It would be a shame if you throw them away, how to store leeks so they don’t turn yellow quickly and go back and forth on the market

how to store leeks | illustration photo: Gemini AI

Brilio.net – Leeks are a mandatory addition in the kitchen to make soup, martabak or soto more delicious and flavorful. The problem is, this vegetable is known to be very sensitive; Just bought it a few days ago, the tips have wilted, turned yellow, or even turned slimy in the refrigerator. If this happens, the texture will not be crispy, the aroma will become less pleasant, and it will end up being wasted in the trash. In the end, you have to go back and forth to the vegetable shop or market to shop again when you need it.

Yellowing of leeks is actually a natural process due to the loss of chlorophyll (the green substance of leaves) which is accelerated by incorrect storage methods. Instead of just putting it in a plastic bag after returning from the market, we can apply a few simple tricks to lock in its freshness. This article will share practical steps for storing leeks so they stay fresh green for weeks without making a fuss.

Why do leeks turn yellow and rot easily?

Leeks contain quite high water content in the white stems, while the green leaves tend to be thin and very sensitive to temperature changes. When stored in conditions that are too humid without good air circulation, bacteria and fungi will multiply quickly on the surface of the leaves. Apart from that, the chlorophyll degradation process will run much faster if the leeks are trapped with ethylene gas from other fruit in the refrigerator, or if the plants lack oxygen due to being wrapped in plastic too tightly.

Trivial mistakes when storing leeks that we often make

– Wash the leeks before storing them without drying them completely: Remaining water trapped between the leaves will trigger premature rot and make the texture of the vegetables slimy in a matter of days.

– Store directly in market plastic plastic bags: Thin plastic will lock in the greens’ natural moisture, creating a “sweating” effect that compromises the vigor of the green leaves.

– Place close to high ethylene producing fruit: Storing leeks next to bananas, avocados or tomatoes in the refrigerator will speed up the aging of the leaves until the color turns yellow-brown.

Simple steps to store leeks so they stay green and fresh for a long time

1. Method of wrapping tissue in an airtight container

Kitchen tissue functions as an absorbent for excess moisture that comes out of the pores of the leeks while they are stored in the refrigerator. An airtight container will maintain a stable temperature around the vegetables so they don’t dry out or freeze due to refrigerator dew. This method is very practical for keeping leeks crisp and green for the next two weeks.

Materials/tools:

– Fresh onions
– Enough kitchen tissue
– Airtight food box (container).

Ladder:

1. Clean the leeks from the remaining soil, cut off the dirty root ends, then wipe until completely dry.
2. Cut the spring onions into two or three pieces so that they fit in the food box.
3. Line the base of the food box with kitchen tissue, arrange the spring onions on top, then cover again with a piece of tissue before closing the box tightly and placing it in the refrigerator (chiller).

2. Freezing method in used plastic bottles

Freezing sliced ​​leeks is the best way if you rarely cook but want to always have a stock of fresh vegetables. The freezer temperature will completely stop the natural decay process and keep the green color of the leaves in prime condition for months. Storing it in a dry plastic bottle makes it easy to pour it directly into cooking without having to melt the entire contents of the container.

Material:

– Clean the leeks
– Used plastic bottles that have been washed clean and completely dry
– Knife and cutting board

Ladder:

1. Wash the spring onions thoroughly, then let them air dry until the water is completely gone without any residue.
2. Thinly slice all parts of the leek from the white stem to the green tip according to taste.
3. Put the sliced ​​leeks in a dry plastic bottle, close tightly, then store directly in the freezer.

3. Method of a glass of water at room temperature

If we plan to use leeks in the near future, the trick of keeping the roots alive is the smartest choice. This method utilizes the natural hydraulic properties of plants to continue to absorb water like plants that are still embedded in the ground. Leeks will not turn yellow because the small photosynthesis process can still take place in a bright kitchen area.

Materials/tools:

– Whole leeks that still have healthy roots
– Empty glass cups or jam bottles
– Sufficient clean water

Ladder:

1. Make sure the leek roots are free from lumps of black soil but don’t cut the roots.
2. Fill the glass with clean water only 2 to 3 centimeters high (don’t let the water soak the stem).
3. Place the spring onions in a glass and place in a cool area of ​​the kitchen out of indirect sunlight.

Table: Guide to storage methods for leeks and their shelf life

Signs that leeks are no longer suitable for consumption and must be thrown away

We have to be observant to see the physical changes in the leeks before putting them in the pan. The most obvious first sign is a change in color from green leaves to an even yellow-brown accompanied by a drooping, drooping texture. If the stem feels soft, crumbles when pressed with your finger, and produces slippery mucus, this means that rotting bacteria have dominated. The final sign is the appearance of a pungent sour aroma or rotten smell which is very different from the typical fresh aroma of leeks in general.

Additional tips so that leeks don’t wilt quickly when cooked

– Always add spring onions at the very last stage of the cooking process, just before turning off the stove, so that the green color remains beautiful and the texture remains crispy.

– Use a really sharp knife when slicing the leeks so that the cell fibers don’t get bruised; Dull knives can trigger cell fluid leakage which causes the leaves to wilt quickly and turn black when exposed to heat.

General Questions

Are yellowed parts of leeks still safe to eat?

If the leeks turn yellow only because of lack of sunlight (when stored in the refrigerator) but the texture is still rough and doesn’t smell, the part is still safe to eat even though the nutrients and aroma have been slightly reduced. However, if the yellow color is accompanied by a slimy texture and a sour smell, it should be thrown away immediately.

Why do leeks stored in the freezer become soft after coming out?

The freezing process turns the water inside the leek cells into ice crystals that tear the plant’s cell walls. This is very normal; To get around this, never thaw frozen leeks, but put the frozen slices directly into boiling hot food.

Can we dry leeks in direct sunlight before storing?

It is not recommended because the intense heat from direct sunlight will drastically speed up the evaporation of water, damage the chlorophyll, and make the leeks wilt before they can be stored. The correct way to dry it is simply to air it indoors or pat it gently with a kitchen tissue.

Why does the plastic container for storing leeks in the refrigerator often become foggy?

Leeks continue to carry out the process of respiration (breathing) even though they have been picked, which produces water vapor. If the container is tightly closed, this water vapor will condense on the walls of the container; That’s why using a kitchen tissue mat is crucial to absorb the dew so it doesn’t fall back onto the leeks.

Should we remove the spring onion roots before storing them in the refrigerator?

If you use the fresh storage method in a chiller, leaving the roots attached (just remove the soil) will help maintain the structural freshness of the stems for longer. The new roots are completely cut off if you want to use the slice method and put them in the freezer.

(brl/tin)