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I’d put cucumbers in an airtight glass container.
I’m not sure what kind of greens you buy, but I keep celery and kale in glasses of water — just like a vase of flowers — and they last for ages. This should work for anything with a stem. Lettuce can be kept in shallow water too, but won’t keep nearly as long.
Hi. A while back I reprinted a long list from the Berkeley Ecology Center on how to store produce without plastic:
Personally, I store carrots, celery, and radishes immersed in water in a big stainless steel container in my refrigerator. They stay crisp for a long time that way. One reader wondered if the water doesn’t leach nutrients, and I don’t know the answer to that, so I would just say eat them as quickly as you can. Don’t store them for weeks.
Also, I second the suggestion to store leafy greens with the ends in water like a bouquet. I do that with chard, Kale, and all other greens. One thing I just noticed about my kale, though, is that it started to turn yellow fairly quickly. So I’m just wondering if it’s a vegetable that needs to be eaten soon after its cut to preserve the nutrients.
For cut veggies like cucumbers, I would put them in an airtight glass container after cutting them to prevent them from picking up other smells from the refrigerator. I think I’ll do a post soon showing the inside of my refrigerator.
Thank you. I am not sure I have the space to store vegetables upright in glass jars. I can just see my family members knocking those over! But I will see about the water bath idea…now to find some good containers. Does anyone use breathable, cloth produce bags to good success?
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