Cooking Tips and Recipes

March 26, 2010

Keep Vegetables Fresh Longer

It is a common problem for household ladies to keep the vegetables fresh for long time and they are always in search of some useful tricks to preserve the vegetables. I bring the solution of this problem for you, follow the tips given below and enjoy fresh vegetables.

  • Combine and group the vegetables that can be stored with same way. For instance, green onions, lettuce, Spanish and other vegetables of green leaves can be stored combined. They require low humidity temperature and can be kept in the same portion of refrigerator.
  • Green vegetables should kept with their leaves and cut the leaves when you start cooking
  • Keep inspecting the stored vegetables and if they are getting spoiled separate them frequently.
  • them. Also keep moist paper in the plastic bag in which you keep green vegetables.
  • Avoid washing vegetables before storing them. Only wash them when you have to use them as washing will susceptible to produce bacteria in vegetables.
  • Root vegetables should be kept in fridge after packing in plastic bag. Cut off the leafy top of the vegetables as carrot, radish, beets and turnips etc. keep some holes in plastic bag as this will allow the air goes through drying moisture of the vegetables. Usually root vegetables can be stored for two weeks.
  • Keep mushrooms in brown paper bag and avoid using plastic bag for this purpose.
  • Potatoes should be stored in dry and cool environment and put an apple to keep the potatoes maintain their taste and freshness. In this way potatoes will not root quickly.
  • Keep garlic and onion in such environment from which air travel as they can smell if they are packed. Darker space is better for onion and garlic. Use hanging basket in this regard.
  • Tomatoes should be kept away from sunlight and in room temperature. Remember that tomatoes can be stored for 3-4 days only. However tomatoes can be kept in refrigerator by cutting them in slices for several days.

How long you can keep vegetables

  • Beans, cauliflower, cucumbers, leafy greens, leeks, lettuce, peppers, scallions and summer squash, for 1 week.
  • Root vegetables like beets, carrots, parsnips, radishes and turnips, for 2 weeks.
  • Parsnips and rutabagas, for 3 weeks.

Follow the tips mentioned above regarding care and keeping vegetables fresh for long time.

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