Top Tips For Storing Vegetables
Here is your A to Z of how best to store vegetables, keeping them fresh for as long as possible. There are specific things to know, and there are even certain combinations of items that ought not to be stored together. Remember how good they are for your overall health; eat plenty of them throughout the week.
Loosely wrap in plastic. This will prevent moisture from getting gin. Alternatively, treat it like a flower and store in a cup of water which you re-fill every few days.
Although perhaps a fruit, nutritionally it functions as a vegetable. It is best to store them unripe at normal room temperature. Unripe avocadoes are quite tough, so to get them just right you might try putting them in a paper bag with an apple. Once ripe (touch to test), store in a refrigerator to stop the them from becoming over ripe.
Make sure you separate the leaves from the roots before storing them separately in a plastic bag. The leaves should remain fresh for three days.
Transfer into a sealable bag. Place a towel or paper towel in with it in order to soak up any excess moisture. This will help to extend its freshness.
If your carrots still have their green stems on, take them off so that they won’t drain the nutrients out of the roots, ie. the carrots, then put them in a sealed container submerged in water.
These will keep for four months, so long as your use an airtight container.
Refrigerate them with the husks intact, for no longer than two days.
Wrap them up in paper or a regular towel and put into a resealable bag, leaving one small air hole. Don’t store together; wrap each cucumber separately.
As long as there is enough air circulating around it, it should last for two months.
This can be frozen for up to six months. It’s not even necessary to thaw it before grating.
Place them in a cup of water, as with flowers. Store them at room temperature, changing the water every few days.
First rinse the greens as soon as you get home, then let them dry on a towel on the counter. Once dry, roll them up in the towel and store in the refrigerator. When you want to eat them just unroll and, voila! If they were in a plastic bag, just ensure that there are holes puncturing the bag so that the greens don’t get moist and go moldy.
Unfortunately, bacteria can develop quickly so you’d be best to consume before the date on the packaging.
There are two golden rules with mushrooms: Never store mushrooms in an airtight container or bag. Never wash them until you want to eat them. If they are in an open bag, keep them open so that they have a chance to ‘breathe’ in your refrigerator.
Onions and Potatoes
Never store root vegetables and onions together because the specific gases they emit will mean they both spoil more rapidly.
Store them in a cool, dark place. Don’t wash them first, and ensure they’re kept away from other vegetables. If stored correctly they can last for months; however, keep an eye on your batch and weed out any that show signs of rotting.
The same advice as with lettuce; disregard their appearance and consume according to the date. Bacteria can develop more rapidly than you might think.
Separate the leaves from the roots and then store separately in a plastic bag; the leaves will stay fresh for three days, and the turnips should last for two weeks if kept refrigerated.
It is actually possible to freeze vegetables; it preserves their nutrients and elongates their taste way beyond what you can achieve with a refrigerator or cool place. It is best to blanche, ie. boil the whole or cut up pieces, cook for 1-2 minutes, then plunge into cold water, before freezing. They should then be good for up to a year! However, this is not advisable for the following: artichokes, Belgian endives, eggplants, lettuce greens, potatoes, radishes, sprouts, and sweet potatoes.