How Long Vegetables Can Lie in the Refrigerator and in the Cellar: The Rules of Food Preservation

How to store vegetables in the apartment or the cellar – basic rules

Most vegetables contain a lot of water, and their loss leads to withering. From these spoils, the appearance of products and bacteria multiply on their surface. To prevent this from happening, you should not put all vegetables together and it is important to carefully review them.

The ideal place to store vegetables is a cellar or basement, where the air temperature ranges from +3 – +10°C. As for the duration of storage of vegetables, it all depends on the particular crop:

  • eggplants and zucchinis – 10-15 days;
  • White cabbage – 20 days-7 months;
  • potatoes – 3-6 months;
  • onions – 1-6 months;
  • carrots – 1-8 months;
  • cucumbers – 10-15 days
  • sweet peppers – 15-20 days;
  • tomatoes – 7-15 days;
  • parsley – 10-25 days;
  • beets – 1-8 months;
  • garlic – 3-6 months.

In order to preserve purchased vegetables as long as possible, do not wash them before putting them in the refrigerator. This can cause mold to appear on the products. Also do not put spoiled and whole vegetables together – bacteria will “migrate” to the pristine produce. Before you put vegetables in the refrigerator, be sure to take them out of the bag – so you ensure good air circulation for the products.

What is the best way to store vegetables in the apartment – tips

In addition to storage times, there are also the most successful places to store vegetables. Remember them if you do not want to throw away everything you bought with difficulty:

  • tomatoes – do not wash, store better at room temperature;
  • eggplants – store only in a dark, cool place;
  • mushrooms – store in a dark and dry place, wash only before use;
  • potatoes – store in a basement or pantry, be sure to keep out of the light;
  • carrots – can be stored in the refrigerator in a bag or in a box in the cellar;
  • cabbage can be kept in a refrigerator; a cellar or basement will also do;
  • cucumbers and zucchini – can be stored in the refrigerator or in a dark, cool pantry;
  • peppers – store only in the refrigerator, necessarily without the bag and unwashed;
  • onions – better to put in the basement or pantry, where it is cool and dark;
  • Garlic – well tolerates storage in the refrigerator, you can also put it in the pantry.

As for herbs, it is best to wash them, cut off the stems, dry them, put them in a bag, and put them in the refrigerator. The second option is a glass jar with a lid or any vessel filled with water.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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