Buying so many vegetables is fine but how do we store them the right way? From leafy vegetables to potatoes and tomatoes, here is a list that will help you in knowing the right way of storing the vegetables. While some need to be stored in the fridge, some need to be ripened before putting in the fridge and some are good at room temperature in a dry place. This simple guide will tell you how to store the veges the right way.
These vegetables stay fresh way longer once you have rinsed them and wrapped them in a paper towel and refrigerated in a container or plastic bag which is resealable. These veges include bok choy, spinach, akle, lettuce and other leafy greens.
These should be in the fridge and it is necessary to keep the stalks moist. Wrap them in damp paper towle or store in a glass of water like flowers in a vase.
Store the potatoes, sweet potatoes, yams, garlic, onions and pumpkins in a cool dark place or in a dry spot outside your fridge like in a cupboard maybe.
For the best-tasting tomatoes, it is important to store them at room temperature and that too away from direct sunlight. This tip helps when we want the tomatoes to ripen evenly. After ripening you can keep them in the fridge.
What To Store In Cupboard
Potatoes: 1-2 weeks
Tomatoes: 1-5 days
Onions: 1-2 months
What To Store In The Fridge
Asparagus: 3-4 days
Beans: 3-5 days
Beets: 2 weeks
Broccoli: 3-5 days
Cabbage: 1 week
Carrots: 3 weeks
Cauliflower: 1 week
Celery: 1 week
Corn: 2 days
Cucumbers: 1 week
Green onions: 7 days
Lettuce: 1 week
Mushrooms: 4 days
Peas while in the pod: 4 days
Capsicum: 1 week
Potatoes (new): 1 week
Mushrooms are best stored in a paper bag.
Other vegetables should be stored in plastic bags or containers or in the vegetable trays of the fridge.
Vegetables should be kept away from the fruits so that they do not ripen very fast.
Storing Canned Vegetables
Canned vegetables can be stored for 1-2 years. Read the label to track better. Some of them will have a use by date but if you store them in the right conditions then they can be stored and will remain safe to eat after that date as well.
- Freeze your vegetables if you think you cannot consume them very soon. This way you also preserve the nutrients.
- You can also blanch the vegetables before freezing them. So just boil them as a whole or cut it into pieces and boil for 1 or two minutes and then immediately place in ice-cold water which stops the cooking process. This prevents the vegetable from getting freezer burn. Frozen vegetables will be fine for up to one year.
- Freezing is not recommended for eggplant lettuce greens, potatoes (other than mashed), sweet potatoes, radishes and sprouts.