So I took it out of the crisper, sliced off the tips of the stems (to maximize water absorption, as the old tips "scab" over slightly) and stuck my bunch of Kale in an old jelly jar filled with fresh cold water.
 |
| Don't die damn you!!! |
4 hours later, the leaves perked right back up to the firmness they were at on the day of purchase! And I enjoy the thought of my room mates thinking I've gone off the deep end and started to decorate our house with bouquets of trendy lettuce. In fact, if you happen to belong to a CSA and ever suffer from an influx of produce, it's something to seriously consider. All that money you've been wasting on flowers can be invested in Facebook stock.
It pains me to think of how many bits of wilted parsley, rosemary, and basil had to die for my ignorance.
All this time, the solution was right under my nose.
Logic and botany dictate that this should work on pretty much any leafy green with a stem you can manage to submerge in water for prolonged periods. Gold star for frugality to whoever manages to do it on a head of iceberg.
