How to keep lettuce fresh and crispy longer with expert’s ‘correct’ storage tip

Food storage hacks are not just brilliant for saving a few quid, but they’re also key in slashing food waste.

A staggering 7.1 million Britons are reportedly bungling up their food storage, leading to an eye-watering 281,000 tonnes of fruit and veg being chucked out annually.

When it comes to keeping your lettuce fresh, there’s a trick or two to know, and Vlatka Lake from Space Station, a whizz at storage solutions, has spilt the beans on the best methods for all sorts of lettuce.

Vlatka insists that the “correct way to store your lettuce” hinges on the type you’ve got.

For those who grow their own or buy whole heads, either stick with the original plastic wrapping or chop off the stem and roll it in a paper towel to soak up excess damp. Then, pop it into the fridge drawer to keep it “crispy”.

If you’re picking up pre-separated leaves, ditch the bag and move them to a container that’s both air-tight and lined with a paper towel.

For those keen on keeping their lettuce in its original bag, just open it up, tuck in a paper towel, and seal it back with a sturdy clip remember to swap out the towel now and then.

Carleigh Bodrug, the plant-based guru known as @plantyou on Instagram, is also on board with the container-and-paper-towel method and even posted a video about it. She shared her clever tip on social media, stating: “Keep your lettuce fresh for up to one month.”

Carleigh explained the first step is to “break down the lettuce into small pieces”. Viewers were shown how Carleigh flipped an iceberg lettuce and stabbed a pair of scissors into its core.

She then proceeded to cut the lettuce by each side of the scissors using a plastic knife. Carleigh noted that using plastic or ceramic knives to cut salad can help stop it from browning at the edges.

For those who’d rather not use a knife, she suggested tearing the lettuce into chunks with clean dry hands.

Carleigh was seen washing the chopped lettuce in a colander simply by rinsing it under cold water before draining. To ensure the lettuce is completely dry, she recommended employing a salad spinner.

Subsequently, the clean dry lettuce was placed into a glass container. She opted for a large screw-top glass jar, although she mentioned a mason jar or an airtight plastic container would suffice.

Upon filling the container, she grabbed a clean cloth, compared to the size of a face flannel, folded it neatly and packed it into the top of the jar, sealing it with a lid.

She mentioned that if you don’t have a cloth, a paper towel will do, but you need to swap it out “every other day” to soak up excess moisture.

Lastly, she advised storing the jar in the fridge where it should stay fresh for a month. Carleigh concluded with a tip: “Watch out for signs of spoilage like slime or smell. Your lettuce should be crisp and odourless.”

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