How to Buy and Store Vegetables

Lack of cure for cancer and hope never-ending longevity, vegetables are recognized so much health benefits, which is a miracle that their daily consumption is not a common obsession. Rich vitamins, minerals and dietary fiber, vegetables are the cornerstone of a healthy diet. Once the vegetarian is the exclusive area, vegetables are only diets that are incorporated into more and more weekly menu plans. So why not?

With the increase in demand, availability increases today's supermarkets and grocery stores offer exciting vegetable diversity. If you are buying lettuce, what type? Good shop has at least five varieties of hands. Look at cos, iceberg, mignonette, green coral, red coral, butter purpose, rocket and radicchio. And potatoes Looking for pink eyes, desiree, Pontiac, King Edward, New and Sebaba. There are many colors of pepper.

There are many books showing the versatility of vegetables. It is used in almost every dish. Have you ever wondered why people do not like spinach when there is a lot to offer?

Purchase and Save

When buying vegetables, it is worth remembering that freshness is important. Just buy what you need – buy a few servlets a few times a week to buy better than once a week. Seasonal plans with vegetables for vegetables. These are the freshest, the most reasonable price of vegetables. Watch the weather – prolonged rainwater can reduce supply and prices will rise. If you have a good relationship with your fruit and vegetable suppliers, they will be able to help you in the best week of the week to buy

Also remember that frozen vegetables can be added to the soup and simmer dishes.

Looking for lettuce and leafy vegetables green and refreshing shiny leaves. The roots of lettuce should be dry and not sticky. Wash the lettuce, remove the core, if possible, in the salad rotator spin dry or pat on the towel dry. Store the lettuce in a plastic bag or wrap it in the fresh part of the fridge with a moisturizing paper. Lettuce should be kept up to 7 days of crunchy varieties, soft leaf type will only last 3-4 days.

to avoid the vegetables contain Flawed skin, green or purple spotted vegetables of the root vegetables, moldy smells or have begun to germinate. Carrots, potatoes, European windbreaks, pumpkins, sweet potatoes, beetroot, celery, sewedes, Jerusalem artichokes and radishes are quick to show signs of corruption when carrots should be firm and no signs of wrinkles. Store most of the root vegetables in the refrigerator for 6-8 days. There are many different kinds of potatoes available for cooking; two major groups are flour and wax. Flour potatoes for baking, saccharification and frying, and waxy potatoes for cooking. Potatoes should be bought on the dirt that is still on to protect them from bruising and exposure to light.

The whole pumpkin will be kept in a cool dark place for several months. The wedges packed in plastic can be refrigerated for up to 3 days. Unless you have a good, sharp and sword, it may be best to buy pumpkin hips.


Store tomatoes at room temperature to soften the meat. Mature tomatoes leave them on the windowsill in sunny places in the kitchen. Unfortunately, the color of the tomato is no longer indicative of the taste. Grape ripe tomatoes, as the name implies, remains mature in vines and usually has a stronger sweetness.


Cabbage, cauliflower, cauliflower and brussels sprouts show signs of deterioration. With broccoli and cauliflower, looking for compact packaging of flowers, no signs of yellowing or tiny flowers.


Purchase onions, skin intact, no signs of soft spots, green bean sprouts or any moisture. Peas and Beans

The best way to test the freshness of beans is to bend it – if it is fresh, it bend it in the way out. Try to buy pods as this allows you to choose yourself. Store them in plastic bags in the refrigerator for 2-3 days. Sugar tea and snow peas (also known as mangetout) should be crisp and bright green, no signs of flaws; they should be eaten on the day of eating. Buy peas in pods and scoop them before cooking – 1 kg of peas will produce 500 grams of peas. Chili

Looking for peppers (also known as peppers) with shiny waxy skin; they should also be heavy for their size without signs of softening.

Celery should have bright green leaves. Looking for asparagus with a solid closed bud.

To choose a ripe avocado, gently put your thumb on the top of the stems, if it Give it a little bit ready to eat. Mature should eat 2-3 days to buy.

Peel off the skin and silk, check the core dry signs. In addition, silk should not begin to wet – more white silk more fresh corn.


Looking for clean white mushrooms with fresh soil aroma and close lid. Exotic mushrooms are usually sold in plastic pallets, so please check carefully for any signs of decay. Mushrooms last longer when they are stored in paper bags in a crisper box in a refrigerator. Do not wash or go to mushrooms; scrub with a piece of absorbent paper towel