We all know it’s best for us to incorporate fresh vegetables in our diet, but it can be difficult to know how best to store them.
Keep your fresh veggies from spoiling before you’re ready to eat them with these easy tips from Health Management Resources, a national healthcare company specializing in weight loss and weight management that partners with Via Christi Weight Management:
- Leafy greens: Before you put them in the crisper drawer of the refrigerator, throw out any bruised or rotted pieces. If they’re not prewashed, bathe them in icy cold water with a little lemon juice or vinegar to add crispness. Store dry leaves (either air or spin dry) in a clean, perforated plastic bag.
- Root vegetables: Most root vegetables can be stored unwashed in the crisper, either loose or in plastic bags. The exceptions are potatoes and onions which should be kept in a cool, dark, well-ventilated place.
- Mushrooms: Clean individual mushrooms with a damp paper towel. Allow to dry. Next, place in a paper bag and store them in the refrigerator on a shelf, not the crisper.
- Tomatoes: Keep at room temperature for the best flavor. To ripen faster, put them in a paper bag.
- Some vegetables, like corn, should be eaten the day you bring them home for the best flavor.