Vegetable Storage: ideas to waste less food and keep it for long time

Storing vegetables the right way once you get them home will keep them fresh and safe to eat longer. Some types of vegetables and fruits should be stored in the refrigerator, while others need to ripen before they can be refrigerated, and some are best stored at room temperature or in a cool, dry place. Want to learn more about how to store your favorite vegetables? The current article reveals everything you should know.

Vegetables, how to store them longer with this foolproof trick!

Most vegetables, such as carrots, broccoli, cabbage and celery, should be stored in a plastic bag or a closed container in the refrigerator drawer. Mushrooms are best stored in a paper bag. Vegetables should be stored in a different part of the refrigerator than fruit to prevent them from ripening too quickly.

Asparagus should also be stored in the refrigerator, but in a different way than the rest. It is important to keep the stems moist by wrapping them in a damp cloth or napkin, or storing them upright in a bowl or glass of cold water. This way they will keep better and last longer.

Leafy greens such as lettuce, salad, and escarole stay fresh longer if they are rinsed, dried, and wrapped in a kitchen towel. Once this is done, spray water with a spray bottle along the closed tea towel before storing the vegetable in the refrigerator. You can also store Chinese cabbage, chard, kale and spinach this way. With this expedient, vegetables will last longer without running the risk of throwing them away after a few days, and you will also save on groceries from time to time.

Vegetables that can be stored at room temperature

  • Potatoes (1-2 weeks, up to 3 months in a cool, dark place)
  • Sweet potatoes (1-2 weeks)
  • Beets (1 week)
  • Onions (1-2 months)
  • Tomatoes (1-5 days, then refrigerator)

Storage tips :

Potatoes, sweet potatoes, tubers, root vegetables in general should be stored in a cool, dark, dry place outside the refrigerator, such as a pantry. You can also store garlic, squash, beets and turnips this way.

For tomatoes to have the best flavor, they should be left at room temperature out of direct sunlight so that they have an optimal ripening process before being transferred to the refrigerator.

Vegetables to be stored in the refrigerator :

  • Asparagus (3-4 days)
  • Artichokes (3-4 days)
  • Green beans (3-5 days)
  • Broccoli (3-5 days)
  • Brussels sprouts (3-5 days)
  • Cabbage (1 week)
  • Carrots (3-4 weeks)
  • Cauliflower (1 week)
  • Celery (1-2 weeks)
  • Cucumbers (1 week)
  • Leeks (7-10 days)
  • Lettuce (1 week)
  • Mushrooms (4-7 days)
  • Peas in pods (3-5 days)
  • Bell peppers (1-2 weeks)
  • Spinach (3-5 days)
  • Squash, zucchini, eggplant (5-7 days)

Vegetables: how to freeze them perfectly to make them last up to 1 year

Freezing vegetables at home after purchase is a quick and easy way to preserve nutrients and enjoy the flavor of all seasonal vegetables throughout the year. To store vegetables in the freezer, you should know that most vegetables, must be blanched before freezing. This means that whole or cut vegetables should be boiled for 1-2 minutes and then immediately placed in ice water to stop the cooking process. Frozen vegetables keep well for up to a year.

However, freezing is not recommended for some vegetables: artichokes, escarole, eggplant, lettuce, potatoes, radishes, cabbage, and sweet potatoes.

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