Consuming fresh vegetables is important to our daily diet. It gives us optimum vitamins and nutrients that keeps us healthy and fit.
Fresh vegetables does not necessarily mean freshly picked vegetables from the garden, it can also refer to fresh vegetables harvested a few days before that were stored perfectly to maintain its freshness.
Knowing how to store our vegetables properly is necessary because we can still derive the same amount of nutrients from them, even a few days after harvesting. In addition, the texture and taste are also preserved. This also means that we are not wasting the hard earned money that we used for purchase.
Here are some tips that can be helpful:
1. Do not wash vegetables before storing
Storing wet vegetables makes it more prone to bacterial growth. It is better to wipe vegetables with a dry cloth or paper towel before storage. It is a good practice to wash vegetables just before you are ready to use them.
2. Wrap leafy vegetables in paper towel then place in a plastic bag before refrigerating
Dry paper towels absorb excess moisture especially in leafy vegetables. This is also applicable to sliced vegetables such as tomatoes, onions, and pepper. This keeps them fresh longer.
3. Put root crops and bulbs in a dark plastic bag
Root crops and bulbs tend to sprout when exposed to sunlight. Placing potatoes, onions, ginger, and garlic in dark plastic bags prevents exposure from the sun.
4. Remove damaged or spoiled vegetables from the group
Vegetables that are damaged or about to be spoiled can affect the other vegetables in the package. It is a good practice to inspect all the contents of the package before storage to prevent contamination.
5. Store herbs in a cup of cold water
Have you seen cooking shows wherein the chef cuts his fresh parsley from the vase? Storing herbs on a cup of cold water similar to placing fresh-cut flowers in a vase with water keeps them fresh longer.
Do you have more tips to share? It is now your turn.
Joy Felicidad says
Very nice site! in fact I’ve found your site thru youtube and I’m actually a fan of your cooking. I’m quite good in cooking but still need to learn more. Thanks.
Sin says
Since i worked from a fruit and vegetables import export company (we’re the one distributing veggies and fruits in most of SM supermarkets, Puregold, Makro and some restaurants in metro),heres a few tips i learned that might come in handy too.
Keep fruits and vegetables separate, in different drawers, because ethylene can build up in the fridge, causing spoilage.
Keep vegetables that are sensitive to ethylene gas (a chemical emitted by many fruits and some vegetables which is a ripening agent), such as brassicas, leafy greens, beans, carrots, cucumbers, eggplant, peas, peppers,potatoes,and AWAY from ethylene-gas producers like mushrooms, tomatoes, avocados, apples or bananas.
Some fruits and vegetables emit odours that can affect the taste of other foods. A box of baking soda in the fridge absorbs both odours and moisture. Remove the top layer of soda periodically to maintain its effectiveness.
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