Vegetables Storage: Ideas to waste less food

You know, storing vegetables properly, especially when it is very hot, is tricky. There is a great little trick, however, which involves using a kitchen towel, which is very helpful in this regard.

Vegetables can be stored in the refrigerator in the best way thanks to this ploy. But let’s see in detail!

Vegetables: the kitchen towel trick

Vegetables such as broccoli, but also carrots, celery and cauliflower, should be stored in plastic bags or in classic refrigerator containers. Generally, every self-respecting household appliance has a special area for fruits to ensure that they are stored as well as possible and prevent them from ripening quickly.

There are some vegetables that can be stored even better with the help of a damp kitchen towel. For example, asparagus: just wrap the stalks in a damp cloth, store them in an upright position, and you will get an outstanding result in terms of longevity.

The same applies to leafy vegetables: think escarole or lettuce. By doing so, they stay much longer fresh and retain their nutritional values. Once rinsed and dried, let’s wrap them in a kitchen towel and then spray a little water on top with a spray bottle if possible.

This way we will also save a lot of money, as the vegetables will last longer and we will not have to buy more. The most common vegetables that should be stored in the refrigerator are: asparagus, green beans, artichokes, carrots, cauliflower, celery, cucumbers, leeks, lettuce, mushrooms, fresh peas, peppers, broccoli, spinach, squash, zucchini, and eggplant.

Other vegetables, however, can be stored outside the refrigerator: for example, potatoes, onions, and tomatoes.

Freezing vegetables

In other cases, it might be useful to freeze vegetables, this way we could keep them on hand for a whole year. After purchase we could freeze them to preserve and conserve nutrients. We just need to know that we should blanch them first: so, let’s cut them into pieces or leave them whole, then blanch them for 1-2 minutes and put them in ice water right after. This way it interrupts the cooking process. Vegetables once frozen can be stored for up to a year!

It must be said, however, that for some types of vegetables this procedure is not recommended. Think of artichokes, eggplants, lettuce, potatoes, and cabbage. These are all foods that lose a lot of quality in terms of nutrition and also strictly olfactory and sensory.

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