In the past, the only method I knew to store the leaves of Gynura procumbens or Sabungai was to keep them in the refrigerator inside a plastic container. I simply washed the leaves, drained them and then put them in an old recycled ice cream plastic tub (in place of a tupperware container). I would then take out the tub and open it at the dining table where I ate the leaves raw during dinner.
For the most part, they would keep for a while in the refrigerator, probably a week. After that, parts of some of the Gynura procumbens leaves would start to darken into a gray color and turn soft. I just threw these leaves that had gone bad because I had so much that were still good. Somehow, though, it's still a waste to throw these out, especially when I learned that there's a way to keep them longer in the refrigerator for two weeks or longer.
