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Keeping foraged flowers and leaves in good quality

johG_241326

Hi all.

I am wondering about how to keep things like sorrels, flowers and (pea) shoots in good quality (fresh) for a short period of time. I've noticed that restaurants/chefs often keep components like this in plastic containers. I tried keeping sorrels in a plastic container in the fridge for ~ two hours, but the sorrel leaves just folded up, and didn't keep the original structure that long.

I would be grateful if anyone has experience with keeping components like this in good quality, for a couple of hours - and if you would share it with me. F.i. - should I keep a lid on, room temperature, keep it cool or what? I'm especially concerned with the flowers, f.i. nasturtium flowers.

Thanks.

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tshewman

flowers and some herbs (parsley cilantro etc) stems in water (sometimes in fridge, sometimes not). Microgreen-like leaves damp towel in fridge. Sometime they don't like the fridge so I often split them (haven't figured out "the" system yet).

Afonso_Tito_de_Morais_164825

For individually picked flowers/leaves: keep in a container with damp paper covering then. For stems and branches: wet some paper heavily, wrap and tie around the base of the branch. Keep both moist constantly.