Storing vegetables properly in the fridge helps maintain their freshness, flavor, and nutritional value. Here are some general guidelines for storing common vegetables in the refrigerator:
- Leafy Greens (Spinach):
- Remove any bands or ties.
- Cut off any undesired branches and roots.
- Wash and dry the leaves thoroughly.
- Place the leaves in a breathable produce bag or wrap them in a paper towel.
- Store in the crisper drawer.
- Root Vegetables (Carrots, Radishes, Beets, etc.):
- Trim the tops if they are still attached.
- Store in a perforated bag or a produce bag to allow for airflow.
- Place in the crisper drawer.
- Cruciferous Vegetables (Broccoli, Cauliflower, Cabbage, etc.):
- Wrap in a damp paper towel and place in a airtight container.
- Store in the crisper drawer.
- Bell Peppers:
- Store whole peppers in the crisper drawer.
- Tomatoes:
- Store tomatoes at room temperature until ripe, then transfer them to the refrigerator to slow down further ripening.
- Onions and Garlic:
- Store in a cool, dark and well-ventilated place. Do not refrigerate.
- Cucumbers:
- Store whole cucumbers in the crisper drawer.
- Mushrooms:
- Store in their original packaging or a paper bag.
- Avoid washing them until ready to use.
- Herbs:
- Store fresh herbs like parsley, cilantro, and dill in a glass of water, loosely covered with a bag.
- Basil should be stored at room temperature, preferably away from the fridge.
- Roots and Tubers:
- Store in a cool, dark and well-ventilated place. Do not refrigerate.
Remember, it’s essential to keep the refrigerator clean and maintain the proper temperature (usually between 34°F to 40°F or 1°C to 4°C) to ensure the longevity of your vegetables. Additionally, keep an eye on the freshness of your vegetables and use them before they start to spoil.
