Last week I wrote some tips on storing fruits without using plastic containers or packaging, so I’ll continue today with some information about preserving vegetables.
Store without plastic – Vegetables
- cabbage – can be stored up to one week in a cool pantry away from direct sunlight; if the outer leaves are soiled or begin to soften it is best to remove them before eating
- carrots – can be kept in a closed carton box; or covered in water, which you should change daily or every two days
- broccoli – should be kept in the refrigerator in a container without a lid, wrapped in a damp towel
- celery – does well at room temperature in half a glass of water
- corn – can be kept at room temperature one or two days without being cleaned of leaves and silk, though it is best to consume the day you buy it
- cucumbers – if eaten in two days they can very well be left at room temperature; but if you want to keep for a few days, it is best to put them in the refrigerator wrapped in a damp towel
- eggplant – are best left at room temperature as long as they are not washed
- garlic – should be kept in a cool, dark place (they’re good for a long period of time)
- onions – should be kept in cool dry place in forestry type boxes to allow air circulation
- potatoes – need the same conditions as the onion: store in a cool, dry place in forestry boxes to allow air circulation, but never put the potatoes and onions together
- spinach and lettuce – are best kept in the refrigerator without being previously washed
- tomatoes – shouldn’t be kept in the refrigerator more than two days because they lose their nutritional qualities and their taste changes; it’s best to keep them on your counter in a bowl, if they’re not ripe you can put them in a paper bag with an apple
- avocado – is best kept in a paper bag at room temperature
- peppers – keep in a cool place and only wash before eating
