Teak storage tips: Winter morning, fresh green vegetables are preserved in the kitchen and the same question comes to mind: “Where is the time to cut vegetables today?” This problem exists in almost every home. Vegetables such as spinach, bachua, fenugreek or soy are rich in nutrients, but cleaning, cutting and using them immediately takes time. Often, out of fear, people prepare all the vegetables within a day or two, because even a little carelessness can spoil the vegetables. In this busy life, if vegetables can be cut a week in advance and kept safe, how much relief it will bring. The good thing is that by following the right methods, cut green leafy vegetables can be kept fresh for a long time. Neither taste, color nor nutrition will be lost. All you need is a little wisdom and the right storage tricks.
Why is storing green leafy vegetables a challenge?
Vegetables like spinach, pachua, and fenugreek are very sensitive to moisture. The slightest humidity or closed air causes them to melt quickly. Often, even though it is kept in the refrigerator, it starts to smell bad within a couple of days. The real problem is improper storage, not the vegetables.
The first method: Magic paper towels and airtight containers
If you want to store vegetables in the refrigerator, this method is the easiest.
First of all, separate yellow or rotten leaves from greens. Wash it well and dry it completely. Next, chop the greens, spread them on a paper towel and let them air dry for some time.
Now take an airtight container of glass or plastic. Spread a paper towel underneath, place the chopped vegetables on it, then place the paper towel on top again and close the lid. The paper absorbs excess moisture and the greens remain fresh for 5-7 days.
Method 2: Smart storage in ziplock bags
Small packages, big convenience
If there is less space in your refrigerator, Ziploc bags will come in handy. Fill chopped fenugreek, spinach or soy into separate bags. Remove as much air as possible before sealing the bag.
Don’t forget to put a small tissue inside. This keeps humidity under control. This way, you can take out the bunches as you need them, without touching the rest of the greens.
The third method: longer storage by boiling
Best solution for more than a week
If you want to store greens for 7-10 days or more, blanching is the most effective method. Place the cut vegetables in boiling water for two minutes, then immediately place them in ice water.
Now squeeze the water and make small portions and keep it in the refrigerator. This method is especially good for spinach and fenugreek. If required, you can take it out directly and add it to vegetables or parathas.
How to store vegetables without a refrigerator?
In the winter, refrigerators run less frequently in many homes. In such a situation, vegetables can be kept fresh for 2-3 days even without a refrigerator.
One way is to wrap the evergreen roots loosely in a slightly damp cotton cloth without washing them and keep them in a well-ventilated place.
Another method is to keep the roots in a cup filled with water, making sure only the roots are submerged, not the leaves. This keeps the greens supplied with natural moisture.
Don’t make these mistakes while storing vegetables
Never store wet greens.
Remove yellow or rotten leaves beforehand.
Do not tie greens tightly in a plastic bag.
