How to keep your salad greens from turning liquid in the refrigerator

A bag of wilted vegetables is a common sight in my refrigerator. Although it does provide a biological excuse to not eat my veggies and indulge in a few fried chicken or pizza instead, it ends up being a waste of money and does nothing for my overalls health goals. But what if you could prevent those expensive green salads from spoiling within hours?

To find out more about the freshness of food, I tapped into the expertise of Manzu Chef Pedro Cajas for the best salad greens and storage tips for production to take back to the US. Here are Cajas’ expert tips to prevent greens, yellows and reds from turning brown.

1. Store greens at the correct temperature

“Ideally, the temperature for storing vegetables is between 36 and 41 degrees Fahrenheit” to prolong freshness,” Cajas recommends. Anything cooler or warmer and you run the risk of the vegetables wilting or freezing.

2. Dry the greens completely before storing

If you wash your vegetables or if any residual moisture remains, be sure to dry your vegetables thoroughly before storing them. “Proper drying prevents excess moisture, which can cause wilting, and keeps your ingredients crispy for longer,” says Cajas.

3. Separate fruits from vegetables

Fruits like apples and peaches emit ethylene gas, which can cause the greenery around them to break down more quickly. Store fruits and vegetables separately in different drawers or create bags in the drawers.

4. Minimize blade contact

If you can, don’t pre-cut your salads or buy oversized bags of lettuce. “Cutting can speed up their breakdown,” reveals Cajas, who also advises home cooks to handle vegetables with care during meal preparation. Once something is sliced, diced, chopped or even massaged, it releases its moisture and immediately speeds up the wilting process.

Read more: You have too many kitchen knives. Here are the 4 you need.

5. Use the vegetable drawer

This drawer holds most of the moisture in your refrigerator, helping to maintain humidity while preventing lettuce leaves and other vegetables from drying out completely.

Climate is everything

Many fruits and vegetables can survive outside a refrigerator, but the local climate should ultimately dictate the decision to forgo modern technology. “In our restaurant, all the ingredients we use for salads must be refrigerated due to the high temperatures in the environment.

“This is especially true in Santa Teresa, where the intense heat affects the freshness of the vegetables,” explains Cajas. “In other areas, such as San José, some products, such as cherry tomatoes, can be stored without refrigeration, but in our case all our ingredients are refrigerated.”

Curious which foods can withstand their natural environment? Check out our complete guide to foods that don’t need to be refrigerated.

Fresh is best

The shorter the journey from farm to plate, the longer the lifespan. Consider purchasing produce at farmers’ markets where notoriously fragile and thin ingredients such as herbs and salad greens may have already been harvested that morning.

“Costa Rica, with its tropical climate and variety of microclimates, ensures that fresh produce is available almost year-round,” says Cajas. “We respect closed seasons to ensure the growth and reproduction of species, which our customers greatly appreciate. Although some products have a specific season, such as the Costa Rican guava and pitaya, we generally have access to a wide range of fresh ingredients The natural conditions of the land enrich our menu offering and ensure that our guests can always enjoy fresh, authentic flavors,” he adds.

Vegetables that don’t turn into porridge… that’s pura vida.