We all love how healthy leafy greens can be. But one of the most frustrating things about keeping your kitchen stocked with veggies is how rapidly they become unusable. It seems like after buying or harvesting your greens, there’s only a blink of an eye before you’re tossing them out.
This might be something you’ve noticed especially with arugula. So, why does arugula go bad so quickly?
Our objective is to give you the answer to that inquiry. We’re also going to explain to you what you can do to keep arugula good for as long as possible.
Quick Answer: Why Does Arugula Go Bad So Quickly?
Leafy greens in general are pretty delicate. They’re not designed to survive for long once they’ve been separated from the living plant. Arugula is no exception to this rule, and qualities such as moisture and air can speed up its decaying process after it has been harvested.
What Factors Cause Leafy Greens to Go Bad?
There are two main conditions that contribute to how speedily a veggie goes bad: humidity and air.
While arugula loves moisture in its daily garden life, once it’s harvested, that same moisture it once loved becomes an enemy. A tiny amount of moisture can help your arugula from getting too dry, but even slightly more than it needs can cause it to rot.
This makes sense if you think about it. The best conditions for speeding up decay in general are usually heat and moisture.
Now let’s consider air and the process it plays in the decay of veggies. Air is necessary for the growth of mold and bacteria, which are crucial parts of the rotting process. When you seal out air, it’s like putting something in a time capsule because it makes the environment hostile to bacteria and mold.
Read Also: Why Does Arugula Have Black Spots?
Here’s What You Can Do to Preserve Your Arugula Longer
As you can imagine, the key to making stored arugula last longer has to do with cutting off the elements that make it break down. That means you need to limit the air and moisture around your arugula in storage.
One of the most efficient storage methods we’ve found involves paper towel and a sealable plastic bag. Start, like always, by rinsing and drying your arugula.
Once the leaves are completely dry, carefully bundle them in paper towel. Place the paper towel package in the bag and seal it shut.
Another option is to store your arugula in a reusable sealing container, such as these ones. Line the bottom and sides with paper towel.
Place your arugula in the paper towel-lined container, then lay some more paper towel on top. Seal the container with the lid.
Voila! You’ve successfully stored your arugula so that it will last for around a week.
As much as we love our leafy greens, it can be annoying to deal with just how quickly you need to toss them out. From the moment you put them in your vegetable crisper, the pressure is on to use them up as soon as possible.
Although we wish it to be different, arugula is the same way. Luckily, if you store it properly with paper towels and an airtight container, you can ensure your arugula will be edible for a longer amount of time in storage.