Properly Store Vegetables

Name: Properly Store Vegetables
Total time: 45 min

Rating: 2.50 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)

Ingredients:

:Melanzane: At 10 to 13 °C for a maximum of 1 week. Attention: Do not
: store in the refrigerator.
:cauliflower: cool and dark, vegetable compartment in the refrigerator,
: 1 week at the most.
:Mushrooms: In the refrigerator, up to four days. Caution: Do not mix with
: Store onions or possibly fruit together.
:Chicory: In the refrigerator, five to seven days.
:Chinese cabbage: In the refrigerator, one week. Tip: Cut
: Cover the work surface with foil.
:Oak leaf lettuce: In the refrigerator, one to 48 hours.
:Iceberg lettuce: In the refrigerator four to five days.
:Endives: In the refrigerator from one to 48 hours.
:Fennel: In the refrigerator, a good week.
:cucumbers: At 13 to 15 °C , for a week at most. Attention:
: Do not store in the refrigerator.
:Kohlrabi: In the refrigerator no more than a week.
:Kukuruz: In the refrigerator , two to three days.
:Carrots: Dark and cooled, vegetable compartment in the refrigerator, in about.
: one week.
Peppers: At 10 to 12 °C , in about a week. Attention: Do not grow in the
: Store in refrigerator.
:Peporoni: At 10 to 12 °C one week. Tip: In a
: Screw jar with vinegar in the refrigerator even longer.
:Parsley: In the refrigerator, two to three days. Tip: With a little
: water in a glass well sealed in the refrigerator
: keep
:Leek: In the refrigerator for about a week.
:Radish: In the refrigerator, two to three days. Tip: Before
: Remove leaves.
:Radish: In the refrigerator, two to three days.
:Leaf lettuce: In the refrigerator, two to three days.
:Spinach: In the refrigerator, no more than 48 hours. Tip: In wet
: Wrap paper.
:Pointed cabbage: Cool and dark, about a week.
Parade tomatoes: At 13 to 15 ° C, one to two weeks. Attention: Never
: store in the refrigerator.
:Zucchini: Cool and dark, three to five days. Attention: Do not
: store in the refrigerator.

Instructions:

To avoid additional vitamin losses, store vegetables unchopped.

Wrap salads and kitchen herbs in newspaper or in special plastic bags or fresh spheres (e.g. from Hp) Form.

Root vegetables can also be stored in poliaethylene bags in a dark place at a temperature of up to 15°C.

Do not place mushrooms under plastic foil, but in paper bags or open trays in the crisper.

Wrap asparagus spears and rhubarb in a damp tea towel. They will keep for two or four days in the crisper.

Onions will keep for weeks if kept dark and dry.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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