All About Malunggay leaves
Your complete guide to malunggay leaves - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Malunggay leaves Last?
Storage times and freshness tips for malunggay leaves in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge3-5 days
Signs of Spoilage
Wilting, yellowing or browning of leaves, dark spots, slimy texture, strong or unpleasant odor.
How to Check
Visually inspect for vibrant green color and crispness. Touch the leaves; they should feel firm, not limp or slimy. Smell for a fresh, earthy aroma; discard if there's a sour, moldy, or off-putting smell.
Storage Tips
Do not wash until just before use, as moisture accelerates spoilage. Store unwashed leaves in an airtight container or a plastic bag lined with a paper towel to absorb excess moisture. Keep away from fruits that emit ethylene gas (e.g., apples, bananas) as this can speed up yellowing.
frozen6-12 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches), excessive ice crystals, dull color, off-smell after thawing.
How to Check
Visually check for signs of freezer burn or a significant change in color. After thawing, the texture will be softer than fresh, but it should not be mushy or slimy. Smell for any off-odors; it should still retain a mild, fresh scent.
Storage Tips
To freeze, wash and thoroughly pat dry the leaves. You can either freeze them whole in a freezer-safe bag, or blanch them briefly (30 seconds in boiling water, then an ice bath) before freezing to help retain color and nutrients. Alternatively, you can puree the leaves with a little water and freeze in ice cube trays.
cooked in fridge3-4 days
Signs of Spoilage
Mold growth (fuzzy white, green, or black spots), sour or fermented smell, slimy or unusual texture, significant discoloration (darker or duller than when cooked).
How to Check
Visually inspect for any mold. Smell the dish for any sour, yeasty, or unpleasant odors. Check the texture; it should not be slimy or unusually sticky. If in doubt, it's safer to discard.
Storage Tips
Store cooked dishes in an airtight container within two hours of cooking. Reheat thoroughly to an internal temperature of 165°F (74°C). Avoid reheating multiple times.