Why we triple-wash ugu and spin it dry

Ugu comes in with field soil in the crease of the stem, and no single wash reaches it. We run three tanks at falling turbidity, so the last water the leaf touches is the cleanest water on the floor.

Then we spin. A leaf packed wet sweats, and a pack that sweats goes slimy at the bottom long before the top of it turns. Thirty seconds in the spinner is the cheapest shelf life we buy.

Buyers who receive ugu from us and store it above 4°C still see the three days. Below that, four. The variable is almost never the wash — it is the fridge at the other end.