The Best Way To Store Vegetables To Keep Them Fresh Longer

Isn’t it frustrating to throw vegetables in the bin because they rot faster than you can eat them?

Like most people, you probably shop for a week’s (or two) worth of groceries at a time. Which means that you face the issue of making sure your vegetables remain fresh for as long as possible. Unfortunately, vegetables wilt and rot quickly when not stored properly. Increasing your food waste and of course money from buying the produce.

Proper storage of vegetables can extend their freshness for a couple of weeks. Reducing food waste and allowing you to enjoy their crisp, delicious flavors, and nutritious contents. Keeping vegetables fresh is actually very easy and only takes minimal effort. You just have to consider 3 important things.

  1. Vegetables evaporate their water content quickly when exposed to high temperature causing them dehydrate and decay faster. That is why most of them should be refrigerated to keep their freshness. If they stay at room temperature, they should be in a cool environment with good air circulation. Taken out from plastic bags which keep the heat inside and away from appliances that release heat when operating.
  2. Moist allows molds and other microorganisms to grow causing vegetables to soften and spoil. It is recommended not to wash vegetables before storing to avoid this problem. However, in some instances that they need to be clean before storing. For example, when they are freshly harvested with lots of soil attached. It is best to let their excess water drip first at room temperature before keeping them in the fridge.
  3. Ethylene gas. This is an organic chemical that is present in some fruits and vegetables which promotes ripening. Making them soft and sweet. Many vegetables are ethylene sensitive, particularly the leafy greens, which would decay quickly when expose to ethylene.

Proper handling and storing of vegetables are the keys to keeping them fresh for a long period. Traditionally, we rely on the crisper in the fridge to prolong the freshness of vegetables. But there are better ways to keep them crisp, tasty, and nutritious for a longer time.

Following the 3 important things to consider when storing veggies, it is crucial to avoid: heat, excess moisture, and mixing ethylene producing with ethylene sensitive vegetables. You can easily do this by storing the perishable goods in closed containers with paper towels at the bottom and top. Then put them inside the fridge.

This way the ethylene sensitive vegetables are protected from ethylene releasing ones preventing them from decaying faster. With paper towels in the containers, the evaporated water content of the produce is absorbed. Avoiding moisture in the container which can cause vegetables to rot quickly. Low temperature slows down the decaying process of perishable goods that is why refrigeration is helpful in keeping veggies fresh longer.

However, not all vegetables should be refrigerated. There are some that stay better and longer when at room temperature. For instance, potatoes. Storing them in the fridge will increase their sugar content and cause them to scorch when fried. Low temperature will also promote potatoes to sprout as it mimics their growing environment.

Potatoes are best placed in a cool, dry, and dark area to keep their freshness. This will allow them to stay crisp for up to 3 months. Other root crops like sweet potatoes, garlic, and onions can also be stored this way. Carrots, radishes, and beetroots on the other hand are better in the fridge. At room temperature it will only take them up to 5 days to decay. While they can last up to 2 weeks when refrigerated. It is important to cut off their tops prior to storing. As leaves rot fast which can easily spread into the root.

Making sure that your produce is fresh is essential to make them last longer. Choose richly colored vegetables. Avoid those with limps, soft spots, and other damages. For root crops, they should be hard and heavy for their size to know that they are newly harvested. Keep away from buying cut, sliced, or peeled veggies as they could be old stocks. If you can’t resist stripped down veggies, it’s better to cook them first rather than the unpeeled veggies.

Additional tip. Herbs are very easy to grow. You can put them in a container with water to allow their roots to grow. Cut leaves for your salad and allow more stem to emerge. You can transfer them in the pot and place near on a windowsill to catch some sunshine. This way you can have endless harvest of fresh herbs right from your kitchen. 

Isabella Whitmore is a happy wife and a mom of two who enjoys sharing helpful tips about cooking and household. She works at https://electrickettlesplus.com, wherein she writes about different types of electric kettles to help people find the right kettle for them.

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