How nice if we could have fresh vegetables to eat every day, farm to table style. Most of us, however, don’t have that luxury and have to resort to stocking up when we go grocery shopping.
Some vegetables last longer than others while some need not be refrigerated at all, and yet others might have to be frozen for it to last till we take it out to cook, whenever that might be.
Of course, we should strive to eat our greens fresh and not store them for weeks in the fridge. But it’s not always convenient to go grocery shopping, and when you’re back from work or rushing to cook a meal in a household of children, you cannot afford the time. Bless the person who invented the fridge! ― Compiled by PATSY KAM
1. Leafy vegetables
Rinse and then wrap them in paper towel before keeping in a container or sealed plastic bag for refrigeration. This would include vegetables such as bok choy, spinach, lettuce, romaine, watercress and mustard greens. Make sure the bottom drawer of your fridge is cold enough. My leafy vegetables could hardly last beyond two days no matter what I wrapped them up with, or the container I kept them in, as my old fridge was not cold enough. Otherwise, they should last three to five days.
2. Root vegetables
Root vegetables can be stored in a dark, cool shelf outside the fridge. Bulb vegetables such as garlic, onions, potatoes, turnip and pumpkin can be left in a suitable basket outside without chilling. When stored properly, potatoes can last up to a month. If uncut and unpeeled, garlic can sometimes last up to six months while onions, one to three months.
3. Tomatoes
Usually, these can be left out to ripen before they are put in the fridge in temperate countries. But given our warm tropical weather, best to keep them in the fridge to keep them fresh and longer-lasting. They can last up to 10 days depending on your fridge and storage drawer.
4. Cucumbers
If left out in the open, they are good for a few days but in the fridge, whole cucumbers can last up to two weeks. Cut cucumber has a shorter lifespan and should be eaten within a few days, but if wrapped in plastic, they last up to a week.
5. Carrots
In their raw form, carrots can last three to four weeks in the fridge. If chopped or sliced and stored in a container, perhaps two or three weeks.
6. Eggplant
Raw eggplant can last a few days on the kitchen counter, but in the fridge, they are good for almost two to three weeks. Cut eggplant doesn’t do as well, as they tend to oxidise and should be cooked soon after slicing. They last at most three to four days in a covered container. But if frozen, eggplant can last for months.
7. Ladies fingers
Fresh ones can be left out for almost a week on the countertop. If kept in sealed plastic bags, it can stay fresh for one or two weeks when refrigerated.
8. Cabbage
This is a popular vegetable among busy folk with very little time to spare, as cabbages can last a very long time compared to other leafy vegetables. It has a much lower water content in comparison to green leafy varieties, so it has a longer shelf life. A head of cabbage, wrapped in plastic, can last one to two months in the cold part of the fridge.
9. Broccoli
Raw broccoli can be kept in a plastic bag with holes for optimal circulation. Even better, to maintain freshness, keep a damp paper towel in the bag with the broccoli so that it stays moist. Cut florets should be kept in a sealed container, and will last about three days in the fridge.
