Pinakbet, chopsuey, ginataang gulay, diningding, kare-kare, adobong gulay, laing, sinigang, nilaga, and more –– it can’t be denied that many Filipinos enjoy and appreciate vegetables in our diet. To say the least, veggies are a staple of Filipino cuisine, with many traditional dishes incorporating a variety of the ingredients mentioned in “Bahay Kubo.”

 

Understanding the importance of proper food storage and the shelf life of your favorite vegetables will not only benefit the quality of your dishes, your health, and your budget but also contribute to sustainable practices and food waste reduction on a larger scale, considering our country’s climate and economic situation.

 

So, to celebrate Nutrition Month, let’s learn about some valuable proper storage methods to help maintain your vegetables’ freshness, flavor, texture, and nutritional value, maximizing their flavors and enhancing the taste of your favorite dishes when prepared.

 

 

Several types of fresh produce actually do better when not refrigerated, as cold temperatures can negatively affect their texture and flavor. Here are some examples of fresh produce that should typically be stored at room temperature.

 

 

 

SHELF LIFE BEST PRACTICES:

 

By following these simple storage tips, you can help extend the shelf life of your leafy green vegetables and enjoy them fresher for longer. But what about maximizing your fresh produce’s shelf life? Here’s how:

 

 

 

FREEZING YOUR VEGGIES (OPTIONAL):

 

Blanch vegetables first (except for peppers and herbs) to preserve their color, flavor, and nutritional value when freezing them. Proper packaging in airtight containers or freezer bags also helps maintain the quality of frozen vegetables. Be sure to label containers with the date to keep track of the storage time.

• Peas: up to 6-12 months.
• Corn: kernels or on the cob, 8-12 months.
• Broccoli and cauliflower: blanched, up to 8-12 months
• Bell peppers: sliced or chopped, 8-12 months.
• Green beans: fresh or blanched green beans 8-12 months
• Leafy greens: blanched leafy greens up to 10-12 months

 

Always use airtight containers or freezer bags to minimize exposure to air. Label and date your packages so you can keep track of how long they’ve been stored. Most vegetables will keep well in the freezer for 8 to 12 months.

 

DON’TS:

• Don’t eat mature potatoes, as they are toxic
• Don’t consume onions that have become mushy, moldy, and pungent
• Don’t store sliced onions in the refrigerator; seal them first in a container to last in the fridge up to 7 to 10 days
• Don’t overcrowd the refrigerator, as proper air circulation is essential for maintaining freshness
• Don’t wash vegetables before storage as it can increase moisture content, leading to faster spoilage
• Don’t slice cabbage as it will lose its vitamin C, which will lead to faster spoilage; keep it dry and unwashed until you’re about to cook it

 

If you find this Scribble article informative, share it with others and help your community maximize their food’s longevity for better household and budgeting tricks!