How to Store Fresh Herbs and Vegetables
July 05, 2012 at 9:43 AM
By Samantha Grose, JP&CO: A residential construction firm dedicated to delivering a personalized home at a remarkable pace through an enjoyable process.
Nothing’s better than veggies and fruit fresh off the farm. I enjoy visiting the local farmer’s market because you get to meet the people who grow your food, and it always lasts so much longer than grocery-bought produce. In the winter my greatest grocery challenge can often be tracking down the freshest stuff.
Thanks to the local bounty here in Minnesota, freshness becomes less of an issue in the summer and fall. But once you buy your great tasting lettuce, peppers, herbs, and fruit, you face a new challenge: storage. In my first installment on food storage I will tackle the best way to maintain the freshness of vegetables and herbs. Next week: Fruit.
Samantha’s Guide to Storing Vegies and Herbs
PARSLEY
Rinse with water and lay out to dry, then trim the base of the stems. Place upright in a mason jar half-filled with water. Parsley can be stored at room temperature. Rotate water when it discolors (every 3 or so days).
BASIL
Rinse with water and lay out to dry, then trim the base of the stems. Place upright in a mason jar half-filled with water. Basil also likes room temperature. Rotate water when it discolors (every 3 or so days).
CILANTRO
Rinse with water and lay out to dry, then trim the base of the stems. Place upright in a mason jar half-filled with water. Since cilantro prefers cooler temperatures, place a loose plastic bag over the herb bouquet and store in the fridge. Rotate water when it discolors (every 3 or so days).
GINGER
In the freezer.
ASPARAGUS
Trim the base of each stalk of asparagus, place the bunch upright in mason jar of shallow, cool water, and place in crisper.
MUSHROOMS
It’s important to remember that mushrooms aren’t vegetables, they’re fungi. This means that they need to breath and will suffer in a sealed container. For the best lifespan, store them a paper bag (which absorbs excess moisture and allows the little guys to breathe) in the main compartment in your fridge.
GARLIC, ONIONS, SHALLOTS, POTATOES
Store in a dark, cool pantry.
CARROTS
Chop off all of the greens, save ~ 2 inches. Leave the carrots out on the counter (consider laying them in the sun) for a day to dry. Don’t wash carrots until you’re ready to use them, and store in the fridge in a ziplock bag with holes. Place the carrots in the crisper, where they can be stored for up to 2 weeks.
Grose Samantha
Associate AIA, Allied ASID Designer for JP&CO.