If you ’ve ever caught yourself bewilder out more solid food than you ’re actually eating , then you make out the struggle of keeping your kitchen stock without rifle overboard .
As much as I love walk through a husbandman ’s market or grabbing armloads of produce from the grocery store , it ’s important to have a go at it that not all fruits and veggies are meant to last .
So , let ’s dive into a list of seven crops you ’ll need to obviate storing for too long . desire me , your wallet and your taste buds will give thanks you .
1. Leafy Greens – They’re Wilting as We Speak
Who does n’t love a terse , smart salad , right ? But here ’s the thing : leafy greens like lettuce , spinach , and arugula are notorious for going from garden - fresh to a waterlogged mess in a thing of solar day .
Once harvested , these green begin to lose wet fast , and if they ’re left in the fridge for too long , they become into a slimy disappointment .
Pro Tip : If you must lay in them , set a paper towel in your container to soak up extra moisture , but even then , do n’t expect them to last longer than a hebdomad . Eating them as soon as potential is your good wager .
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2. Potatoes – No Dark, Dank Cellars for These Spuds
Potatoes might seem like they last always , but flavor can be deceive . While they ’re a bit more durable than leafy greens , white potato should n’t be stored for prolonged periods , specially not in cold , damp topographic point like a basement .
What happen ? They commence stock or , risky , they can develop a bitter penchant as the starches turn into wampum in colder temperatures .
Pro Tip : Keep your potatoes in a nerveless , dry position , like a pantry , but do n’t put them in the electric refrigerator . And do n’t draw a blank to use them up before they bourgeon ! Once those little eyes pop , you ’ll need to use them quick .
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3. Onions – Too Long in Storage and Things Get Funky
onion are another kitchen staple that people tend to overstock . While they can last a while , there ’s a fine argumentation between waiting until they ’re absolutely caramelized and waiting until they ’re mushy and sprouting .
If leave in a humid environs for too long , onion will rot , and desire me , you do n’t need that smell lingering around your kitchen .
Pro Tip : stock onion in a dry , well - ventilate blank . hang them in a mesh bag do work wonder . Just be sure to keep them out from potatoes – they tend to make each other go bad faster when lay in together !
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4. Tomatoes – The Cold Shoulder Doesn’t Do Them Any Favors
Here ’s a mistake we ’re all guilty of making : tossing those gorgeous tomatoes flat into the electric refrigerator .
While this might seem like the obvious affair to do , refrigerating tomatoes actually does more impairment than sound . insensate temperatures microwave their flavor and turn over the texture granulose . That ’s not the fresh , juicy sting you were dreaming of , is it ?
Pro Tip : Keep your love apple on the countertop where they can ripen at their own step . employ them within a few day of hand their peak ripeness for the best relish .
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Refrigerate only if you have to slow up down the mature process , but remember that you ’ll sacrifice some of that perfect Lycopersicon esculentum taste .
5. Garlic – Just Because It’s Dry Doesn’t Mean It’ll Last Forever
I know , I know . Garlic feel like one of those ingredients you justexpectto last forever . It ’s small , tough , and stalwart , right ? Well , not quite .
Over time , garlic can dry out out or sprout , and neither of those outcome is something you desire in your preferred recipes . Sprouted garlic becomes biting , and dried - out garlic loses its look punch .
Pro Tip : Keep garlic in a coolheaded , dry place , away from wet and direct sunlight . Use it within a couple of months of leverage , and if you notice any green shoots , cut them out before cooking .
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6. Cucumbers – Keep Cool, but NotThatCool
Cucumbers are one of those crops that boom in quick weather but do n’t handle cold memory board well at all .
When Cucumis sativus are scupper to temperatures below 50 ° F ( 10 ° blow ) , they can get cold injuries . This imply their skins turn swampy and their insides become washy – definitely not ideal for your crisp cucumber salads .
Pro Tip : Store cucumbers on the counter for a duad of day or in the crisper draftsman of your fridge if you postulate to keep them a bit longer .
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Just do n’t allow them sit there for more than a few days , or you ’ll be tossing them in the compost bin alternatively of your salad roll .
7. Bananas – Turning Brown Faster Than You Can Blink
There ’s nothing bad than buying a bunch of beautiful banana tree , only to watch them turn brown and sentimental before you ’ve even had a opportunity to eat up one .
Bananas ripen quickly , and once they ’re past that perfect sweet spot , it ’s difficult to get worked up about them – unless you ’re into pretend banana tree loot , of course .
Pro Tip : Store banana at way temperature and separate them from the bunch to slow down down the mature cognitive process .
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If they ’re ripen too quickly , throw them in the electric refrigerator – yes , the peel will turn brown , but the yield inside will ride out fresh for a few more days .
Why Storing Produce Correctly Matters
Now that you ’ve got the rundown on whatnotto store for too long , let ’s talk about why proper storage matter .
Aside from the obvious fact that throwing out spoil nutrient is a barren of money , storing green goods correctly helps you maximize its flavor and nutritional time value . And who does n’t want the best - tasting , healthiest food for thought on their crustal plate ?
While avoiding storing the wrong crops for too long is all important , there are a few excess tricks you could use to extend the life of your fresh green goods .
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1. Separate Ethylene Producers from Sensitive Crops
ethene is a natural gun produced by some fruits and vegetables that speeds up mature .
Bananas , apples , and Lycopersicon esculentum are boastful ethylene producers , so keep them aside from sensitive crops like leafy green , cucumbers , and capsicum pepper plant to keep premature spoilage .
2. Keep Your Fridge Organized
A cluttered electric refrigerator take in it comfortable to draw a blank about the green groceries you have . Out of sight , out of mind , ripe ?
Keep your fridge organized by using clear containers and labels so you’re able to easily spot what needs to be exhaust first .
3. Invest in Produce-Saving Gadgets
There are plenty of nifty contraption on the grocery designed to extend the life of your green goods , like ethylene - absorbing bags or fridge boxers designed specifically for fruits and veggies .
While they ’re not all-important , they can be a biz - changer if you ’re serious about reducing food waste .
When it comes to sprout your kitchen , it ’s all about know what works and what does n’t .
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While we ’d all love to consider that our preferent fruit and veggie will last forever and a day , that ’s just not the typeface . By understanding which crop to head off storing for too long , you ’ll save yourself from miry salads , sprouting garlic , and disappointing potatoes .
And remember , the freshman your green goods , the better your meal will taste . So next fourth dimension you ’re at the food market store or farmer ’s market , buy just what you need and enjoy those veggie while they ’re at their peak .
Now , get cooking and delight the freshest flavour in every snack !
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