How to properly store green leafy Asian vegetables?

[fuzzybabybunny]

I'm talking about those super leafy veggies that you find at the Asian grocery stores. Gai Lan, Bok Choy, etc.

In the grocery store they're just bundled up and put together on shelves. A lot of them don't even seem to have much refrigeration. Sometimes there're stored in individual little plastic baggies.

When I talk them home and put them on the shelf, they get yellow after only a couple of days and sometimes rot starts to develop as well at the stem, especially the ones that came in little plastic baggies.

Am I supposed to find a super aerated bag, maybe even a mesh bag, and store them in there with plenty of space to breathe? I don't think refrigeration is really necessary because the Asian stores around here don't have refrigerated shelves and the veggies seem to be OK? I also don't really have much space in the fridge to store anything other than meats and dairy since it's a communal kitchen

 

[Enigmoid]

They need to be refrigerated.

The stuff in the store has been out for 1-2 days tops. Then they become too limp to really sell.

 

[Capt Caveman]

They need to be refrigerated.

The stuff in the store has been out for 1-2 days tops. Then they become too limp to really sell.

This. I refrigerate all of my veggies. Stores turnover their veggies so fast that they don't need to refrigerate them.

 

[DigDog]

how long do you plan to keep them for? 3 days? most cabbage-family plants keep a long time at room temp, but if we're talking spinach and such, then it's a good idea to keep them in the fridge, bottom shelf.

 

[fuzzybabybunny]

how long do you plan to keep them for? 3 days? most cabbage-family plants keep a long time at room temp, but if we're talking spinach and such, then it's a good idea to keep them in the fridge, bottom shelf.

Ah damn. I was thinking about buying a week's worth of green leafies in one go? Why specifically the bottom shelf? What's different about the location?

Yeah, the spinach is what actually prompted me to make this post. Two days and the leaves are already 80% yellow. Still good eating though.

Bok Choy, Gai Lan, etc should keep for longer outside at room temp with room to breathe (not stuck in a plastic bag), right?

They need to be refrigerated.

The stuff in the store has been out for 1-2 days tops. Then they become too limp to really sell.

Bah, OK. I guess using the grocery as an example isn't good since they turn product over so much faster plus they probably have a lot of waste as well.

 

[DigDog]

your fridge should have a section with a container generally on the bottom. it's less cold than the rest of the fridge, and it's meant to make fruit and veg taste better. neither of these needs strong chill anyway, not like say, beef, or fish.

1 week is too long. you can still eat the veg, but they lose the crunchy texture.. better to shop twice.

 

[OutHouse]

In your belly!!