Vegetable Preservation Techniques To Extend Their Life

Extending the life of your vegetables

Summer is synonymous with an abundance of fresh vegetables here in Canada. And since it’s not always possible to eat all our vegetables the same day they are picked, pulled or purchased, here are some tips to increase the longevity of some of them:

Celery can be stored for several weeks if it is placed in a well-sealed plastic bag in the fridge, immediately after bringing it home. You can also cut it into small sticks and preserve them in an airtight container.

Radishes last a lot longer if their leaves are removed before storing them. To maximize their longevity, place them in a bowl of cold water, or in a plastic bag in the fridge.

When they aren’t eaten on the day you buy them, it’s important to place them in the coldest part of the refrigerator. When kept at about 4 degrees Celsius, asparagus can be stored up to one week.

This is a rather delicate veggie and its condition degenerates quickly if it is not stored correctly. It’s always better to keep them in the refrigerator. If you buy them in bulk, place them in a brown paper bag; they will breathe better and stay firmer longer. If you buy them in a package, once it has been opened it is also better to transfer them to a paper bag.

Fresh garlic can be preserved for up to nine months (storage time varies with the type of garlic.) Just store in a dry place and keep at room temperature. Once garlic is exposed to humidity or cold, its germination process is triggered.

Iceberg lettuce can be stored up to one week in the vegetable drawer of your refrigerator. It will stay fresher if you place it in a perforated plastic bag. The worst enemies of this lettuce are apples, pears, and bananas, which emit a gas that will cause it to rot. So don’t store them together in the fridge!

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