Fresh foods are the main source of vitamins. But how hard it is to keep fresh when it comes to storing vegetables and greens! Many housewives are still sure that tomatoes and cucumbers disappear within 3-5 days. This is not true!
7 secrets of freshness
Knowing certain secrets, vegetables and greens can be stored for weeks and months. There are at least 7 life hacks to keep them fresh.
Separate storage
It is very important that vegetables and herbs are stored separately from berries and fruits that secrete ethylene. This gas starts the ripening process. Tomatoes, cucumbers, zucchini quickly ripen and spoil.
Most ethylene emit:
- melon;
- apricot;
- an Apple;
- pear;
- banana.
In addition, it is advisable not to put certain types of vegetables together. Carrots and beets next to the tomato will become bitter. And if you put pepper along with potatoes, then it will soon become covered with eyes and sprout. Garlic and pumpkin are stored separately, as they quickly soak foods with their smell.
Cool
All products are better kept in a cool place. Cold inhibits rotting processes and various chemical reactions.
Most of the vegetables and herbs are recommended to be stored at a temperature of 0 to +5 degrees.
But there are exceptions. Tomatoes, zucchini, cucumbers, pumpkin, zucchini, sweet peppers and basil are thermophilic. They are stored at home on the balcony, in the cellar or just in the room.
Lack of sunlight
Another important point. The sun's rays, especially direct ones, contribute to the rapid spoilage of products. Therefore, vegetables and herbs that are stored outside the refrigerator should be covered with something and put in the shade.
Down with the tops
Before you send root crops for storage, you need to cut the tops, leaving a tip of 2 cm. Otherwise, the leaves will continue to grow, taking nutrients. If you do not leave the tip at all, the vegetable will dry faster than it could.
Minimum damage
Sores, bumps, creases contribute to the rapid deterioration of vegetables and greens. Through damage, fungi and bacteria penetrate inside. Products begin to rot.
To keep stocks fresh for a long time, it is important:
- fold vegetables so that they are not squeezed;
- store greens in a straightened form - you can not bend stems and leaves;
- timely remove spoiled root crops and leaves.
Proper packaging
Vegetables and greens “breathe” and emit carbon dioxide. Therefore, it is better to choose a package that passes air:
- paper wrapper;
- a grid;
- plastic bags with holes.
In a regular bag, vegetables and herbs will suffocate. Inside, perspiration will appear, the products will become damp and moldy.
Another option is cling film. Tightly wrapping it around each instance, you block access to oxygen. Typically, cabbage and greens, as well as cut vegetables, are packed in this way.
No by washing!
Pure vegetables look more appetizing and do not pollute the refrigerator. For this reason, many housewives immediately wash them, barely buying them.
Washed greens and vegetables disappear 2-3 times faster. The natural protective layer is easy to remove during washing. Water procedures lead to excessive accumulation of moisture and simply injure plants and fruits. If potatoes, carrots and beets are in clods of earth, remove excess dirt with a soft brush.
Where and how to store vegetables and herbs?
The vast majority of housewives use a refrigerator to store vegetables and herbs. Indeed, it always has a stable temperature. But at the same time, it is full of other products inside that negatively affect safety. And the place is not so much. And not every refrigerator compartment can boast of good air exchange.
For storing greens and vegetables, the lower shelf of the refrigerator with retractable containers is suitable - the so-called freshness zone with a maintained temperature of 0 degrees.
In the refrigerator store stocks that they plan to eat in the next 3-5 days. Maximum - for 14 days. The rest of the "wealth" is sent to the balcony or to the cellar, having arranged the place in advance.
Vegetables
In order for vegetables to stay fresh longer, care must be taken to maintain a stable temperature, humidity and good air exchange. The most suitable place in the apartment is a balcony, and in the house there is a cellar.
Vegetables store:
- in drawers for vegetables;
- on wooden pallets;
- on the shelves of the rack;
- in limbo.
Just placing them on the floor is not recommended. Lower root crops begin to rot quickly.
Tight but breathable packaging will help retain moisture inside the vegetables and prevent them from drying out.
