Top Tips for Organic Vegetable Storage

Top Tips for Storing Organic Veg

"How to store my organic vegs soon after I collect my Local Greens' bag "?

 

The "Golden Rules" 

  • Select the freshestbest quality produce
  • Store fruits and vegetables seperately ('one bad apple') - some fruits ( and vegs)give off high levels of ethylene, which is a ripening agent

Produce That Creates Ethylene Gas: green onions, mushrooms, peppers, tomatoes.

Produce That Is Damaged by Ethylene Gas: Asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, green beans, kale, leafy greens, lettuce, parsley, peas, peppers, potatoes, romaine lettuce, spinach, squash, sweet potatoes, watercress.

  • Leave cutting and trimming to the last minute - avoid exposure to air and microbes
  • Pack veg loosely in the fridge - the closer they are, the quicker they will rot
  • Select the best temperature - generally the prevailing temperature where they grow
  • Minimise dehydration - ensure you use containers that minimise moisture loss, especially in fridges, where the air tends to be very dry
  • Avoid condensation and sweating - this is especially true for mushrooms (best stored in brown paper bags in the fridge)
  • Avoid exposure to light - sunlight can promote sprouting in certain veg such as potatoes

"Which vegs  inside/ouside the fridge?"

  • Never store the following organic vegetables in the refrigerator:
    • Potatoes or winter squash- keep in a cool, dark, well-ventilated area
    • Garlic
    • Onions
    • Tomatoes - it will loose its flavour and texture - put them into a paper bag

Extra tips: Always keep onions and potatoes separate. They produce gases that make each other spoil.

  • Store basil properly. There are several ways to do this:
  1. Wrap fresh basil in a paper towel and place it in a sealable plastic bag before you refrigerate it.
  2. Put fresh basil into an airtight glass jar along with a dampened paper towel and keep the jar on your countertop out of direct sunlight.
  • Keep celery refrigerated in a plastic bag, as it is vulnerable to absorbing odors from other produce
  • Always store spinach in a cold crisper; spinach will wilt fast at room temperature

PAPER BAG LOVERS:

Mushrooms, artichokes, asparagus, beets, Brussels sprouts, cabbage, green beans, lima beans, leeks, spinach, summer squash, yellow squash and crougettes. Herbs are also best stored in paper bags.

 

GRANNY TIPS:

  • Wrap a damp towel around lettuce and other greens before putting them into the fridge

"How should I better handle my vegs?"

  • Handle your organic produce as little as possible. The more you handle produce and pull it apart, the faster the cells start to break down, causing micro-organisms to flourish

GRANNY TIPS:

  • Remove the tops from carrots, turnips and beets as they will drain moisture from the roots

More tips to share? More lovely advice? More questions? Please write to maria.claudia@localgreens.org.uk (quoting #grannytips4veg or #Tips4VegStorage).