

    Before I used to grind green chillies with salt and storing it in an air tight container but I feel it doesn’t stay for long and it starts stinking! So now I even stopped doing that. How to store them in proper way?

    Please share some tips and tricks which retains their freshness for long time.
     
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  2. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    I grind mint, cilantro seperately into a coarse texture and freeze.I use them as needed without thawing. I destalk the green chillies and store them in porous vegetable bag. If I have a lot of them then I freeze them (I don’t grind or chop them). I always chop excess ginger and freeze. Peeled garlic can be frozen too. I froze whole sambar onions and use them without thawing, I just crush them lightly with a mortar n pestle to chop them roughly and use in gravy curries.Recently I bought a packet of fried onions to use when needed.

    I bought frozen methi leaves, frozen thotakura from Indian stores. I use them as needed without thawing while making dal. I have never frozen spinach. As of now I am ordering fresh spinach from my local store via instacart and use. If you have any leftover veggie/leafy veggies in small amounts use it for making baked or air fried pakoda.
     
    Last edited: Apr 9, 2020
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  3. MalStrom

    MalStrom Platinum IL'ite

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    One week is pretty good for fresh greens. It’s hard to keep them fresh longer than that. You can try changing the paper towels more often. One tip I have seen but not tried is to stand the herbs in a container with some water, in the fridge.
    You can grind herbs and freeze them in ice trays so it’s easy to use later. I do the same when I buy a bag of lemons from Costco, especially when they have Meyer lemons : juice and freeze in trays.
    I buy spinach in clamshells and they last for 4-5 days max. Frozen spinach is an excellent alternative unless you are eating it raw. I bought frozen methi leaf once and maybe it was a bad batch but the leaves were very tough even after pressure cooking.
    You can freeze green chilies whole. It won’t be as good as fresh but acceptable.
     
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  4. Anusha2917

    Anusha2917 Finest Post Winner

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    not freezing, but normal refrigeration helps to store up-to 10 days in a neat air tight box. The coriander, curry leaves n green chillies. Not palak ,methi etc which I use with Max 3 4 days of refrigeration in a Tupperware box.
    What happens when you freeze? Whatever Little moisture is present turns into ice and when you get it out of the freezer the ice melts and moisture is formed which makes the green to start rotting. But in refrigeration ice formation doesn't happen. I have tried freezing and realised freezing is not suitable for greens. It reduces the shelf life whereas normal refrigeration helps.
    Oh yeah I forgot to mention that when I bring them from market I always separate the leaves from the stem and store in Tupperware box. Not directly store with stem.
     
    Last edited: Apr 9, 2020
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  5. smrithys

    smrithys Silver IL'ite

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    The following method works for me. I fill a glass bottle(empty pickle bottle works well) with water and place the coriander/ mint bunch's stem immersed in water after removing the rubber band. Then place a plastic cover to cover them and put the rubber band at the base of the bottle. Keep this at the back of the fridge so that water doesn't spill out accidental knocking. By doing this the greens stay fresh for up to 3 weeks. Every week you can change the water.

    For the spinach leaves, if you have them in the store-bought bag, you can transfer it to a tissue lined box. Produce lasts longer in a box as opposed to bag.
     
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  6. shravs3

    shravs3 Finest Post Winner

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    How do you store them? Isn’t it difficult to remove ? Do you pour it in ice tray and then freeze?

    Yes I even use it for making chapatis.
     
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  7. shravs3

    shravs3 Finest Post Winner

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    Need to try this.
    Even I have heard storing herbs in a glass with water. But due to space constraints I never tried it. Planning to do this time.
     
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  8. shravs3

    shravs3 Finest Post Winner

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    The thing is here we get it in big bunches that’s why it’s little difficult for me to finish it up within a week.

    I did it for coriander but still it started spoiling :frowning: But it stays fresh only for 4-5 days. I want it to extend further :thinking:
     
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  9. shravs3

    shravs3 Finest Post Winner

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    Thanks for the tip. Will try this one.
     
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  10. shravs3

    shravs3 Finest Post Winner

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    Thank you all for the lovely ideas :grinning:
     

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