In order for the vegetables that appear on our table every day, in the menu, to please with their freshness, you definitely need to learn how to store them. It should also be understood that there should be an exclusively individual approach to any vegetable. Compliance with these rules will also help significantly save your budget.
Storage space
The storage location for each vegetable depends on its need for temperature, the amount of light and humidity.
Some vegetables need a low air temperature, these are beets, cabbage, broccoli, cauliflower, turnips, celery, carrots, Brussels sprouts. Some, on the contrary, cannot stand the cold, these are potatoes, green tomatoes, melon.
There are enough options for places where you can store vegetables: this is a refrigerator, pantries, containers, and a garage, and therefore it is important to know how to store vegetables.
Individual approach
Potatoes like dark and cool places with good air circulation. The best such places are basements and garages. If potatoes are stored in the refrigerator, then they risk acquiring a sweet taste, and if the storage conditions are violated, then the potatoes will sprout quickly.
Carrots keep well in the cold. To retain moisture, it must be wrapped in a plastic bag and stored in the refrigerator. Peel carrots just before use.
Cabbage, broccoli, cauliflower are stored in the refrigerator for a long time, but it is advisable to consume them within a week.
Tomatoes are great finicky. They are stored at room temperature and in no case washed. Cold not only disrupts the structure of tomatoes, but also completely kills their aroma and taste.
Eggplant does not last long. For 2 days, you need to use their stocks. If their shelf life assumes a longer amount of time, then they must be placed in a dark, cool place.
Chives have a rather watery texture. Before you put it in the refrigerator for storage, you need to wrap it in paper or foil.
Asparagus is kept in the refrigerator, wrapped in a damp cloth. For a day, or even two, in such conditions, asparagus can even continue to grow.
Mushrooms do not like heat and light, and therefore they will be satisfied with the lower shelf of the refrigerator. But you only need to wash them before processing.
Cucumbers, zucchini prefer dark and cool places, the refrigerator will also suit them perfectly. These vegetables should not be stored for more than a week.
Celery will settle in the refrigerator even for a week, but at the same time you need to take into account its strong specific smell, and therefore pack well, maybe even hermetically.
The corn should be used as much as possible the next day.
Peppers should be stored unwashed in the refrigerator to prevent mold, but never wrapped in cellophane. A vegetable container is suitable for them.
Lettuce and greens are well washed, dried and placed first in a paper bag and then in a plastic bag. Within three days they need to be eaten.
Garlic feels good in the refrigerator. Chilled and easier to clean.
Storage nuances
Do not store onions, potatoes, garlic and pumpkin together. They are also kept away from other vegetables.
Green vegetables are ripened at room temperature, only then they are placed in the refrigerator.
Care must be taken to ensure that vegetables do not become moldy, otherwise mold will quickly infect healthy foods as well.
