How to Store Vegetables and Herbs? — Cuisine Cravings
How to Store Vegetables and Herbs? Every Sunday, I visit the markets and stock up on plenty of fresh produce to eat throughout the week. I hate buying vegetables from the grocery store because it nearly spoils the moment I leave the store, as if I had turned off its life support system. However, I’ve discovered that by purchasing the freshest stuff possible and storing it properly, I can get a much, much longer life out of most items. Most vegetables typically only last 3–5 days. You just need to preserve your produce properly so that you’re either providing it the moisture and air it needs or removing the moisture and air that will ruin it. You don’t need to purchase those freshness sachet devices to put in your crisper. Here are a few items that, in my experience, should be stored properly to increase their shelf life.
How to Store Vegetables and Herbs
How to Store Vegetables and Herbs at Home Properly?
Because parsley requires water, storing it is similar to storing recently cut flowers. Just place it in a glass jar with the stalks partially submerged in water. Put a plastic bag on top of it. The ideal way to store this is in the refrigerator, but because the bunch is so large, I frequently am unable to do so and instead choose to leave it out on my counter. How to Store Vegetables and Herbs This does indicate that after a few days, some of the leaves will start to turn yellow, but by then, I’ve typically already consumed the majority of them, so I just give the remainder to the bunnies!
I always place my coriander, mint, and basil in a plastic bag after wrapping it in a dry paper towel. Any leaf that has a propensity to turn black and slimy should be dried out. Since coriander frequently has the root attached, I once read that you should keep it in water like parsley. You might want to give that a try. The coriander stalks/roots and leaves can also be wrapped in damp paper towel and kept in a plastic bag.
How to Prevent Celery From Bloating
Unwrapped celery will get mushy after one or two days in the refrigerator. Cut the celery into pieces as follows: 1) Give the outer leafy tips to the bunnies; 2) Put the root end in the compost; 3) Put the outer stalks in a sealed plastic bag in the refrigerator; and 4) Make stock with the inner stalks and leaves.
How to Store Broccoli and Cauliflower
When properly prepared, broccoli and cauliflower keep exceptionally well for more than a week. When exposed to air, broccoli and cauliflower typically become limp like celery and their green parts start to turn yellow like parsley. I separate my broccoli and cauliflower into florets (the stem goes to the compost or the bunnies) and keep them in an airtight jar with a dry paper towel on the bottom and top. How to Store Vegetables and Herbs This prevents the floral pieces from becoming sticky by removing any extra moisture, and the paper towel’s inevitable dampness preserves it crisp and fresh (and also prevents the cauliflower from going brown).
Baby spinach and other leafy greens: How to Store
The enemy of leafy greens is moisture. I keep all of my lettuces, rocket, baby spinach, and ordinary spinach in the same storage container. They resemble soft herbs in many ways, so I first trim them all down and, if necessary, remove any stalks. How to Store Vegetables and Herbs I next put the greens inside a plastic bag that can be sealed and line it with dry paper towel. I remove all the air and then carefully close the container (useful for maximising fridge storage!). If you replace the paper towel after three to four days, they will last longer.
Kale: How to Store It
If you use kale in soups as I do, I’ve found that portioning it out, removing the stems, and freezing it in plastic bags is the easiest method to keep it. Simply remove it from the bag frozen when you’re ready to use it, and you can easily crumble it into soup.
How to Store Leeks and Spring Onions
Wrap the root end of these absolutely fresh for a couple of weeks (or even longer!) in a damp paper towel before wrapping them tightly in plastic wrap, cling film, or a plastic bag (one of the loose ones). Apply the same method to leeks (although I usually store mine in a large sealable plastic bag).
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