Rinse the lettuce and other leafy greens before eating them is a good idea. Whether it is a salad from a home garden, market, or store, it may contain microorganisms that cause food poisoning, such as E. coli or pesticide residues. Also, land and other debris may cling to the salad, which should be removed.
Method 1 Washing Lettuce
Wash the salad just before using it. However, keep in mind that after washing it will not be stored so well.
- 1 Remove any dark, damaged, or faded leaves and discard them.
- 2 Cut the roots that remained on the lettuce. You must remove the core or the head of the salad, for example, before washing - this is a hard stem at the bottom and in the center of the salad head. Cut it with a sharp knife. Then cut the lettuce head into 4 parts.
- 3 Put the salad in a clean sink.
- 4 Fill the sink with cold water and leave the salad for 5 minutes.
- 5 Drain and leave the salad in the sink.
- 6 Rinse the lettuce under clean, cold, running water.
- Separate the leaves so that each can be examined and rinsed.
- Let the water flow through all the leaves.
- Rinse the leaves thoroughly to remove any visible signs of earth.
Method 2 Drying the Salad
The salad should be dried before using it in a salad or on sandwiches.
- 1 Before using the salad, strain it with a clean colander or pat it with clean paper towels for several minutes.
- 2 A centrifuge for drying lettuce leaves quickly dries lettuce leaves.
Basic rules for washing greens
- Wash grass in a clean sink filled with water. If this is not possible, take a clean container, bowl, or other large container,
- If you bought already washed parsley, dill, green onions or other ingredients, you must still wash the green products before use. To do this, just rinse the grass in cold water,
- Wash the leaves of the salad gently and carefully so as not to tear or spoil the appearance of the greens,
- It’s more convenient and efficient to rinse the greens in small batches,
- To remove pests, add a pinch of salt to the water. And to eliminate aphids, use warm water in which soak parsley, green onions, dill or other vegetables for half an hour.
How to wash greens
Dishes for washing greens should be clean. If you use the sink, the walls and the bottom of the sink, you must first thoroughly clean it. But it is important that no detergent is left in the container! How to quickly and efficiently wash a kitchen sink, read here.
Go through the grass, tear off or cut the stems, remove the yellowed leaves. Then put in a sink or prepared container and fill with cold water. Gently mix the greens. If you wash leaf lettuce, rinse each leaf.
Put the ingredients for one to two minutes and then pull them out. To effectively eliminate harmful bacteria, leave the products in slightly salted water for 10-15 minutes. If they are not washed, rinse under running water.
If the rules for growing in vegetables are not followed, Escherichia coli may occur. To wash the infected product, you need to add a little bleach to the water and leave the products in the solution for five minutes.
Then pull out the ingredients, pour cold water and leave for another five minutes. After that, thoroughly rinse the parsley, spring onions, lettuce or other ingredients in clean cold water.
This bleach procedure may seem dangerous and extreme. But many manufacturers use chlorine in the processing of greens, which effectively kills harmful bacteria and dangerous microorganisms. And in this case, the grass remains edible.
How to dry and store greens
After the greens are washed, the product can be dried in the drying mode in the washing machine. To do this, put the components in a pillowcase or cloth bag and tie them tightly. Then scroll in the drum in the desired mode for several minutes. For drying, choose young grass and do not dry different types of product in one place.
An easier, affordable, but also long-lasting method is drying on the windowsill. To do this, spread the greens on a newspaper or parchment paper. In addition, the product can be dried in the oven at a minimum temperature of up to 40 degrees. You can slightly open the door. When parsley, dill, basil or other ingredients become lethargic, the temperature is raised to 50 degrees. Drying in the oven takes 2-4 hours.
Another way to dry is a microwave. In this case, they take a paper plate, on which they put a paper napkin, and on top lay the prepared grass. Then the greens are covered with another paper towel and dried for three minutes at maximum power. And do not forget about special dryers for vegetables and herbs.
Dry greens are stored in tightly closed glass containers of a dark color. Banks are installed in a dark, dry and cool place. Fresh grass is wrapped in a damp cloth and wrapped in white paper on top. If the leaves began to fade, dip the product in cold water for 15-20 minutes. Do not store greens in a plastic bag! It does not let air in and is suitable only for freezing.
Do I need to wash the greens before freezing
Many are interested in whether to wash the greens before freezing. This must be done to eliminate bacteria and harmful elements. The quality of the frozen product largely depends on the correct preparation. Parsley and dill are often used for freezing. It should be young, fresh, juicy and clean greens without damage.
Before freezing, it is important not only to rinse, but also to sort out the product. Remove yellowed and withered leaves, cut off the lower coarse part of the stems. Then rinse the grass in cold running water and dry. The washed and dried product is ground and left to dry completely. You can freeze whole dill or parsley.
Prepared greens are laid out in plastic bags or containers made of food-grade plastic. The last container is more convenient. Put parsley or dill in a container and close the lid tightly. Then put in the freezer and freeze. If you use bags, you need to bleed air from the container after freezing.