Keeping it fresh: Extending the life of your veggies

You’re making an effort to eat right and buy all the right vegetables – but now comes the question of storage. How can you ensure all your good efforts (and money) don’t go to waste, especially as you’re waiting to make that next recipe? Below are a few storage tips for keeping seasonal veggies fresh and sealing in their antioxidant and anti-inflammatory fighting power!

Tomatoes: Store unwashed and at room temperature in a bowl that’s lined with a paper towel, keeping the stems facing upward. Although it may be tempting to stick them in the fridge, that can actually change the texture of the tomato to more of a mealy form, and also quickly reduce its flavor. To extend freshness, try to keep your tomatoes away from direct heat sources and sunlight. They should last for a week.

Leafy greens: A great way to extend the life of leafy greens, including anti-inflammatory fighters such as broccoli and kale, is to wash them first to help remove dirt and bacteria, wrap them in a moist paper towel, and place in a plastic bag before storing in the fridge. The moisture from the paper towel can help your greens absorb and retain moisture.

Herbs and spices: The best way to store herbs is by washing them, cutting off any stems and storing them in fridge until ready for use. They should keep for an average of a week. Great anti-inflammatory herbs and spices include parsley, ginger and turmeric.

Asparagus: Chock-full of vitamin K, folate and vitamin B1, asparagus is a seasonal veggie that offers great anti-inflammatory properties. To help extend freshness, keep the stems wrapped in moistened paper towel. Another option is to store them in a cold glass of water, with a moist paper towel wrapped around the top to keep the tips crisp.

Straight-to-the-freezer method: A quick and easy way to keep seasonal veggies fresh is by chopping them and storing them in the freezer. Before freezing, blanching them in hot water can help delay spoilage and keep bacteria at bay. Blanching can also help slow vitamin and mineral loss, helping anti-inflammatory vegetables, such as carrots and green beans, keep the properties you need in order to help you stay healthy!

For more on the best veggies to eat to reduce inflammation, click here.

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