Huge Mistakes EVERYONE Makes When Prepping Vegetables!
Vegetables are an important part of a balanced diet, but they’re also surprisingly easy to mess up. From cutting to chilling to storing and cooking, everyone makes the same mistakes when prepping veggies. Here’s how to avoid the most common slip-ups.
Buying vegetables in bulk can be a great way to save money. But you have to be prepared for long-term storage when buying large bags of potatoes, onions, apples, avocados, and more. Potatoes and onions, for example, can last over a month if they’re stored in a cool, dark space, but you should never store them together. The onions release gasses that cause the potatoes to sprout, spoiling them faster. The same goes for apples: They release ethylene gas that causes other fruits and vegetables to ripen faster, so you’ll want to store them away from other produce to keep the apples from ruining the bunch.
When it comes to refrigerated vegetables, wrapping vegetables like kale, broccoli, carrots, and celery in a plastic bag will extend their shelf life. Storing them in the crisper bin will buy you an extra week, or more. Mushrooms, on the other hand, do better in a dry environment like a paper bag, so keep them out of the crisper bin. Finally, if you buy root vegetables like carrots and beets with their greens attached, be sure to remove the green tops before putting them in the fridge. The tops are edible, but they will suck nutrients and moisture out of the roots, leaving you with sad, limp carrots.