That once brightly colored bag of lettuce tends to wilt too quickly. After just a few days, it feels like a waste to watch it wilt. This common problem is really nagging. We buy bagged lettuce because it looks easy to use. But usually, it seems to spoil quickly.
However, an easy way to do this is right in your own refrigerator. The bottom drawer may provide a surprising answer. It’s more than just a storage compartment; it’s been carefully designed. This space keeps produce, especially delicate leaves, fresh for a long time.
The secret of the freshness drawer is its ability to control humidity. Think of it as a small, climate-specific zone. This zone is designed specifically for what fruits and vegetables need. Controlling humidity is important because produce likes different levels of humidity. With good humidity control, vegetables will be crunchy instead of slimy.
Some crisper cabinets can be altered to work differently. The vents on the drawers can sometimes be opened and sometimes closed. With this adjustment, you can fine-tune the humidity inside. Less air passing through the vents means more humidity inside. Opening the vents allows more air to enter, lowering the humidity.
It is important to understand how to change the humidity level. It helps keep different produce fresher for longer. Vegetables that wilt easily need a lot of moisture around them. Higher humidity stops them from losing their own moisture. Loss of moisture is the reason why leaves become soft quickly.
Jennifer Nicole Bianchini, M.S. in Nutrition and Pharmaceutical Management, explains the function of the crisper. She founded Body to Soul Health Services. She noted that the drawers control the humidity in the refrigerator. Some drawers have adjustable vents for airflow control. Other types of drawers are completely closed, she added.
She explains the humidity rule very clearly. Less air movement means higher humidity. This helps manage humidity for fruits and vegetables. For drawers that can be adjusted, she recommended some special methods. For vegetables that tend to wilt, such as bagged vegetables, you can use a high humidity setting.
Why is humidity so important for vegetables, you may ask? The leaves of these vegetables contain a lot of water. Their crispness depends on maintaining moisture levels. The dry air outside the drawer takes the moisture right out of them. This is accomplished through transpiration by the plant.
Bianchini makes a point on greens needing humidity. She says, “Leafy greens become wilted and dry when there isn’t enough humidity.” This simple sentence covers why our lettuce wilts so quick. Normal fridge air is often too dry for plants loving moisture. That leads to them going bad too soon.
A different place, like the main fridge area, is worse. It has temperatures and moisture levels that change often. Other food items might release ethylene gas sometimes too. These things make produce spoil faster than it should. Bianchini states, “Produce tends to get moldy more quickly when it’s stored in the main part of the fridge.”
She noted that this shows that the stabilizing point of the drawer helps a lot. It helps stop the mold that causes rapid spoilage. Controlled humidity also keeps leafy greens fresher longer. So it stops food from spoiling in two ways.
First, let’s look at the shape of leafy greens. They have a large surface area of leaves relative to their weight. This shape makes it easy for them to lose moisture through evaporation. For many foods, the main part of the refrigerator prefers dry air. Dry air acts like a gentle dehydrator and always works for sensitive greens.
Additionally, keeping produce in a drawer not only prolongs preservation, it helps maintain the excellent quality of the edible produce. That’s because Bianchini notes that it helps vegetables “stay fresher longer, taste better, and retain their flavor.” When vegetables stay hydrated, the cells inside stay normal.
By following this rule, vegetables go straight to the crisper. Spinach, kale, chard, and collard greens now belong in the crisper. It follows that this rule also applies to many different leafy vegetables. They all need high humidity to stay fresh and crisp. Keeping them together will fulfill their needs well.
Recipe details: Pesto-Rubbed Chicken & Spring Vegetables in Parchment Packets (en Papillote)
Level: Unknown Servings: 4
Total weight: 2207.0 g Calories: 2560.0 kcal
Energy: 2560.0 kcal Protein: 215.4 g
Carbs: 165.2 g Fat: 117.7 g
Dish Tags: south east asian, main course, lunch/dinner, High-Fiber, Mediterranean, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Sulfites, FODMAP
Ingredients:
3 cups cooked wild rice or brown basmati rice
1 bunch thick asparagus, trimmed and halved crosswise
1 medium fennel bulb, trimmed, cored, and sliced ¼-inch thick
4 boneless, skinless chicken breasts (6 to 8 ounces each)
¼ cups pesto
Kosher salt
Freshly ground black pepper
1 orange, zested and juiced
⅓ cups olive oil
1 tablespoon Dijon mustard
1 small shallot, minced
4 medium radishes, trimmed and thinly sliced
1 bunch watercress, leaves and tender stems
Enjoying delicious vegetables requires some knowledge and skill. This means knowing your refrigerator and its internal features, understanding which foods require high or low humidity settings, and understanding possible safety issues with purchased produce. Maybe even consider growing your own lettuce. These ideas will help you eat fresh lettuce and reduce waste.
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