Preserving the Harvest: When Your Produce Wilts

This isn’t something from MY harvest but it is from someone’s garden/farm. I’d bought a bunch of parsley and when I remembered it, it was languishing in the refrigerator. I don’t like to throw out food so I decided I’d see what I could do.

Taking the wilted sprigs out of the bag, I cut the ends off with a sharp knife. Don’t use scissors for this. They will crush the stems. Then I stuck the whole thing in a jar of purified water.

Wilted Parsley

It looked pretty sad and I was wondering if I should write it off as a loss and discard it. I decided to give it a chance, though. I was glad I did because here’s what it looked like a few hours later:

Perked Up

Now, I’m not saying that the nutritional value was as much as when it was freshly picked but it made it salvageable. This will also work with salad greens and tougher greens like collards and kale. If the water is hot (not so hot you can’t put your hand in it) it works even more quickly.

While fresh produce should be used as soon as possible for maximum value, it isn’t always possible. Keep this in mind for your next emergency resuscitation.

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