Since my diet mainly consists of fresh vegetables and fruits, and these products, unfortunately, are perishable, I took care of their proper storage so as not to run to the store every other day. Below is a list of the tips I found. If you know anything else, write! I would appreciate that.
- Fruits such as apples, bananas and peaches release ethylene gas, which makes vegetables wither faster. Therefore, it is best to keep these fruits separate from vegetables. By the way, if you want the avocado to ripen as quickly as possible, put it in a paper bag along with the apple and leave it at room temperature.
- In the refrigerator, place paper napkins or towels at the bottom of fruit and vegetable containers: they will absorb moisture, which can spoil the vegetables.
- Not all fruits and vegetables need to be refrigerated. For example, avocados, tomatoes, peppers, onions, garlic, sweet potatoes, and potatoes thrive in a dark, dry, cool place.
- Sluggish carrots can be reanimated by peeling them and placing them in very cold water for a couple of hours.
- You need to wash vegetables and fruits immediately before use.
- After the purchase, all vegetables, fruits and herbs must be taken out of the package, and all rubber bands and strings must be removed from the bundles of greens.
- For vegetables such as carrots, beets and radishes, be sure to cut off the greens, otherwise they will take moisture and nutrients from the root crop during storage.
- Chives and celery stalks are best kept refrigerated in a container of water at the bottom and replaced every 1-2 days.
Separately about lettuce leaves:
- Remove all bad leaves and wormhole leaves immediately after purchase.
- It is better to store cabbage salads whole, and leafy ones – sort out, divide the leaves and fold them neatly.
- Store salads and herbs in the refrigerator and dry.
- To freshen the greens after refrigeration, simply immerse them in ice water for a few minutes, then shake them and let them dry.
- Do not even expose the lettuce leaves to sunlight for a few minutes – they will wither very quickly.
Herbs that are used in small amounts are best frozen. Beforehand, they must be thoroughly washed, dried, finely chopped, divided in portions into plastic bags or containers and frozen.