How to Store Vegetables

By January 2, 2013Kitchen How To, Lifestyle

how to store your vegetables

How to Store Vegetables

 

So many of us are storing our vegetables the wrong way! We aren’t little wives in the kitchen post finishing school anymore, so how are we to know the perfect procedure? After trial and error, as well as a lot of research I have answer to your edible conundrum. So bookmark this page, and stop wondering why your spinach wilted so quickly, or why your carrots are slimy…

 

Carrots ‐ Carrots love moisture. Wrap them in a damp towel and store in the fridge.

Cucumber ‐ Wrap them in a moist paper towel. They love moisture.

Cauliflower ‐ Just put in the fridge! It will last a while in a closed container.

Celery ‐ It is fine on the counter! Simply place in a cup  of shallow water.

Broccoli ‐ Place in an open container, and put in the fridge.

Garlic ‐ store in a cool, dark, place.

Onion ‐ Store in a cool, dark and dry, place. They love air, so don’t crowd them.

Mushrooms – Keep mushrooms in the refrigerator in its original wrapping until ready to use.

Peppers- Green peppers stay fresh longer than red or orange peppers. To keep them fresh for a couple weeks; store them in a plastic bag then in keep them in the crisper.

Tomatoes ‐ Never, ever, EVER refrigerate. FACT: tomatoes can stay for up to two weeks on the counter.

 

Beets ‐ Cut off the tops. Beets should be washed and kept in and open container with a wet towel on top.

Asparagus ‐ store in a glass or bowl upright with water at room temperature.  They will keep for a week outside the fridge!

Avocados ‐ To speed up their ripening place them in a paper bag with an apple.

Spinach ‐ Store loose in an open container in the crisper.

Arugula ‐ Wash in cold water and spin until completely dry. Arugula HATES water.

Basil ‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Cabbage ‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week, so, best used as soon as possible.

Corn‐ Un-husked corn keeps best in an open container.

Eggplant ‐ Place loose, in the crisper. Do NOT wash these bad boys. They don’t like water.

Greens ‐ Remove all elastic bands, twist ties, plastic bags etc. Greens must be kept in an air‐tight container; to keep them from drying out cover with a damp cloth or paper towel.

Green beans ‐ A damp cloth draped over an open container gives them just the right amount of dampness.

Sprouts – Under 40 degrees, they should last 10 – 14 days.

Herbs – A closed container in the fridge, will keep them fresh for a week. Freeze any excess in olive oil, and an ice cube tray.

Leeks ‐ Wrap in a damp cloth and place in the crisper.

Parsnips ‐ Store like a carrot, damp cloth.

Potatoes ‐ Store like garlic and onions.

Radishes ‐ Remove the greens and place them in an open container

Rhubarb ‐ Wrap in a damp towel and place in an open container in the fridge.

Rutabagas ‐ To keep the moisture, store in a cool, dark, place or  a closed container in the crisper.

Spring onions ‐ Remove ties and place in the crisper.

Sweet Potatoes ‐ Store in a cool, dark, place. Sweet potatoes don’t like the cold.

Zucchini ‐ Keep in the crisper.

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