Exotic Fresh Food

Foods once cooked, vegetables once cut, preserved packets once open are all highly susceptible to intoxication, oxidation, and loss of nutrition. The cost of living is rising, and so is the cost of vegetables and fruits. Purchases have to be made in bulk to save some money but on the other side wastages seem to be increasing due to lack of awareness of how to store food so as to consume it garden cup fresh and juicy. It is important to note down some of the most important tips to store food fresh for long.


  • To make herbs last longer, trim ½ inch of its stem and immerse the herbs in a glass of water. Cover it with a plastic bag and place it in the refrigerator. The water has to be changed every two to three days. Asparagus, limp celery and broccoli can also be stored similarly in large jars.
  • Corn should be consumed without much delay as their sugars turn into starch. But if the delay is not avoidable then it is wise to not remove its husk until its ready to cook. Corn should be refrigerated in a wet paper bag placed in a plastic bag.
  • Lettuce can be refrigerated for over a week’s time when washed, trimmed and rolled in paper towels and stored.
  • Berries spoil quickly. Soak them for five minutes in a bowl of 3 cups of water and 1 cup vinegar. This treatment kills bacteria and mold spores which cause the berries to rot. Drain, rinse and dry them on paper towel. Then store them in paper lined containers.
  • Food and produces should always be stored in well ventilated bags to avoid spoilage.
  • Wipe moisture from fruits and vegetables before refrigeration.
  • Refrigerated Carrots last for a month when kept moist, wrapped in plastic.
  • Peeled potatoes, apples, pears should be stored under water with 1-2 tablespoons of vinegar to avoid browning.
  • When radishes and carrots lose their crunch place them in a bowl of iced water with a piece of raw potato and watch them freshen up within minutes.
  • Hang bananas from a hook to prevent accelerated ripening that occurs when bananas touch surfaces.
  • Cheese should be removed from its original packing, wrapped in a cloth sprinkled well with cider vinegar to avoid molding and rewrapped in plastic or wax paper and sealed in a plastic bag.
  • In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge. This creates a vacuum that inhibits the growth of bacteria that causes food to spoil.
  • Eggs which are fresh sink in water and bad ones float.
  • Wine or champagne that’s gone flat can be restored by dropping a raisin or two into its bottle. The natural sugars will work magic.


You will not only save money by throwing away less food but also retain the nutritive value of these foods for longer by practicing these simple steps for preserving food for long.


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