Have you been storing your vegetables in the fridge in plastic bags that vendor packs them in? Stop it right now! All plastic is made from chemicals that have the potential to harm a person’s health. The chemicals that make up plastic include BPA and DEHA. Plastic grocery bags and food storage bags also have the chances of tearing while shifting food around in the refrigerator, creating conditions for the spread and growth of bacteria.
So, How to Store Some Common Vegetables Without Plastic?
Beans, shelling– open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets– cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness.
Broccoli– place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Cabbage– left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week , so, best used as soon as possible.
Carrots– cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower– will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Cucumber– wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant– does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage- place loose, in the crisper.
Garlic– store in a cool, dark, place.
Onion– store in a cool, dark and dry, place- good air circulation is best, so don’t stack them.
Potatoes– (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radishes– remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in an open container in the fridge with a wet towel placed on top.
Spinach– store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions– Remove any band or tie and place in the crisper.
Tomatoes– Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
How to Store Some Common Fruits Without Plastic
Apples– store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus– store in a cool place, with good airflow, never in an air-tight container.
Cherries-store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries-Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates-dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag- as long as it’s porous to keeping the moisture away from the skin of the dates.
Melons– uncut in a cool dry place, out of the sun up to a couple of weeks. Cut melons should be in the fridge, an open container is fine.
Peaches(and most stone fruit)– refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears– will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Pomegranates– keep up to a month stored on a cool counter.
Strawberries– Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.
HOW DO YOU STORE YOUR FRUITS AND VEGGIES?