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Keeping Vegetables Fresh and Make them Last Longer

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 Tired of the spinach rotting in your fridge? Or your moldy potatoes at the bottom of the basket? Here's a run by on how to keep your vegetables fresh for longer... simple tips that will help you eat healthier and waste less!

Beetroot ‐ cut the tops off to keep beets firm, (be sure to keep & use the greens!) Store in the fridge, or a cool place.
Brinjal ‐ This is fine in a cool place for 2-3 days, otherwise put it in an open container in the fridge.
Broccoli ‐ Roll in a sheet of paper and place in the fridge.
Cabbage‐ Best stored in an airtight container in the fridge. Peel off outer leaves if they start to wilt.
Capsicum ‐ Store in a cool dry place or in the chiller of your fridge. Wash them right before you plan on eating them as wetness decreases storage time.
Carrots ‐ Cut the tops off to keep them fresh longer. Keeping them moist will keep them fresh... use a damp towel to wrap them or put them in a container, and then into the fridge.

Cauliflower ‐ This loses flavour very fast, so try not to store too long! But keep in the fridge in an open container for best results.
Corn ‐ For whole corn cob, keep with the husk on, and store in an airtight container in the fridge. Kernels should be put in an air tight container in the fridge or freezer (if you need to store for more than a week). If they’re in the fridge, make sure they are dry, and check for moisture every 2 days.
Coriander/ Mint/ etc – These are best stored wrapped in paper and put in the fridge. They could also last for 2-4 days just standing in a glass of water in a cool dark place.
Cucumber ‐ Are ok in a cool place for 2-3 days; if you plan to keep them longer than that, wrap in a damp cloth to preserve moisture, and keep in the fridge.
Garlic ‐ Store in a cool, dark, place.
Green beans ‐ They keep well in a humid environment – so wrap in a paper or a damp cloth and put in the fridge – they’ll last well for 5-7 days.
Green chillies – These can be stored in the fridge in an open container. Removing the stems will keep them fresher for longer.
Herbs - Fresh herbs like basil, oregano, thyme, rosemary etc are fine in a closed container in the fridge for 7-10 days. If you want to store longer than that, try freezing in an airtight container.
Lemons – These last well in the fridge, but stay surprisingly fresher if you rub them with a drop of coconut oil before storage.
Lettuce (and other green salad leafs) ‐ Keep wrapped in paper to absorb excess moisture. They should last well for 3-5 days.
Mushrooms - Store in a paper bag with holes poked in it to keep them dry.
Okra ‐ Store wrapped in paper in an airtight container; consume soon as it loses flavour when stored for a long time.
Onion ‐ Best stored in a cool, dark and dry, place with good air circulation. Avoid stacking too high.
Peas – Peas in pods stay well for 1-2 weeks in the fridge if wrapped in paper; keep them dry. If you want to store them for a longer time, it’s better to shell them and store the peas in an airtight container in the fridge.
Potatoes ‐ Store in cool, dark and dry place.

Radishes ‐ Remove the green tops and place the radishes them in an open container in the fridge.
Spinach (and other greens like fenugreek, saag etc) ‐ With these leaves it’s important that the leaves should be dry, yet should not dry out. Open the tied leaves, and store loose in an open container in the chiller tray if you are going to use soon. If you need to use the leaves after 2-4 days, then keep in an air tight container in the fridge.
Spring onions ‐ Remove any band or tie and place in the chiller.
Sweet Potatoes ‐ Store in a cool, dark, airy place and they will keep well for 3-5 days, or in the fridge if you need to store beyond that.
Tomatoes ‐ Ripe tomatoes can be stored in the fridge, but can also be stored in a cool place for 3-5 days. Unripe tomatoes can be put in a paper bag with an apple to ripen quickly.
Turnips ‐ Remove greens & store the same way as radishes and beets - in a open container in the fridge.
Zucchini‐ Can be kept in the fridge for 7-10 days.
Useful Tips:
• All vegetables WILL lose flavour, nutrition, texture and colour with time; so the best thing to do is to eat them fresh and minimize storage time.
• Leaving any top/ leaves on root vegetables – carrots, radish, beets etc draws moisture from the root, making them loose flavor and firmness; so cut the top off if you want to keep them fresh.
• If you notice any discolouration, or change in texture from original in any vegetable, discard it, or cut away the affected part.
• Fruit & vegetables should be stored separately.
• If you’re out of air tight containers for storing vegetables or the closed compartment of your fridge is full, then use plastic wrap/ zip lock pouches. But since plastic is NOT a very healthy medium, try and stick to metal containers.
• Open containers in the fridge can mean simply putting it in any fridge compartment with better air circulation.
• DO NOT use newspapers to wrap greens or any vegetables; close contact for even a couple of hours will cause the inks of the paper to leech into the vegetables: Use brown paper bags. I even use the plain side of the recycled print outs from my office!

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will tell my wife!! Thanks!

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