My family and I eat salads every day. We understand that getting a lot of leafy greens is an important part of living a healthy diet. Also, we try to buy everything organic, and as you probably know, they seem to go bad even faster than conventional fruits and vegetables.
But I’ve learned of a way to keep lettuce fresh longer, staying green and crisp up to a week or longer. I’ve managed to keep my lettuce fresh longer and have make it easier to eat healthy.
Disclosure: I sometimes receive compensation from the companies whose products I review. The opinions expressed here are my own.
What You’ll Need
- Food Grade Hydrogen Peroxide
- OXO Salad Spinner (or other large salad spinner, if you choose)
- 6 to 12 heads of Lettuce
- Sink or waterproof tub
Soak Your Lettuce
I soak all of my vegetable together, it doesn’t have to just be lettuce. I soak broccoli, cauliflower, celery, kale, beet leaves, etc. I usually try to soak a week ahead if I can.
I prefer to use romaine lettuce, which tends to be pretty dirty. I take 6 to 12 heads and put them in the sink. I usually rinse them under cool water for a few seconds, then I start filling the sink with cold water.
Next I add 1/2 cup of Essential Oxygen Plus Hydrogen Peroxide 3% Food Grade to the sink, while it continues to fill. Make sure you use food grade hydrogen peroxide, not that stuff in the brown bottle, that’s different.
Once the sink is full, I let it soak for 10 to 15 minutes. This helps kill any bacteria or germs that may be on the lettuce, and also keeps my veggies green and crisp.
Food grade hydrogen peroxide has so many benefits, every home should have some. Some of the uses for food grade hydrogen peroxide include: first aid, food wash, cleaning household surfaces, laundry, baby gear, plants and pets
- Free of toxins, tetra sodium phosphate, sodium stagnate, acetanilide and phenol
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Drain And Rinse
After my veggies are done soaking, I drain the sink, and give them a quick rinse, just to get off any excess dirt or grit that may be hiding out.
Next, you want to chop your veggies. I like to chop my lettuce, so its seems shredded. If I washed broccoli, I just snip off the florets. Celery, I like to separate the stalks.
Use a Large Salad Spinner to Dry
Next I take my lettuce, celery or other vegetables and put into my salad spinner. I don’t mix them together, IE just dry lettuce together, then celery, then beet leaves, etc.
After researching what is the best salad spinner, I chose the OXO Good Grips Salad Spinner, I like it because it is large, and sturdy.
- Easy, one-handed operating pump
- It has a knob locks down that allows for easy storage
- Features a wide base with a non-slip ring that keeps bowl steady on your countertop
- Clear bowl can also be used for serving, and basket doubles as a colander
- The OXO Good Grips Salad Spinner easily disassembles for cleaning,
- Dishwasher safe
- BPA Free
- Capacity 6.22 qt bowl, 4.95 qt basket, Dimensions 10.5” x 10.5” x 6”
- The OXO Good Grips Salad Spinner is recommended by America’s Test Kitchen
You put the vegetables in the spinner, and just give it a quick spin for a few seconds. Then I lift out the colander, pour out the water, and give them a second spin for good measure.
How to Store Vegetables to Keep them Fresh
After I soak and dry my vegetables, I store them in a plastic bag. Before I zip the bag shut, I place a folded square of paper towel inside the bag, and remove any excess air. I find that the paper towel will soak up any residual moisture that may be in on the vegetables, if any is still present.
Then place the vegetables in the refrigerator until you are ready to eat.
Using this method, I’ve had organic lettuce last as long as a week, even longer.
I hope you have enjoyed this and find it useful. If you have any questions or comments, please leave them below.