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Proper Storage of Herbs, Greens and Mushrooms

© Vickie McCorkendale

CyperKrinn asks:

I am forever having problems successfully storing fresh herbs and vegetables in my refrigerator. I enjoy arugula, for example. More often than not I end up throwing away a soupy mess! I'll list my problem areas below and anxiously await your kind and helpful replies! Thanks! :o)

1. Arugula (obviously)
2. Field Greens (frisee, escarole, green/red leaf lettuces, etc)
3. Mushrooms
4. Fresh Herbs (sweet basil, tarragon, rosemary, parsley)
5. Also, I am trying to grow my own tarragon and rosemary. What type of light am I looking for? Wet, dry, or damp? Any tips for success?

THANKS!
CyberKrinn

The Culinary Vixen answers:

Here is my advice for properly storing the foods you so love!

Arugula (rocket) is a delicate little green used in salads and other dishes. It really should be eaten within the first 24-48 hours after you purchase it. To refresh it and store it well, rinse it in a sink full of cold water. Dry the leaves thoroughly on dish towels. Layer the leaves with paper toweling in a plastic bag. Now they are ready to use.

Field Greens - Mesclun - Leaf Lettuces:

These should be treated the same as the arugula. Heads of green or red leaf lettuce will last a few more days if they are aren't washed right away... but still, they are best within three to four days. Make sure to use lots of water when you are washing the head lettuces. They tend to hold grit in the crevices near the bottom of each leaf.

Mushrooms:

Mushrooms should be stored in paper bag with a few holes poked into it in the bottom of the refrigerator. Never use plastic as the mushrooms will get slimy and rot very quickly. Mushrooms should be eaten within a week of purchase. They will dry out in the paper bag and you want to eat them before they get too shriveled.

Fresh Herbs:

You can treat delicate herbs (basil, tarragon, chervil, parsley, chives,etc.) like the arugula. They will keep for a few days this way. Another way to keep them a bit longer is to cut the stems off a bit (as you would a bunch of flowers), place them in a glass of water and put the whole thing in the fridge. I've seen this method in many a cookbook.... However, it can be a messy way to go. I've spilled water all over the kitchen trying to get the basil out of the fridge!

More hearty herbs (thyme, rosemary, sage, marjoram, etc.) needn't be washed and layered into a bag. They should keep well in a baggy in the bottom drawer of the fridge for a week or more. Refresh them with water before you use them.