From palak to sarson and soppu to haaq, the markets are overflowing with a variety of leafy green vegetables during the cold season. Most of these boast of a rich mixture of nutrients such as calcium, potassium, folate, magnesium, and vitamins A and K, which are perfect to help boost your immunity. In order to get the most of these nutrition powerhouses, it’s important to buy and store them the right way. Here are some easy ways on how to do this.

Buying it right

Make sure you get your hands on the freshest winter greens possible. If they are organic, there’s nothing like it. Ensure the veggies are crisp in texture and bright, deep green in colour. Steer clear of wilted, yellow leaves. Always wash them properly before storing: the best way to do is to soak them in a sink of cool water. Wash your greens at least thrice to remove all the dirt. 

Storage techniques

Let the leafy greens dry before you store them or begin cooking. Layer spinach or palak with paper towels in a sealed box before refrigerating it: this helps balance moisture levels. Paper towels also come in handy to store broccoli: simply wrap the heads in damp paper towels and place it in the fridge. You can also store cabbage for a few days in a similar way: wrap an uncut head tightly in clingfilm or plastic wrap and refrigerate. 

Greens stored using these techniques can remain fresh for around 3-4 days. Beyond that, they tend to wilt and lose their nutrition. If you want to store spinach for a few months, the best way is to blanch the leaves, squeeze the water out and freeze them in a large vacuum-sealed bag, which prevents freezer burn. You can also separate broccoli florets and then store them similarly.