December 6, 2022

How to store Veggies and Fruits to keep fresh


A majority of Veggies and Fruits can be kept inside the fridge.  A crisper drawer can preserve your produce and keep moisture in , ensuring freshness for longer. As we all know Vegetables are good for Health so this article will give you a bit detail how to keep your vegetables fresh.

Separating Veggies and fruits.

One of the most important guidelines to store veggies and fruits for a longer life span is to differentiate the two. It is important to keep fruits away from the veggies since they could make vegetables rotten earlier than normal.

According to Fortune Business Insights™ The global food colors market size was USD 2.55 billion in 2018 and is projected to reach USD 4.77 billion by 2026, exhibiting a CAGR of 8.19% during the forecast period.

Fruits like kiwiand apple, plums, peaches, apricots, and nectarines are a source of high levels of a substance known as ethylene. It is a chemical which reacts to the compositional chemical of vegetables in a way that causes them to degrade more quickly. It is therefore recommended to keep the vegetables in separate containers. Additionally, a vegetable overall is more durable when stored outside of the refrigerator. Therefore, I don’t recommend cutting them in pieces, and then placing them in a container with fruits, as a lot of people do.

Store in cool and dry places.

The fact that the refrigerator slows the decay of your vegetables does not necessarily mean that you should put them all there. Certain vegetables require a different storage environments to keep them alive for longer, and that is dry, cool and dark space.

They include onions, potatoes and garlic as well as shallot. They can be stored in a cabinet or in a pantry. Be sure to keep them away from stoves and ovens. Also, ensure that the oven and stove are maintained in the 50 to 70 F temperature.

Take note that these vegetables remain longer in cooler seasons than during hotter months. Make sure to keep them in dark areas because they can process light conditions just like the outside and start to sprout sooner. Also, avoid putting onions in with potatoes since they increase sprouting and decrease freshness.


Another way to store your entire month’s supply of vegetables is to freeze them. It is not recommended to keep them frozen in their current state. Instead, you’ll need to make an extra effort in peeling and cutting them.

Once you’ve done it, you’ll be happy with your decision. It will make cooking much easier and will help make the vegetables last longer than they need to. But, be sure to briefly submerge the vegetables in boiling water prior to placing them in storage.

Cover the green leafy veggies.

The leafy greens of the garden can difficult to. Sure, they have plenty of nutrition however, they should be consumed in a matter of one or two days. If you’re are a fan of leafy vegetables are you likely to visit the supermarket every two or three days? Probably, not!

Therefore, the most effective method is to protect the nutritional value and freshness with efficient storage methods. First of all, don’t store greens with decayed or damaged leaves. Throw them away prior to storage.

Then then, wrap the greens in a tissue to ensure that it absorbs any the excess water. Don’t wash the vegetables prior to wrapping them. After that, place them in a plastic bag and then place them into the refrigerator. Make sure to keep the varieties separate for best results.

Be sure to take care of those Tall Stalks.

To store asparagus stalks or green onions use a small container. Cut the stalks you purchased from the shop into two parts and then store in jars filled with water. You might need to trim the tops slightly, particularly for asparagus.

After that you need to cover the jars using an empty plastic bag and attach the jars using an elastic band. This method will be able to stop the to decaying green stalks for up to a week. They’ll be as clean and fresh like they were the day they first appeared. Most likely, you will see a slight signs of wilting. However, this method will delay the onset of yellowing and complete rot for at the very least one or two weeks.