(I'm pretty sure we all know the difference between wilted and rotting. But just in case, you should know this isn't a miracle solution. If it's fuzzy, slimy, or a bit, shall we say, "aromatic," then it's better off in the compost bin.)
So here's the before pic. You can see my setup pretty well. I've got a bowl for rinsing and two bowls of really cold water. See how sad and droopy the chard looks?
If you've left them outside fresh after picking, they'll need a bit of a rinse before tossing them into the cold water. I'm trying to be vigilant about our water waste, so I just used a bowl of cool water and changed it as needed rather than run the tap.
Then, put the leaves in the cold water. As you add more in, you'll gently press down so that they are all submerged.
Here, after about 10 minutes sitting in the water.
And 30 minutes...
And here after about an hour long bath. Nice and crunchy again! I'll give these a thorough wash now and use them or store them in the crisper. Remember, the longer veggies are off their root system and out of your tummy, the more nutrients they lose. So use them quick!
The thing is, we're not a big fan of chard in our salads. Instead, I add them to soups and stews so they give a nice punch of color and vitamins. Well, when I throw them in the hot broth, they wilt again. But... these will store nicely for a day or so in the fridge until I'm ready to use them.
And there you have it! Do you have any kitchen tips to share? Leave a comment below and let us hear it.