There are different ways to determine the freshness depending on the type of vegetable.
Try to buy the vegetables as close to the day you’re going to consume it.
STORING VEGETABLES
1. With vegetables, proper ventilation is the key. Try not to fill your shelf to the brim so
as not to squash the vegetables.
2. Bulbs like onions and garlic should be stored in room temperature. The roots grow
faster when you put them in the ref. Keep onions away from potatoes.
3. Keep the leafy vegetables in the refrigerator. Wrap in paper to keep the moisture.
4. The vegetable fruits, so-called because they’re actually fruits that are cooked as
vegetables, should also be stored in the ref. The same rule applies with tubers.
5. In the vegetable rack, try to organize your vegetables with the hard tubers at the
bottom and the leafy vegetables and tomatoes stored always on top.
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Leafy Vegetables
Old leaves are already turning wilted,
yellowish and brown. Check for signs
of rotting or decay.
Roots and Tubers
Fresh root crops and
tubers must have no
shoots or leaves
growing out of them.
Make sure that these
do not have soft-rots.
Vegetable fruits
They should be firm, free from bruises and
punctures, and bright in color. It should
not be shriveled or have wrinkled skin.
Legumes and Pods
These veggies should be dry
and have no signs of
molding. Should have no
signs of infestation
—check for holes.
