Last Updated on February 26, 2021 by Henry Matthew
- Take a batch of mature sprouts
- Plunge into cold water.
- The seed hulls will tend to float to the top
- Gently churn sprout’s clumps to free up many more seed hulls.
- Pull out all the clean sprouts while removing the seed hulls.
- Strain the clean sprouts.
- Most of the water will drain out pretty quickly. Allow the water to continue to drip for a few hours.
- Place the sprout in a dish for a refrigerator
- You can refrigerate these for three days.
To blanch the artichoke:
- Remove all the outer leaves, as well as the choke
- Wash the vegetable thoroughly in cold water before removing any excess water
- blanch the vegetable in two quarts of water, a tablespoon of ascorbic acid, and a half cup of lemon juice
- Blanch the artichoke for a few minutes before taking it out and patting it dry with a towel
- The blanching process prevents any discoloration that may occur in the storing period.
To freeze the artichoke:
- Place the vegetable on any cookie sheets that you may have facing up.
- If you want to store the vegetable in dry packs:
- Transfer the artichokes to vapor-resistant containers so that they do not crack under the low temperatures.
To steam the artichokes:
- Wrap in heavy-duty aluminum foil.
- Put them into freeze grade plastic bags to freeze them.
- They can last up to eight months in the freezer.
To store fresh artichokes:
- Don’t rinse or cut the artichoke before storing.
- Just sprinkle them with a little bit of water.
- Could you put them in an airtight plastic bag?
- Seal the bag to keep the artichokes fresh for up to 3-5 days.
- Artichokes taste best really fresh, so it is good to cook them as soon as you buy them.
- Wrap leaves in a cloth or paper towel
- Please place them in a perforated plastic bag in the vegetable crisper section of the refrigerator.
- Arugula will keep in the refrigerator for about 10 days, but it will be most flavorful in used in 3 to 6 days.
- Store arugula in cold (32°-40°F (0°-5°C) )and moist( 95 percent relative humidity) atmosphere.
- Sort through the asparagus and toss any spears that have gone soft, gotten soggy, or shriveled
- Rinse the remaining spears in a colander under cold running water
- Trim the woody ends by cutting off about an inch from the bottoms
- Shave away the fibrous skin with a vegetable peeler
- Blanch the spears (method mentioned below)
- Cut the dried asparagus into 1- to 2-inch pieces
- Transfer the asparagus to freezer bags and label them with the date
- You want to keep the pieces in a single layer so they’ll freeze quickly and last for up to 8 months
To blanch the asparagus:
- Bring a large pot of water to a boil.
- Meanwhile, combine set aside a large bowl of ice water.
- If your asparagus spears vary in thickness, boil the thickest ones first, just until they turn bright green, about 4 minutes.
- Boil medium spears for about 3 minutes, then thinner ones for about 2 minutes.
- Remove the asparagus from the water with tongs or a mesh spider and plunge into the prepared ice bath, just until cooled.
- Drain and pat completely dry with a clean kitchen towel.
- Store the beetroots; damaged or bruised roots will not store well and should be eaten soon after harvest.
- Gently rub soil from the roots before storing them. Don’t wash roots before you store them; if you do, be sure to dry them thoroughly.
- Store beets in a cold, moist place as near to freezing as possible without actual freezing, 32°-40°F (0°-4°C) and 95 percent relative humidity.
- Store beets in the refrigerator placed in a perforated plastic bag in the vegetable crisper drawer. Beets will keep in the refrigerator for 1 to 3 months.
- If there is no room in the refrigerator, beets can also be packed in a container—a bucket or plastic storage box, or cooler.
- Check roots in storage often and remove any that show signs of deterioration.
6. Bell peppers
There are three ways to store bell pepper:
To store whole bell peppers:
- Any moisture on the pepper will make it rot faster in the fridge.
- Please wait until you are ready to cook the pepper before you wash it.
- If you did end up washing your bell peppers, make sure they are scorched before putting them in the fridge.
- Pat them dry with a paper towel.
To store peppers in a produce bag:
- Produce bags are made from mesh, which gives the peppers plenty of air.
- If you don’t have a produce bag, take a plastic grocery bag and poke a few holes in it.
- Do not tie or knot the bag closed. You will need airflow to keep the peppers fresh.
- Do not store peppers in an airtight bag. This will make them spoil faster.
