Properly Store Vegetables

Rating: 2.50 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)



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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