We put a lot of time into our gardens…so when it comes time to harvest and store our produce, let’s make sure we do it right! Here’s my method for harvesting and storing leafy greens to get their shelf life to a week or longer.
There are three steps:
1. Harvest the full root ball if possible and wash off the dirt
2. Do NOT wash the leaves, but do trim any dead or damaged ones
3. Store in breathable produce bags with a wet paper towel wrapped around the roots.
These three steps are what I used when growing and selling microgreens to high-end restaurants to extend shelf life. Hopefully they’re helpful for you too! Let me know if you have a pro tip in the comments below.
Keep Growing,
Kevin
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