1. Leafy greens: Store leafy greens like lettuce, spinach, and kale in a plastic bag in the crisper drawer of the refrigerator. Make sure to remove any damaged or wilted leaves before storing.
2. Root vegetables: Store root vegetables like carrots, potatoes, and beets in a cool, dark, and dry place such as a pantry or cellar. Remove any green sprouts or damaged parts before storing.
3. Cruciferous vegetables: Store cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts in a perforated plastic bag in the crisper drawer of the refrigerator. Make sure to remove any damaged parts before storing.
4. Tomatoes: Store tomatoes at room temperature away from direct sunlight. Do not refrigerate tomatoes as it can affect their flavor and texture.
5. Bell peppers: Store bell peppers in a perforated plastic bag in the crisper drawer of the refrigerator. Remove the stem before storing.
6. Cucumbers: Store cucumbers in the crisper drawer of the refrigerator, wrapped in a paper towel to absorb excess moisture.
7. Onions: Store onions in a cool, dry, and well-ventilated place such as a pantry. Keep them away from potatoes as they can cause each other to spoil faster.
8. Mushrooms: Store mushrooms in a paper bag in the refrigerator. Do not wash mushrooms until ready to use as moisture can cause them to spoil faster.
9. Zucchini and squash: Store zucchini and squash in the crisper drawer of the refrigerator, unwashed and in a plastic bag.
10. Herbs: Store herbs like parsley, cilantro, and basil in a glass of water with the stems submerged, covered loosely with a plastic bag in the refrigerator. Change the water every few days.
List the storage points that should be followed when storing different veggies
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1 answer