6 life hacks on how to properly store vegetables and fruits to prolong their life
“I bought several bags of fresh vegetables and fruits. I was going to eat this for a month and not go to the store. And a week later I threw out a lot of it – it got spoiled, ”says one of the editors of Beautyhack.ru. Sound familiar? Now more than ever, you want to minimize the number of outings, even if it is a run to the nearest supermarket wearing a mask and gloves. But the reality is that many people’s eating habits run counter to the current reality of having a lot to cook and planning ahead for the contents of the grocery basket. But you also need to know how to store food – many of them do not last long. The material contains six tips on what to buy first and how to extend the shelf life of fruits, vegetables and herbs.
Onions, garlic, potatoes and zucchini: stored at room temperature for 1 to 3 months
If you store onions and garlic in a dark, dry place, they will last up to three months. The only thing is that during this time they can begin to germinate, so before use, green shoots will need to be removed.
Potatoes can be stored in a cool, dry and dark place for up to two months. Before cooking, check for blackheads or sprouts on the tubers – these must be removed during cleaning.
Zucchini can also stay fresh for over a month. And for this they do not have to be kept in the refrigerator. Most importantly, during cooking, use the whole zucchini or freeze part.
Cabbage, carrots, celery: refrigerated for 2 to 4 weeks
All of the above products can also be stored for a long time if the right conditions are created for them in the refrigerator. To do this, you need to put them in special containers with air access.
Cabbage has basically become one of the most popular foods today. You can make fresh salads from it (the recipe is here), stew and ferment. The latter option is especially recommended. Nutritionist Irina Pisareva explains that sauerkraut holds the record for vitamin C and antioxidants. In addition to salt, add carrots, beets, ginger or cumin to the dish. After fermentation is complete, it can be stored in the refrigerator for several months.
Cale: stored in the refrigerator for up to two weeks
Kale can stay fresh longer than regular greens and lettuce. But also subject to the storage conditions in the refrigerator – containers with air holes are again useful here. Keep all leaves fresh and remove spoiled ones.
Asparagus, zucchini, cucumber, broccoli: stored in the refrigerator for two days to a week
Now is the season of asparagus, but it must be borne in mind that in our latitudes it does not appear from the garden, therefore it will not lie in the refrigerator for long. It is better to cook such a product right away. As for other vegetables: zucchini is stored for 4-5 days in the refrigerator, cucumbers for a week, broccoli for a week, but make sure that it does not turn yellow and the stems do not become soft.
Avocado: Stored at room temperature for up to 5 days (but consider fruit ripeness when purchasing)
You don’t need to refrigerate avocados. Especially if you bought a hard fruit. It will lie quietly for 4 or 5 days at room temperature and will taste even better.
Fresh herbs and herbs: about a week
To prolong the freshness of parsley, cilantro, green onions, wrap them in a damp paper towel and refrigerate. The moisture will gradually evaporate from the paper, but not from the greenery. If you see that the towel is dry, wet it again.
Another life hack: store vegetables separately from fruits and do not put everything in one plastic bag. This is due to the ethylene gas that fruits emit – it promotes the ripening of other foods nearby.