How to bring 12 kinds of vegetables back to life

September 17, 2013

I tested and found that the following methods work best for reviving each individual vegetable, although times may vary slightly depending on exactly how dry or wilted your produce is. As specified here, cold water means from the tap. Ice water means a combination of three parts cold water and 1 part ice cubes. Use the refreshed vegetables within 24 hours.

— C.B.

ASPARAGUS Cut 3 / 4 inch from the bottom of each spear. Refrigerate for 1 hour, stored upright in 2 inches of water in a glass. (It’s okay to store the spears this way for up to 24 hours before using.)

BROCCOLI Cut into florets. Refrigerate for 30 minutes, soaking in ice water. (The florets might float; that’s okay.)

CARROTS Cut 1 / 2 inch from both ends. Refrigerate for 1 hour, soaking in ice water (peeled or unpeeled).

CELERY Separate into individual ribs; trim 1 inch from the bottom of each. Refrigerate for 1 hour, stored upright in 2 inches of water in a glass.

CHIVES Trim 1 / 2 inch from both ends. Refrigerate for 30 minutes, soaking in cold water.

GREEN BEANS Snip off the stem ends. Refrigerate for 1 hour, soaking in ice water.

GREEN CURLY KALE: Trim 1 / 2 inch from the stem ends. Refrigerate for 1 hour, soaking in cold water.

LACINATO (TUSCAN) KALE Trim on the diagonal 1 inch from the stem ends. Let stand at room temperature or refrigerate for 60 to 90 minutes, stored upright in 3 inches of water in a glass.

PARSLEY, BASIL AND MINT Trim 1 / 2 inch from the stem ends. Refrigerate for 4 to 6 hours, stored upright in 2 inches of water in a glass.

ROMAINE AND OTHER HARDIER LETTUCES Tear each head into separate leaves. Refrigerate for 30 to 45 minutes, soaking in cold water.

SPINACH Refrigerate for 30 minutes, soaking in cold water.

SWISS CHARD Trim on the diagonal 1 inch from the stem ends. Stand at room temperature or refrigerate for 60 to 90 minutes, stored upright in 3 inches of cold water in a glass.

Continue reading
Comments
Show Comments
Most Read Lifestyle

lifestyle

food

Success! Check your inbox for details.

See all newsletters