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How to Store Vegetables to Keep them Fresh

In this article, you will find useful tips, as well as a brief memo on storing large and weekly supplies of vegetables, and herbs

A few general rules

According to the information here, you should store vegetables separately from fruits. The fact is that apples, pears, bananas, and apricots emit ethylene – a gas that accelerates the ripening and spoilage of nearby fruits and vegetables. Store tomatoes, potatoes, and peppers separately (including separately from each other). They also emit ethylene and greatly affect the taste and quality of other vegetables. Always cut the tops of root crops. Before you put carrots, beets, radishes, turnips, and other root vegetables in the refrigerator, you need to cut their tops, leaving only a small tail 0.9 inches long to protect the vegetable from drying out.

Also, before storage, root crops need to be cleaned with a soft brush of the remnants of the earth. Wash vegetables and herbs (except greens) only before use, and not in advance. It is very convenient to wash all products at once before putting them in the refrigerator, but it turns out that this speeds up the spoilage of plant products. But greens can be washed before storage by soaking them in a sink with water. Store vegetables in loose and perforated packaging and containers. Make sure that the vegetable storage bag has openings to ensure good airflow. The fruits should lie freely in the package, because the closer they are located to each other, the faster they begin to rot.

Vegetable Storage Memo

Potatoes

Where and how to store potatoes: potatoes do not tolerate long-term storage in the refrigerator, since at low temperatures starch begins to turn into sugar. Potatoes like dark, cool (41 ° F to 44.6 ° F) and dry (not more than 85% humidity) places. Therefore, large stocks, cellars, pantries, insulated garages or balconies are best suited for storing. Small stocks of potatoes can be stored in the apartment in the kitchen cabinet or, say, under the sink. A weekly supply of potatoes can live on the bottom shelf of the refrigerator. Before sending the tubers for storage, they need to be sorted out, leaving only healthy and strong potatoes (winter stocks should be sorted another 2 times during the winter).

Storage time: 3 weeks in the apartment, and up to 5-6 months in perfect conditions.

Cucumbers

Where and how to store cucumbers: in the refrigerator.

Storage time: 5 days.

Tomatoes

Where and how to store tomatoes: at room temperature, for example, on a countertop or in a closet. Tomatoes cannot be stored in the refrigerator – they lose their aroma and become tasteless at temperatures below 50 degrees F. If you need to keep tomatoes for more than three days, then you can put them on the bottom shelf of the refrigerator, and then restore the aroma and taste by keeping them at room temperature for about 1 day.

Storage time: 3 days – the optimal shelf life for ripe tomatoes. Tip: to ripen unripe tomatoes, hold them in a paper bag at room temperature

Garlic

Where and how to store garlic: garlic can be stored in a closet or on a countertop, in a pantry or cellar. The main thing is that air circulates freely around it. Garlic should not be stored in the refrigerator, because at low temperatures it quickly loses its aroma and taste. Storage time: 2 months.

Onions

Where and how to store onions: onions can also be stored in a closet or on a countertop, in a pantry or cellar. The main thing is that air circulates freely around it.

It is best to store onions in mesh bags (in which it is often sold in stores) to get the ventilation. If there is no mesh bag, you can put them in a bowl and, if desired, cover them with a “breathing” cloth, but not a lid. It is undesirable to store whole onions in the refrigerator, but it is better to store chopped onions there and for not more than 4 days.

Storage time: 2 months.

Cabbage (white and red)

Where and how to store cabbage: in the refrigerator, on any shelf.

Storage time: 2 weeks.

Brussels sprouts, Savoy and Chinese cabbage, cauliflower

Where and how to store: in the refrigerator.

Storage time: 1 week.

Carrots

Where and how to store: in the refrigerator.

Storage time: 2 weeks.

Sweet pepper

Where and how to store pepper: in the refrigerator, away from other vegetables.

Storage time: 1 week (green pepper); 5 days (red, yellow and orange pepper).

Chili pepper (fresh)

Where and how to store: in the refrigerator.

Storage time: 2 weeks.

Note: dried chili peppers can be kept for 4 months in an airtight container.

