Keeping green vegetables fresh
The local stores' selection and quality of good green vegetables is pretty limited. When I travel to the city I stock up on bok choi, napa, ba tai, brussel sprouts, cilantro, etc. Some wilts or yellows quickly, others last fairly well - sometimes for a couple weeks. The same vegetable that lasts well one time might wilt and yellow in a couple days the next time. Any suggestions on how to keep the greens green??
Wrap your greens in 1 or 2 paper towels, then replace in the plastic bag. Helps a lot. I sometimes put my herbs in a glass of water for the stems, and store in the fridge.
There are specific products like Green Bags, that help to store fresh produce, but I've not tried any of them.
Like monavano, I use the paper towel method when I don't have time to wash immediately.
Clean & spun greens are always stashed in the green bags. I've been using those bags for years, with fantastic results. Greens are always good for at least a full week, if not more, with those bags.
Storing in the salad spinner works well too. And things like mint and oregano do really well in a mug of water (change every few days).
I would say it is important to make sure you are buying the freshest ones at the market by giving them a good inspection. When I get back from the Farmers' Market, I wash my greens and herbs, give them a good shaking--left wet they can get mushy--and then roll each bunch in a paper towel and then into a plastic bag. They will last a good week or more.
Green bags have been pretty well debunked on the Cookware board and elsewhere. It may well be the case that the people who like them are seeing the difference between just tossing the greens in the fridge in their original plastic wrapping and taking the time to re-wrap in a better plastic. Like many people, I get good results with paper towels (dampened if the produce seems droopy) and any zipper bag or rubbermaid container. Also, using the crisper bin does make a difference.
The vegetables you buy from the stores all have diffeent expiration dates. They simply are at different stages, so the will stay green for differen durations. When shopping these greens, I pay close attention to what stage they are at. Try to avoid buying the very ripe ones. If do, consume them first before others.
For artichokes, asparagus and celery, I cut off an inch or so from the base. Stand them in a jar or vase and cover with a plastic bag, then store in the fridge. This works with broccoli too, actually any vegetable with a stem.
I do this even if I'm going to cook right away. Just a few hours in the fridge will make a difference. The stalks draw up water and are fresher than when I bought them.
Think of how a florist stores cut flowers... If they weren't kept in water they would wilt very quickly.