Tips for Storing Vegetables in the Refrigerator

To minimize out of the house during pandemics, many mothers shop for vegetables for the needs of one to two weeks at a time. Even though online shopping, this strategy is also still implemented. It's only natural, I must take into account the postage as well for each shopping time.

What often confuses is how to store all these vegetables so as not to quickly wilt or rot in the refrigerator. The following tips you can apply:

Green Leafy Vegetables

Green leafy vegetables such as mustard, kale, spinach, will be fresher when rinsed first before being coated with food paper and put in a container. You can also put it per serving once cooked into a plastic ziplock.

Carrots, Broccoli, Cauliflower

These vegetables last longer than green leafy vegetables. To store it, put it in a container and place it on your fridge shelf.

Mushrooms

Do not wash the mushrooms before they are stored. Mushrooms are best when stored in paper bags to allow the fungus to breathe. The reason is that the fungus has high water content and can evaporate. So storing it in a plastic bag can make it slimy.

Tomato

Store the tomatoes by putting them in a container only if the tomatoes are perfectly cooked.

Asparagus

This type of vegetable should be stored in the fridge by keeping the stems moist. You can wrap the stem with a wet wipe or insert the stem in an upright position into a glass of water.

Lettuce

Lettuce requires moisture and air circulation to stay fresh for longer. Therefore, you can store it in a perforated container such as a sieve.

Don't Get Close to fruit

Avoid storing vegetables close to the fruit to avoid them quickly withering or yellowing. Fruits such as apples, pears, and kiwis produce high ethylene so as to speed up the maturity of other fruits or vegetables that are nearby.

What Can't Be Stored in the Refrigerator

Pumpkins, tubers such as sweet potatoes, potatoes, or yams, and onions, are not to be stored in the fridge. They should be kept in a cool, dry place.