How To Keep Vegetables Fresh - COMPLETE GUIDE
Almost every vegetable loses its freshness very fast on room temperature.Only for a few hours vegetables not only loses its water and wilt, but in same time all vitamins and minerals which are sensitive on air and light are destroyed, fungi and bacteria are spreading and cause vegetables to rot which significantly decreases cookery value.
Store in refrigerator
After harvesting, in vegetables are continuing all processes for exchange of matter. Considering that supplying from native growing is disrupted, all the matter in vegetables is constantly processed and decomposed. Low temperatures can delay this process for a while.
Refrigerator with several different temperatures. Separating refrigerator into parts with different temperatures enables proper vegetable storage: 0 °C / 32 °F to 1 °C / 33.8 °F for salads, 5 °C / 41 °F for potatoes, and 10 °C / 50 °F to 12 °C / 53.6 °F for other vegetables.
So, ideally place for storing vegetables, with some exceptions, is the refrigerator. Best conditions for storing vegetables might be when different vegetables are separated into foils. In that way is maintained humidity of 90% which is necessary for every kind of vegetable. Sensitive types of salads and leafy vegetables, without packing, are dried fastest and change their flavor, which especially come to the fore after cooking.
Some kinds of vegetables should be stored on a cool place, not packed, but on a dry place. In this category especially belong pumpkins, which have large quantities of water, same as onion and garlic, which, if are stored in right way they will have long life. And tomatoes are very sensitive to humidity and big chill.
In many cases freezing is good way to keep freshness of vegetables or ready meals. However, not all kinds of vegetables are good for freezing: leaf salads, radishes, and similar vegetables which have large quantities of water, primarily here comes vegetables which are used fresh, wherever after thawing they lose their properties. Some types of vegetables should be shortly boiled before freezing ( ex. the flesh of the pumpkin, eggplant, cabbage). Another types of vegetables, like tomatoes , aren't good for freezing, but after thawing can be used only for cooking.
|Types of vegetables||Freshness||Temperature of storing||Duration in frozen state|
|Beans||3 weeks||0-1 °C||boiled 9-12 months|
|Eggplant||3 weeks||10 °C||boiled 8-9 months|
|Cauliflower||2-4 weeks||0-1 °C||boiled 8-10 months|
|Broccoli||1-2 weeks||0-1 °C||boiled 8-12 months|
|Chicory||4 weeks||0-1 °C||boiled 8-10 months|
|Chinese cabbage||2-4 months||1 °C||is not suitable|
|Endive||3 weeks||0-1 °C||is not suitable|
|Pea in shell||1 week||-1 °C||boiled 9-12 months|
|Anise||3 weeks||1 °C||boiled 4-8 months|
|Green beans||1-2 weeks||7-8 °C||boiled 9-12 months|
|Kale||2-3 months||-1 °C||boiled 8-10 months|
|Cucumber||1-2 weeks||7-8 °C||raw 5-6 months|
|Potato||8 months||4-5 °C||boiled 3 months|
|Garlic||6-7 months||0-1 °C *SDP||is not suitable|
|Kohlrabi||3 months||0-1 °C||boiled 7-9 months|
|Cabbage||5-8 months||0-1 °C||boiled 8-10 months|
|Lettuce||1-2 weeks||0-1 °C||is not suitable|
|Pumpkin||3 months||10-12 °C *SDP||boiled 3 months|
|Spring onion||1 weeks||0-1 °C||is not suitable|
|Horseradish||12-18 months||-2 - -1 °C||raw 4-6 months|
|Carrot||5-6 months||1 °C||boiled 8-10 months|
|Pepper||3 weeks||8-9 °C||raw 3-4 months/boiled 6-8 months|
|Parsley||8 weeks||-2 - -1 °C||raw 6-8 months|
|Leek||2 weeks||-1 - 0 °C||boiled 6-8 months|
|Radish||3-5 months||0-1 °C||is not suitable|
|Rhubarb||3 weeks||0-1 °C||is not suitable|
|Beet||6 months||0-1 °C||boiled 10-12 months|
|Celery root||5-6 months||0-1 °C||boiled 6 months|
|Asparagus||2 weeks||1-2 °C||raw 2-3 months/boiled 6-9 months|
|Spinach||1 week||0-1 °C||boiled 10-12 months|
|White celery||4 weeks||0-1 °C||boiled 8-10 months|
|Tomato||1 week||8-10 °C *SDP||little suited|
|Sweet corn||1 week||0-1 °C||boiled 8-12 months|
|Onion||8 months||-1 °C *SDP||potted 3-6 months|
|*SDP - Store in a Dry Place|
Author: GoodFoodRecipes.net team