Broccoli

Where and how to store broccoli: in the refrigerator, on any shelf.

Storage time: 1 week.

Beets and it’s tops

Where and how to store beets: in the refrigerator. Before placing the tops (by the way, very useful) in the refrigerator, you need to cut and put them separately into a plastic bag.

Storage time: 3 weeks, tops – 3 days.

Eggplant

Where and how to store eggplant: in the refrigerator.

Storage time: 5 days.

Zucchini and pumpkin

Where and how to store: in the refrigerator, cellar or other dry, dark and cool place.

Storage time: 5 days.

Avocado

Where and how to store avocados: in the refrigerator.

Storage time: 3 days. Tip: To make an unripe avocado ripen, keep it at room temperature in a paper bag until soft.

Artichokes

Where and how to store: in the refrigerator.

Storage time: 1 week.

Ginger

Where and how to store ginger: in the refrigerator.

Storage time: 3 weeks. Tip: Ginger can be frozen for up to 6 months. If you want to grate ginger, you will not have to defrost it.

Mushrooms

Where and how to store mushrooms: in the refrigerator, preferably in a paper bag.

Storage time: 1 week.

Turnip

Where and how to store turnip: in the refrigerator.

Storage time: 2 weeks. Tip: Turnip leaves are very useful, so they are often used to make broths. Separate the tops from the root crop and store it separately in a plastic bag. Leaves will remain fresh for 3 days.

Radish

Where and how to store radish: in the refrigerator.

Storage time: ideally up to 3 days, but it can be 2 weeks. Tip: remove leaves from root crops to extend their freshness.

Asparagus

Where and how to store: in the refrigerator. Before storage, cut off the ends of the asparagus, and then wrap it in a damp towel and put it in a plastic bag.

Storage time: 3 days.

Leek

Where and how to store: in the refrigerator. Before storage, it is necessary to cut off and discard the dark green tops of the leek and leave the roots intact.

Storage time: 1 week.

Mustard

Where and how to store: in the refrigerator.

Storage time: 3 days.

Okra

Where and how to store: in the refrigerator, in a paper bag.

Storage time: 3 days.

Peas (English and snow peas)

Where and how to store: in the refrigerator, leaving in pods before use.

Storage time: 4 days.

Rhubarb

Where and how to store: in the refrigerator.

Storage time: 1 week. Tip: Rhubarb leaves are not recommended for consumption in large quantities, as they can be toxic.

Swede

Where and how to store: in the refrigerator or in the cabinet.

Storage time: 1 week at room temperature, 2 weeks at low temperature.

Storing Herbs and Greens

Greens (parsley and dill)

Where and how to store greens: in the refrigerator. Small bundles can be stored in glasses with water as bouquets.

Storage time: 5 days.

Shallot

Where and how to store shallots: can be stored in a cabinet or on a countertop, in a pantry or cellar. The main thing is that air circulates freely around it.

Storage time: 1 month.

Spinach

Where and how to store: in the refrigerator. Tip: No matter how the fresh leaves look, follow the expiration date printed on the package, as bacteria can develop.

Lettuce

Where and how to store: in the refrigerator.

Storage time: 5 days. Tip: Even if the leaves look fresh, follow the expiration date printed on the package.

Watercress

Where and how to store: in the refrigerator.

Storage time: 4 days.

Celery

Since celery is porous, it is especially vulnerable to the absorption of odors from other foods. Where and how to store: in the refrigerator.

Storage time: 2 weeks.

Deciduous herbs (basil, cilantro, spring onions, tarragon, parsley, mint)

Where and how to store greens: in the refrigerator.

Storage time: 3 days (basil, cilantro, spring onion, tarragon); 5 days (parsley, mint).

Tip: Wrap a bunch of greens in a damp paper towel before storage to keep it fresh longer.

Woody herbs (rosemary and thyme)

Where and how to store: refrigerator.

Storage time: 2 weeks.

Arugula

Where and how to store: in the refrigerator.

Storage time: 5 days.

Radicchio (red chicory)

Where and how to store: in the refrigerator.

Storage time: 4 days.

Samphire (fennel)

Where and how to store: in the refrigerator.

Storage time: 5 days.

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