- Do not keep peppers in the same drawer as fruits. Fruits release a gas called ethylene, which can cause vegetables to rot faster.
7. Bok Choy
To clean the bok choy:
- Cut either half of it or quarter lengthwise.
- Because baby bok choy is smaller in its size, you can leave the base intact.
- Run water on the vegetable to rinse them out.
- If the dirt is extremely clogged in, you can use a soft vegetable brush to clean it out.
- Once the bok choy is cleaned, strain it using a colander.
- Gently dab it with a paper towel so that any remaining moisture has been removed.
- You can then store it or use it for cooking.
To store bok choy in a zipper bag:
- Do not wash bok choy before storing it in the fridge.
- Take the unwashed vegetable and place it in a plastic zipper bag.
- Cut holes in the bag so that there is air circulation and the vegetable doesn’t wilt.
- You should eat this within 3 to 4 days.
To wrap it in the paper towel:
- Cut off the base of the bok choy and separate the stalks of the vegetable.
- Keep the white stems as it is often used in recipes as well.
- Fill a large bowl with cold water and place the separated leaves inside it.
- Rinse the leaves out and shake them off to get rid of any excess water.
- Blow them dry on a paper towel.
- After the bok choy is completely dry, place the leaves on fresh, new paper towels and roll them up.
- Place the rolled-up leaves in a plastic zipper bag.
- Place the bag in the crisper drawer of the refrigerator. The bok choy should be fresh for about five to six days.
To place the bok choy in water:
- Take a jar and fill it with ice-cold water.
- Place the stalks upright in the jar and store them in your fridge.
- Consume the vegetables in one or two days.
There are two ways to freeze bok choy:
To blanch the bok choy before freezing:
- Wash out your bok choy in the method given above.
- Once it is clean, take a pot of water and bring it to a boil.
- Dunk the bok choy leaves into the boiling water for two minutes.
- Then quickly take them out and plunge them into ice water to stop the cooking process.
- Dry the leaves with a paper towel and then place them inside airtight plastic freezer bags.
- Make sure there is as little air as possible inside the bags.
- Then place them in the deepest part of your freezer.
To freeze the bok choy without blanching:
- Clean out your vegetable using paper towels.
- Cut the base of the vegetable, separate the stems.
- Wipe the stems down thoroughly using damp paper towels.
- Place the leaves and the stem onto a cutting board and chop them into pieces.
- Place the pieces inside a freezer bag and lay it down flat to get out any excess air.
- Seal the bag and place it inside the freezer.
- The vegetable can be used within a year.
To store broccoli:
- Mist the unwashed heads
- Wrap loosely in damp paper towels, and refrigerate.
- Use within 2 to 3 days.
- Do not store broccoli in a sealed container or plastic bag. Raw broccoli requires air circulation.
- Submerge the stem portions of an entire bunch of broccoli into a wide-mouthed pitcher filled with ice water.
- Cover the broccoli crowns loosely with a plastic bag, and change the ice water daily.
- This unique method will keep the bunch fresh and crisp for a whole week.
- Never wash broccoli before storing in the refrigerator. The excess moisture promotes mold.
- Cut washed broccoli into florets and stalks into pieces.
- Steam or blanch for about five minutes.
- Plunge into ice water to stop cooking
- drain thoroughly, and place in sealed bags or containers
- Freeze up to 12 months.
To store cabbage in the refrigerator:
- Remove loose leaves and clip the cabbage, so a short stem remains
- Wrap the head in a damp paper towel
- Please place it in a perforated plastic bag in the vegetable crisper section of the refrigerator.
- You can purchase perforated plastic bags or make your own by punching 20 holes in a plastic bag using a puncher or sharp object.
- Do not wash cabbage or remove outer leaves before storing them.
- Solid heads picked with outside wrapping leaves store the best.
- Carrots will keep in a perforated plastic bag or storage bin in the refrigerator for 10 days.
- It is best to store carrots with their tops removed
- Otherwise, the roots may lose moisture and nutrients.
- Sliced and blanched carrots will keep in the refrigerator for 1 to 3 months.
- You can freeze sliced and blanched carrots for up to 6 months.
- Carrots pickled in vinegar brine (after boiling) will store for up to 1 year.
- Store carrots away from apples, pears, potatoes, and other vegetables or fruits that create ethylene gas can cause carrots to become bitter.