High temperatures during the summer period, require particular attention in the way we keep the food at home. With some simple solutions, you can keep your fruits and vegetables fresh longer.
- Broccoli – Lettuce – Celery
Usually we all place our vegetables in the refrigerator with the bag. This is one of the reasons that vegetables are spoiled so quickly. One way to keep them is to wrap them with foil before putting them in the refrigerator. Celery will remain crisp for four weeks or longer, lettuce for up to six weeks, and broccoli for up to seven weeks!
To extend the shelf life of the herbs (dill, parsley etc.) you can wrap them in kitchen towels, close them in a zipper bag and then store in the refrigerator. Kitchen paper absorbs moisture, which will make our herbs rot more quickly.
The right way to store tomatoes is the kitchen counter and not the refrigerator, as we are used to. Low refrigerator temperatures alter the texture and taste of tomato. So we straighten kitchen towels in a glass bowl and place the tomatoes with the stalk up. From time to time we move them, carrying the lower tomatoes on. We take care to consume them immediately before they pander. But if we spend days and we have not consumed them, we better transfer them to the fridge.
Cucumbers can not withstand the cold so they do not have to go into the refrigerator. They will wrinkle and their taste will be distorted. They are also sensitive to ethylene, so keep them away from tomatoes.
The peppers are stored, without being washed, in a plastic bag in the refrigerator drawer. Green peppers last up to 1 week, but the Florina peppers should be consumed within 3-4 days.
To keep the mushrooms longer, keep them in a paper bag. The paper bag absorbs moisture that is an enemy for the mushroom.
Asparagus, unlike most vegetables, wants moisture. So wrap them in wet paper towels and leave them in a plastic bag in the fridge. They will last up to 3 days.