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Can we freeze lettuce?
Yes, you really can freeze lettuce! We recommend freezing thicker lettuces, like romaine or butterhead. Keep in mind that lettuce tends to lose some of its crispness and flavor when it freezes, so it’s best to freeze lettuce for smoothies, soups, and stews—not for recipes that rely on fresh lettuce leaves like salads.
These dark green leaves are delicate enough for salads but hardy enough to be cooked, and can be sautéed or stir-fried, layered into lasagna or simmered in sauces, soups and stews.
How to preserve:- Keep a paper towel below the greens in the box and close the lid so that it doesn’t get moisturized. This keeps the vegetable fresh and healthy.
Basil is an exquisite culinary herb, and a distant relative of the mint family. Basil is usually added as a garnish at the last moment as cooking can destroy this herb.
How to preserve:- Cut or trim the ends of the herb and place them in a water filled jar or vase. Refrigerate said vase to keep the vegetable vibrant and fresh.
Lollo Bionda (pale green) and Lollo Rosso (red) are terms used referring to types of fancy lettuce with tight curly leaves, otherwise known as coral lettuce. The leaves are produced loosely in a whole head, are tender in taste, with a slight bitterness.
How to preserve:- Keep heads in an unsealed bag in your refrigerator and it should last for 3-4 days. Any washed loose leaves will keep for a day or two in the fridge.
Lollo rosso is very perishable, so wrap it in damp paper towels and store unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it should keep for 2 to 3 days.
How to Preserve Leaves? : Glycerin Method
One method of leaf preservation is to put them into a glycerin/water solution. This will preserve your leaves yet leave them relatively flexible.
This preserving method works because the natural moisture present in the leaves is replaced by the glycerin solution, maintaining the leaf’s texture and form.
