How do you ensure longer Life for vegetables in your refrigerator? The secret is in the storage method

“It often happens that we plan to prepare salad daily, so we buy a lot of vegetables and store them in the refrigerator, only to end up with wilted and unusable produce before we can consume them. In fact, we can solve this problem in two ways. The first is preventive and involves storing vegetables in a way that extends their life in the refrigerator. The second method involves using wilted vegetables to make a delicious soup instead of leaving them to wilt further and end up in the trash bin.”

“The Correct Way to Store Vegetables

First, we must know that some vegetables should simply not be stored next to each other. For example, herbs, leafy greens, and plants of the Brassica genus, such as cabbage, are highly sensitive. They will turn yellow and wilt if left near products that emit ethylene gas (which includes most fruits). As for winter vegetables, they should be given priority in your refrigerator drawer, as it’s the closest to their natural environment.”

This passage discusses proper vegetable storage techniques, emphasizing:

The importance of separating certain types of vegetables.
The sensitivity of herbs, leafy greens, and brassicas to ethylene gas.
The need to prioritize winter vegetables in refrigerator drawers.

“Storing Cruciferous Vegetables: Wrap Them
Cruciferous vegetables – such as kale, cauliflower, broccoli, and cabbage – prefer to breathe, so putting them in any airtight container will do more harm than good.
The best way to store these vegetables is to wrap them in a damp kitchen towel, then place them in a loosely closed bag.
Large cruciferous vegetables, like cabbage, have their own natural wrapper in their outer leaves. If you don’t use the entire plant at once, remember to rewrap the remaining part in a damp towel so that the cut side doesn’t change color and dry out.
For radishes and turnips, it’s best to cut off the leafy tops (the green leaves at the top of the plant) and store the fruit in the lower vegetable drawer of the refrigerator. But don’t discard those leafy tops. You can use their delicious flavor in many recipes. Wash them carefully to remove dirt, then place them in a bag and store them on a refrigerator shelf.

Storing Root Vegetables: Keep the Leafy Tops
Hard root vegetables, such as carrots and beets, fit perfectly in the refrigerator drawer. If you no longer have enough space, you can store them in a bag and place them on the shelf.
For carrots, there’s another storage method. You can completely submerge them in water to keep them fresh for longer.
First, remove the green part at the top of whole carrots (as it absorbs moisture), but don’t peel them. Then place them in a container large enough to cover them completely, either vertically in a glass food storage container, or upright in a large jar or pitcher.
Carrots, in particular, will last longer if placed in a container with a lid, though it’s not necessary. Be sure to change the water periodically.”

“Storing Solanaceae: Keep Them Away from the Refrigerator
Solanaceae, such as tomatoes, peppers, and eggplants, thrive in warm weather, so it’s best to keep them away from the cold of the refrigerator. Especially avoid putting potatoes in the fridge, as the low temperature will contribute to converting their starch into sugar, causing them to spoil faster. Potatoes should be kept in a cool, dry place away from direct sunlight. If you live in a very hot climate, storing them in paper bags and refrigerating them would be the lesser of two evils.

Storing Onions: Keep Them Away from Potatoes
It’s a very bad idea to store onions and potatoes in the same place, as they will spoil each other. If you keep potatoes in the pantry, you can wrap onions in a paper bag and place them in the refrigerator drawer.

Green Onions and Leeks
Do you love fresh green onions and leeks but get annoyed by their quick wilting? According to the American website MindBodyGreen, they will last longer if you keep them in water instead of storing them dry in the refrigerator.
Remove any rubber bands around the bunch and place them in a cup with a little water, then put them in the refrigerator. You can also loosely cover them with a reusable bag for extra protection. Be sure to change the water every two days.

Storing Leafy Herbs and Vegetables: Keep Them in a Container
The best way to store fresh leafy herbs and vegetables is to wash and dry them well, then wrap them in a damp paper towel and place them in an airtight container on the shelf above the vegetable or fruit drawer at the bottom of the refrigerator.”

“Additional Tips to Keep Vegetables and Fruits Fresh for Longer

To keep vegetables and fruits fresh for a longer period, you might want to follow these tips from the California Farm website:

Keep your refrigerator clean: Don’t leave room for mold and bacteria growth that can contaminate fruits and vegetables and cause them to spoil faster.
Store fruits and vegetables whole without cutting them, as this increases their lifespan in the refrigerator.
Store fruits and vegetables in the refrigerator and don’t leave them out, even in cold seasons.
Wash vegetables and fruits thoroughly and let them dry before placing them in the refrigerator.
Don’t store all types of fruits and vegetables next to each other, as some types should be kept separately away from others. For example, don’t store apples, cherries, or berries together; berries and cherries will spoil faster.

These tips focus on proper storage techniques to extend the freshness of produce. They emphasize cleanliness, keeping produce whole, using refrigeration, proper washing and drying, and separating certain types of fruits and vegetables.

“‘Shchi’ Soup

If it’s too late and you didn’t store your vegetables properly, or they wilted despite good storage due to being in the fridge for too long, you can use them to make ‘Shchi’ soup.

‘Shchi’ soup is a Russian cuisine dish primarily made from cabbage. The name originates from the Old Slavic word ‘siitii’, a plural form meaning ‘satiety or satisfaction’ – and this meaning indeed applies to ‘Shchi’ soup, both in terms of cost and ensuring your feeling of fullness.

This recipe is made with entirely plant-based ingredients. However, if you prefer a richer flavor, you can add oil and use chicken broth.

The flavor of this soup becomes more delicious the day after cooking and will safely remain edible in the refrigerator for 5 to 7 days, according to The Guardian newspaper.

Ingredients:

Half a cup of olive oil
One brown onion, thinly sliced
One small fennel bulb, thinly sliced
One large carrot, finely chopped
3 or 4 garlic cloves, thinly sliced
Half a bunch of chopped dill
Half a cup of apple cider vinegar
One large white turnip, chopped into small pieces
2 potatoes, diced
2 bay leaves, fresh or dried
500 ml vegetable broth
1.5 liters of water
One small white cabbage, thinly sliced
Sour cream and extra virgin olive oil for serving

Start by heating the oven or a large pot over medium heat. Add olive oil, onion, fennel slices, and carrot. Wait a bit, then lower the heat to low and cover for 10 minutes, stirring occasionally. Once the fennel and carrot start to soften and the onion becomes translucent, add the garlic while stirring constantly until fragrant (this stage takes about two minutes).

Put the apple cider vinegar in the pan, then add the white turnip, potatoes, and bay leaves. Pour in the broth and water and let the mixture boil, then simmer for about 25 to 30 minutes until the potatoes are cooked.

Add the cabbage, dill, and fennel (keeping some dill for garnish). Continue stirring until the newly added ingredients are mixed, then turn off the heat, cover the pot, and let the cabbage continue cooking in the residual heat for 10 to 15 minutes, after which you can add salt and pepper.

To serve, place some soup in the bowl and add a tablespoon of sour cream. Garnish the bowl with a little chopped dill – which we kept during soup preparation. Add the final touch with a teaspoon of olive oil.”