Why are my Rucola and Lettuce washed in ice-water? I bought rucola and lettuce at the grocery store today and on the packaging is said in Dutch Drie keer gewassen in ijswater which translates to washed three times in ice-water.
Is there a reason why ice-water seems to be the water washing of choice, instead of water in general? Is it for a longer shelf life or freshness? I might be missing something obvious here. Could someone clarify?
Using cold/ice water helps crisp up leafy vegetables.