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Picking & Storing Greens | The Gray Boxwood

I love when the garden start to become fruitful. All the seeds planted pay off with beautiful greens to use in salads and entrees. Work in a garden is never done. There is always weeding, planting and watering, but the fun part is gathering in the vegetables and being inspired for how to use them! The lettuce, kale and arugula are quick growing and are one of the early items to be ready. I have been cutting and gathering perfect greens and am excited to give you a few tips to gather, wash and keep them for an extra long time in the refrigerator.

Picking them is fairly self explanatory. Nip them at the stems, discarding any discolored or damaged leaves. Right away, wash the greens with cold water (a few times if necessary) to remove any dirt, rinsing and repeating and finally spinning the greens dry. Greens keep best washed and dry in the fridge, so I keep a folded paper towel in the bottom of an airtight container to ensure proper storage.

With simple care, you can keep greens garden fresh for days. Enjoy your salads!

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[hr]Video and images by The Gray Boxwood[divider]

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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    1. Hi charla!

      I like to keep dressings simple for fresh garden greens with great vinaigrettes. Usually a good rule is two parts oil to one acid. I like olive oil, lemon juice, a vinegar (red wine or champaign vinegar are my favorites) a little shallot, Dijon mustard, salt and pepper. You can spice it up with different herbs also!