Mdlf Blog

There’s nothing as inviting as a big bowl of fresh salad on the kitchen counter? But very often you end p throwing vegetables within couple of days as the vegetables that were fresh few days before, have turned into wilted leaves. Keeping vegetables fresh is essential to ensure a ripe, crunchy bite every time and most importantly to retain key nutrients of each vegetable. To keep your veggies fresh, crisp and full of flavor, follow these suggestions.

Never wash your vegetables before storage as wet vegetable put to storage is susceptible to bacterial growth. Put leafy greens in a plastic storage bag, as bags will provide moist environment to help retain moist environment. Root vegetables like beets, carrots and turnips (with their leafy tops cut) must be kept in perforated bags in the fridge. Group those vegetables together that have same storage guidelines.

Most other vegetables like artichokes, cucumber and beans also do well in plastic bags in the fridge. If you do not wish to keep vegetables in refrigerator, put them by wrapping in a wet towel with their tops cut. Non-refrigerated vegetables like garlic and onion stay fresh in cool spots where air can circulate without much moisture content. Tomatoes should be kept at room temperature away from direct sunlight whereas potatoes do well at cooler room temperatures.