Store vegetables properly
Few have the time to go to the market every day and get the fresh vegetables for lunch. Once a week is usually shopping day, then the green stuff just a little bit well stored. For each variety, the first thing at home is the plastic wrap or? bag away. Far away from fruit (some of them, for example apples or tomatoes, but the ripening gas absorbs ethylene, which causes the vegetables to spoil faster).
And then store dark and cool. Well, who has a deep cellar, preferably one with natural soil. Or one has made a ground rent, but that's another story. Then just a fridge. But beware: not every vegetable is suitable for that!
Which vegetables are stored where best?
| Room temperature | Cool & dark | Fridge | ||
| eggplant | x | Ripen immature at room temperature | ||
| artichokes | x | |||
| avocados | x | Wrap in newsprint | ||
| cauliflower | x | In the vegetable compartment 4 days | ||
| broccoli | x | In the vegetable compartment 5 days | ||
| mushrooms | x | In a paper bag or a tea towel 1 week | ||
| chicory | x | Put in damp cloth, avoid light, keep for several days | ||
| iceberg lettuce | x | Wash and then put in a freezer bag | ||
| fennel | x | Wipe in damp cloth, 1 week | ||
| spring onions | x | Can you put in a glass of water and cover | ||
| cucumbers | x | x | Cucumbers can be left in the fridge for at least three to four days | |
| carrots | x | Put herb away, wrap in damp cloth, 1 to 2 weeks | ||
| potatoes | x | Never store bright, otherwise they will soften and germinate | ||
| garlic | x | Best in a special stone pot | ||
| lettuce | x | x | ||
| kohlrabi | x | In the vegetable compartment 1 week | ||
| leek | x | Vegetable tray 5 days. In no case store next to the butter, otherwise it will taste like leeks | ||
| paprika | x | x | Vegetable tray at least 4 days | |
| mushrooms | x | In a paper bag 3 to 5 days, Shiitake until 1 week. In no case in plastic! | ||
| radish | x | Leave leaves, then keep them for about 2-3 days | ||
| Brussels sprouts | x | Packed in a freezer bag for 3 to 4 days | ||
| Red and white cabbage | x | x | In the fridge 2 weeks, in the cellar 1-3 ° C with high humidity up to 4 months! | |
| asparagus | x | Beat in a damp cloth for up to 2 days | ||
| tomatoes | x | (X) | At room temperature for 1 week, when they are very ripe, keep them in the fridge for another 2-3 days | |
| zucchini | x | 3 to 4 days | ||
| onions | x | Cool, dry and airy, preferably in a special stoneware pot |
In some refrigerators, there is a "freshness"? or? 0 degree zone ?. Here the vegetable compartment is close to the freezing point and has a relatively high humidity through filters. However, these low temperatures do not like all vegetables that are allowed in the fridge: Eggplants, peppers, cucumbers and tomatoes should stay outside better. Some subjects also have corners where it is particularly cold, so you have to be careful with salads or radishes, which can easily freeze.
Vegetables left? Freeze!
Can you freeze almost anything? the exception are salads, radishes, radish and cucumbers. Most of the vegetables should be blanched beforehand, so cleaned and washed briefly (1 to 3 minutes) into the boiling water. Then chill off ice-cold so that the cooking processes come to a standstill and fill in portions in freezer bags.
You do not have to blanch eggplants, peppers and zucchini. Also asparagus can be peeled and raw in the freezer, if you want to prepare it, just directly deep-frozen in the boiling water.
