Tips for Keeping the Vegetables Fresh for Much Longer
One of the most frustrating things ever is when vegetables go bad before you can get to eat them. We live such fast paced, hectic lives, visiting the supermarket daily for fresh produce is just not on the cards, so we buy extra and then it spoils! This article was designed with the frustrated in mind and the tips provided here will help you optimize the shelf life of your vegetables.
Storing vegetables will require a certain amount of time and patience so read on to find out what you need to do to get the best out of your veggies. You can not only extend shelf life but also preserve the nutrient value of the vegetables, keeping them fresh for longer periods of time.
All fruit and vegetables produce a gas called ethylene as a part of their natural cycle while aging and ripening. This gas is odorless and tasteless and more importantly quite harmless; however, the gas buildup inside the refrigerator causes vegetables to rot faster. There are several good products on the market that can help to prevent the build up of ethylene gas in your refrigerator and keep the vegetables fresh for a longer period of time.
Some useful tips for you to make use of are:
Asparagus stems should be snipped and then placed in a small amount of water in the refrigerator to preserve its freshness.
Plunge broccoli into ice cold water if it has wilted, it will crisp up and become ready to be consumed.
Store cucumbers in the coolest place possible to prevent them from softening and turning over ripe. Warm temperatures are not good for cucumbers which have a tendency to turn soft very quickly.
Leaving the stalks on tomatoes helps to lengthen shelf life.
You must have seen the apple bags in supermarkets, the ones with the holes in them. You need to store vegetables in perforated plastic bags in the crisper drawer of the refrigerator. You can make holes in the plastic bags yourself modeling them along the lines of the bags the supermarkets use.
Do not put fruits in the same drawer as your vegetables because of the ethylene gas that builds up.
Carrots should be stored in a plastic bag to remain crisp for as long as 4 weeks in the refrigerator. Harvested carrots can be stored in a container packed with dry sand and kept in a cool place – remove the leafy tops first.
Eggplants, broccoli, beetroots, kohlrabi, lettuce, celery and mushrooms will all stay fresh for at least 7 days in the crisper drawer of your refrigerator.
It is best to buy vegetables as fresh as possible whenever you have the opportunity rather than storing too much in the refrigerator. The main reason for this is the ethylene gas build up.
Finally, you should eat more vegetables and fruit to keep fit and healthy; this is one of the simplest ways to stop your produce from going bad so often. Let those vegetables find their way into you rather than the garbage bin!
Related: Healthy food