How to store fresh kale after harvesting?
Written by
Tina Carter
Reviewed by
Prof. Martin Thorne, Ph.D.Proper kale storage will extend the shelf life and preserve the crispness. I have had fresh kale from my harvest for 14 days using moistening paper towels inside breathable containers. Remember: Do not wash the leaves until you are ready to use them, as the moisture will help them deteriorate faster. For freezing long-term, blanching unlocks freshness and nutrients better than just freezing raw.
Refrigeration
- Unwashed leaves in perforated plastic bags last 10 days
- Layer leaves between damp paper towels
- Store in crisper drawer at 32-36°F (0-2°C)
Freezing
- Blanch leaves 2 minutes in boiling water
- Flash-freeze on baking sheets before bagging
- Store 8-12 months at 0°F (-18°C)
Revitalize limp kale leaves using ice baths. Immerse leaves in water with crushed ice for 15 minutes to allow cells to slowly rehydrate. Remove the leaves after the time turns over, shake off excess water, and pat completely dry with a clean towel before placing them in the refrigerator. I've salvaged a market surplus, and it gave me 3 extra days of usable leaves for stir-fried rice.
Blanching creates color and nutrient retention. Use 1 gallon of boiling water per pound of leaves. After boiling, shock in ice water immediately, stopping the enzyme breakdown process. My frozen kale retained about 90% of vitamin C after 6 months, while 60% of vitamin C was retained in batches that weren't blanched.
Avoid some of the more common mistakes such as overcrowding the drawers of your fridge. If you keep greens stretched out in a single layer, there won't be any damage, while stacking them will bruise the greens. For frozen greens, be sure to label the bags with the date they were frozen. My vacuum sealer has helped me extend kale's shelf life to 18 months in the freezer since it prevents freezer burn.
Read the full article: How to Grow Kale: Complete Planting and Harvesting Guide
