Best Storage Methods for Harvested Escarole

Escarole, a leafy green vegetable belonging to the chicory family, is commonly grown for its crisp and slightly bitter leaves. After harvesting, it is crucial to store escarole properly to maintain its freshness and quality. Here are some of the best storage methods for harvested escarole:

1. Refrigeration

Refrigeration is the most common and effective method to store harvested escarole. Start by removing any damaged or wilted leaves. Gently wash the escarole leaves under cold running water to remove any dirt or debris. Pat them dry with a clean towel or use a salad spinner to remove excess moisture.

Next, wrap the escarole leaves loosely in a damp paper towel or place them in a perforated plastic bag. This helps to maintain the moisture level and prevent wilting. Store the wrapped or bagged escarole in the vegetable crisper drawer of your refrigerator. The ideal temperature for storing escarole is between 32°F (0°C) and 40°F (4°C).

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2. Root Cellar Storage

If you have access to a root cellar or a cool, dark, and well-ventilated storage area, you can store harvested escarole there. Remove any damaged or wilted leaves and gently wash the escarole as mentioned earlier. Shake off excess water and allow the leaves to air dry partially.

Bundle the escarole leaves together, making sure the stems are aligned. Wrap the stem ends with a damp paper towel to maintain moisture. Place the bundled escarole in a perforated plastic bag or wrap it loosely in a damp cloth. Store the escarole in the root cellar, ensuring it is away from other fruits and vegetables that release ethylene gas, which can accelerate spoilage.

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3. Blanching and Freezing

If you have a surplus of escarole, blanching and freezing can be an excellent storage method. Start by washing the escarole leaves thoroughly and removing any damaged or wilted ones. Bring a large pot of water to a boil and blanch the escarole leaves for 2-3 minutes.

After blanching, transfer the escarole leaves to an ice bath to cool them quickly and stop the cooking process. Drain the leaves and pat them dry. Pack the blanched escarole leaves into airtight freezer bags or containers, removing as much air as possible. Label the bags with the date and place them in the freezer.

By following these storage methods, you can prolong the shelf life of harvested escarole and enjoy its fresh taste and nutritional benefits for an extended period.

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