How to store vegetables at home:
Vegetable names | Storage Temperature, ° С | Shelf life, days | Storage Features |
---|---|---|---|
Eggplant | +7–12 | 7–60 | Better stored in boxes wrapped in newspaper or covered in ash |
Zucchini | +5–10 | 7–180 | Cellar, lower shelf of the refrigerator |
Pumpkin | +10–14 | 60–180 | Balcony, cellar |
Zucchini | +7–10 | 14–120 | Cellar, dark place in the apartment |
Radish | 0 | 60–120 | In a plastic bag in the refrigerator, in a box of wet sand in the cellar |
Cucumbers | +7–13 | 10–14 | Balcony, cellar, upper shelf of the refrigerator |
Tomatoes | +7–21 | 4–14 | On the balcony in boxes in one layer with the stalks up |
ripe | |||
Green tomatoes | +10–21 | 7–120 | To delay ripening, green tomatoes are stored in straw, cut paper at a temperature of +11 to +13 degrees |
Beet | 0–2 | 30–210 | Cold store, cellar, boxes with sawdust, sand and peat |
Potatoes | +3–10 | 14–270 | On the balcony and in the cellar in drawers with small openings wrapped in burlap |
Sweet pepper | +7–13 | 14–40 | In a plastic bag in the cellar or on the top shelf of the refrigerator |
Hot pepper | 0–10 | 8–180 | Hanged in bundles on the balcony or in the cellar |
Onion | from -2 to +2 | 30–240 | In the cellar in the grid |
Garlic | from -1 to +13 | 90–210 | On paper in the fridge, on the balcony, in the cellar suspended in stockings |
White cabbage | from 0 to +1 | 20–240 | Hanged in the cellar, in drawers |
Broccoli | 0 | 10–14 | In cling film |
Chinese cabbage | 0 | 30–90 | In a film in a refrigerator or cellar |
Carrot | from 0 to +1 | 30–270 | In the cellar, in the basement, in bulk or in the sand |
Cauliflower | from 0 to +1 | 14–30 | In cling film in the refrigerator |
If you store onions and garlic in tights, they will not deteriorate for 8 months.
Greenery
Leafy vegetables tend to quickly wither and wither. Particularly disastrous is the lack of moisture.
There are 4 ways to store greens:
- In a vase. Asparagus, parsley, dill, cilantro can be placed in a vase or glass, like flowers. In this case, the top must be covered with a bag. Store the vitamin bouquet in a cool place in the apartment or on the top shelf of the refrigerator.
- In a container in the refrigerator. The second popular way to store greens. The bundles are wrapped in paper towels or napkins, and then placed in a food tray.
- In cling film in the refrigerator. Greens can be covered with 2-3 layers of film and placed in the lower compartment of the refrigerator.
- Suspended in bunches. Herbs with a high oil content (rosemary, thyme, oregano) are stored separately. They are best stored outdoors, tied in tight bundles.
Optimum storage temperature of greens:
Name | Storage Temperature, ° С | Shelf life, days |
---|---|---|
Parsley | 0 to +1 | 10–90 |
Basil | From +11 to +15 | 15–30 |
Chives | 0 to +1 | 7–30 |
Leek | 0 to +1 | 20–90 |
Spinach | 0 to +2 | 5–14 |
Celery | 0 to +1 | 10–90 |
Dill | 0 to +1 | 10–25 |
Lettuce | 0 to +1 | 14–21 |
What if the apartment is too hot?
You can use wet sand or sawdust, take stocks to the garage. If you have a lot of fresh vegetables, it might be worth buying a special refrigerator. Case with a useful volume of 6 cubic meters. meters will cost 125 thousand rubles.
How to save vegetables and greens for the winter?
Quickly spoiling vegetables can be salted, frozen, fermented in barrels or rolled up in jars. Greens are also canned, frozen and salted. And also dried. But it is best to grow fresh herbs on the windowsill in the cold season. At home, onions, watercress, cilantro, basil, dill, parsley, thyme grow well.
Proper storage of herbs and vegetables is the key to health. Use tables and life hacks, and you can enjoy the freshness and excellent taste of vegetables longer.