By Ranita Ray
Ever wondered why some vegetables wither quickly while others stay vibrant? Discover the secrets to proper vegetable storage and maintain optimal freshness, flavour, and safety. Let's navigate the labyrinth of vegetable storage. Here are tips for storing 12 veggies properly.
Wash, dry, and wrap lettuce in a paper towel to keep it fresh. Store in the fridge's crisper in a ventilated container for the best freshness.
Before storing spinach and keeping them crisper, clean and dry the leaves. It adds life to their longevity.
Kale can survive colder temperatures if stored in an airtight container or perforated bag in the fridge.
Zucchini can last a few days at room temperature, but keep them cool for prolonged storage.
French beans might appear rugged, but they are prone to wither. Unwashed green beans taste best in the fridge's crisper drawer.
Cauliflower also needs special care. Refrigerate cauliflower heads in a perforated plastic bag to avoid mold.
Store cabbage heads in a plastic bag, eliminate broken leaves and consume them within a week to keep cabbage heads fresh.
For carrots, remove the tops, and store them in a perforated bag in the fridge.
Keep hard-skinned varieties like butternut squash and pumpkins in a dry, cool place.
Ripe tomatoes are best stored at room temperature in a cool spot. It must be placed away from the direct sunlight.
Keep garlic in a cool, dry place with airflow, away from sunlight, to prevent sprouting.
Preserve onions by storing them in a cool, dry, well-ventilated area away from potatoes, avoiding plastic bags.