Posted on February 13 2017
Here are a few ways of rehydrating any of your vegetables and greens that are still green, but have gone soft or limp from being left in the air for too long.
This method works well with silver beet, English spinach bunches, kale, cauliflower, broccoli, beetroot, as well as all the herbs, such as parsley, basil, dill, mint, rocket bunches, etc.
First, get a bucket of water ready, cut off the ends of the greens or vegetable, put them in the water straight away as the ends of the vegetables will start to re-seal. Cover with a plastic bag. The bag prevents the moisture evaporating from the leaves into the air.
This process of bringing the greens back to life usually takes about 30 to 40 minutes. While the vegetables are soaking, you can feel if they have firmed up to touch and if they are ready to be removed from the water. Do not over soak as this may have the opposite effect.
With broccoli, cut the bottom of the stem off and follow the same process. However, with broccoli this process can take well over an hour. With cauliflower, cut them in half and put cut area in the water. With beetroot bunches, it is more challenging to rehydrate the green leaves. Cut them off and submerge the beetroot heads in water.