Tip : Preserving Leafy Vegetables

The winters bring various leafy vegetables with them, like 

methi, soya, palak, sarson, bathua, etc.

The problem of their storage comes with these vegetables, as they get spoiled or dry up very quickly. 

On the request of some of my reader – who appreciated the tip on preserving coriander leaves  - I’m here with a tip for the storage of such leafy vegetables, that increase their shelf life by 3-5 days.

Preserving Leafy Vegetables

1. Remember, that they should not be washed before storing. Wash them only before use
2. Clean them.
3. Chop them finely.
4. Wrap them in a set of 3-4 newspaper sheets.
5. After wrapping, store them in poly bags.
6. Don't tie the mouth of the poly bag. This will allow air circulation.
7. Now store it as usual.
8. The leaves may wither(कुम्हला), but would neither rot, nor get dried up. Also, it's fragrance will remain for a longer period.

N.B.:

• Do not keep 2  packets in a single polybag, else one may spoil another.
• Change wrapping if storage crosses 3 days.
• You can even store them without chopping.
• Using this tip on fresh vegetables gives better results.

Wrapping them in paper will absorb excess water, this doesn’t allows them to rot down. While the paper will remain moist, not allowing it to dry up.
If you have been using kasuri methi in veggies give a try to fresh methi leaves and you will love it.