Beet and turnip greens are delicious in soups or stir fries. Store them separately as you would other leafy greens, and they should stay fresh for about a week. Radishes, while technically part of the cabbage family, act a lot like other root vegetables. They stay fresh for a long time in the fridge—sometimes up to three weeks—when stored in an airtight container, and they keep longer without their leafy greens attached you can eat these, too.
You can find typical red radishes year-round, but also keep an eye out for daikon radishes , watermelon radishes , and breakfast radishes. Common onions and garlic, members of the allium family, are easy to keep fresh if you keep them away from moisture, which makes them spoil faster. First, choose firm, unblemished bulbs with dry skins.
Second, store them in a cool, dry, dark place with air circulation—never in a plastic bag or airtight container. I keep my garlic and onions in a dry food storage container without the lid. You can store onions and garlic together, ideally not near the stove or other appliances, but keep them separate from potatoes: Onions and garlic thrive in low humidity 65 to 75 percent , while potatoes love cool, humid 85 to 90 percent air.
Refrigerate leftover cut onions wrapped in plastic or beeswax wrap or sealed in a food storage container. Both the bulbs and shoots are safe to eat, but you can also cut away the green parts and proceed as normal. It shines in soups, braises, salads, slaws, and stir fries. And it lasts for what seems like an eternity in the fridge. Although a whole head is bulky, you can store one naked in your crisper drawer. If space is an issue, you can store it quartered in a zip-top bag. The cut edges may start to oxidize after a week or two, but you can shave off the discolored parts and be back in business.
Like cabbage, broccoli and cauliflower are hardy and versatile. Whole crowns stay crisp for up to two weeks in plastic bags or in containers with lids. Store these thick-skinned gourds in a cool, dry spot and away from direct sunlight until you slice into them. Some types of winter squash can stay fresh and firm for months— cheese pumpkins and hubbards come to mind. As the weather warms up, some folks start to yearn for crisp salads or just lighter foods in general. Enter: escarole!
I love this leafy chicory for its crunch and its slightly bitter flavor. And I can attest that when stored properly it can keep for up to two weeks in the fridge. More hardy lettuce substitutes include curly endive, kale, and watercress—to name a few. Excess moisture causes leafy greens to rot faster in the fridge. Solution: Line the bottom of your refrigerator's crisper drawer with a towel. We all grab big heads of leafy lettuce with the intention of serving up light, healthy salads , but a few days go by and suddenly those crisp leaves become limp and soggy.
To lengthen the shelf life of leafy greens as well as other produce in your fridge, line the crisper drawer with paper towels. Another, more environmentally friendly option, Nasar adds, is using washable terry-cloth towels. Moisture in the fridge is what causes most fruit and veggies to lose their crisp texture and start to soften and go bad. Same goes for those plastic tubs that greens are often sold in: Line those with a paper towel, too. No matter what you're using, Nasar suggests swapping your towel option weekly, as it will start to get damp over time and that becomes a mold risk if left in the drawer for too long.
Particularly in winter months, berries can be a pricy investment, so it's important to make sure you're not losing any. Even in the summer, when they're in high season, you want to make the most of these sweet treats. Although some people use a vinegar bath for berries, Nasar says that can leave a taste residue even when rinsed, and it's actually not necessary. Simply giving the berries a hot-water bath of about 12 seconds can inhibit mold growth, previous research has found.
Another important step is letting berries dry completely before storing them in the fridge, adds Janilyn Hutchings, a certified food safety professional and food scientist at StateFoodSafety , an Orem, Utah—based food safety certification and training program for the hospitality industry.
That can prevent mold, keeping your berries fresher longer, she says. A big bag of russet potatoes can be a lifesaver on busy weekdays. The starchy vegetable can quickly be turned into a baked potato, french fries , or morning hash browns to feed a hungry family. The downside of keeping a large bag on hand is that potatoes stored for an extended period of time begin to sprout. Keep your spuds ready to eat by storing them in a cool, dry place, as sunlight and moisture encourage sprouting.
For both food safety reasons and food quality reasons, keep cut fruit in the refrigerator. Ethylene: The Ripening Hormone. Ethylene is a small hydrocarbon gas. It is naturally occurring, but it can also occur as a result of combustion and other processes.
Some fruit will produce ethylene as ripening begins. Mangoes, apples and pears are examples of fruit that produce ethylene with ripening. Ethylene is responsible for the changes in texture, softening, color, and other processes involved in ripening. Ethylene is thought of as the aging hormone in plants. In addition to causing fruit to ripen, it can cause plants to die.
It can be produced when plants are injured, either mechanically or by disease. Source: www. Disclaimer: The information provided is for educational purposes only and does not constitute medical advice. Always seek the advice of your physician or qualified healthcare provider with any questions or concerns about your health. Check with your doctor before beginning any nutrition or exercise program.
Never disregard or delay seeking medical advice because of something you have heard or read in this article or the internet. Boost Your Immunity. Causes Most fruits and vegetables go bad because of damage caused by microorganisms such as bacteria and mold, enzymatic processes or bruising. Storage How you store your fruits and vegetables has a significant impact on their lifespan.
Ripening Some fruits ripen after they are picked. Ripening after Picking Other fruits continue to ripen after picking. Refrigeration and Spoilage All fruit can spoil. Cut Fruit Fresh cut fruit always requires refrigeration.
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