Mixed Greens (arugula, mizuna, tatsoi, swiss chard, mustard green, bok choy, spinach)
- All of Brookfield's cutting greens (arugula, mizuna, tatsoi, hon tsai tai, swiss chard, etc.) are very perishable and need to be handled carefully in order to store well in your fridge.
- If you don't plan to use them right away, rinse them and dry them in a salad spinner. Then place them in a dry plastic bag and they should last for up to five days.
- Freezing greens: Clean greens in cold water and remove all weeds, debris, and bad leaves. Put into pot of boiling water for 90 seconds. Remove from water and immediately place in cold clean water for 90 seconds. When greens feel cooler remove from water. Shake out excess water (you can't get it all out). Stuff into plastic bag, twist, suck out excess air, twist-tie, and place in the freezer.
- When you want to use frozen greens in the middle of winter, thaw in the morning to use at night. Slow thawing helps greens from getting too mushy. One pint sized bag of frozen greens will be enough for a meal for 1 - 3 people.