Fruits and vegetables come in terrific colors and flavors. Just as their nutritional benefits differ, the way in which you store fresh produce differs too! The required storage temperature and humidity level varies depending on the type of fruit or vegetable. Avoid placing produce in a sealed plastic bag on your countertop. This slows ripening and may increase off-odors and decay. Use the guides below to store your garden bounty.
Store these at room temperature, making sure they are clean, dry, well ventilated, and away from direct sunlight:
- Tomatoes, onions, potatoes, melons, bananas, pumpkins, and winter squash
Ripen these on the counter, then store in the refrigerator:
- Avocado, kiwifruits, peaches, nectarines, pears, and plums
Most other fresh produce keeps best stored in a clean refrigerator at 40°F or below.
- Store fruit in a different refrigerator crisper drawer than vegetables. Fruits give off ethylene gas, which can shorten the storage life of vegetables. Some vegetables give off odors that can be absorbed by fruits and affect their quality.
Source: Amy Peterson and Alice Henneman from the University of Nebraska–Lincoln
Last week we talked about the distinctive flavor of spices and herbs. Here’s some information on how to use them when cooking fruits and veggies and details on how to substitute fresh for dry or vice versa.
Can I substitute fresh for dry herbs and spices?
- ¼ teaspoon powdered = ¼ to 1 teaspoon dried crumbled = 2 to 3 teaspoon fresh
- Chop fresh herbs fine to allow for more flavor to be released.
|If you are cooking:
||Try flavoring it with:
||Caraway, mustard, nutmeg, tarragon
||Bay leaf, caraway, cloves, ginger
||Cinnamon, cloves, nutmeg, vanilla
||Mustard, nutmeg, oregano, tarragon
||Caraway, celery seed, cumin, curry, fennel
||Cinnamon, cloves, dill, ginger, marjoram
||Cayenne, celery seed, chili powder, nutmeg
||Celery seed, cumin, curry powder, onion, parsley
||Chives, dill, garlic, mint, parsley, vinegar
||Dill, curry powder, oregano, tarragon, thyme
||Cardamom, ginger, mint, pepper
||Cinnamon, cloves, ginger, nutmeg
||Anise, cinnamon, mint, nutmeg
||Dill, mint, oregano, parsley, rosemary, sage
||Cinnamon, ginger, nutmeg, vanilla
||Cinnamon, mint, nutmeg, oregano, sage, thyme
||Cloves, curry powder, nutmeg, rosemary, sage
||Basil, bay leaf, dill, onion, oregano, parsley
How long should I keep spices and herbs?
As a general rule, keep herbs or ground spices for 1 year; keep whole spices 2 years.
- Buy a smaller container until you know how fast you’ll use a spice or herb. If it smells strong and flavorful, it’s probably still potent.
- Rub a small amount of an herb or ground spice in your hand. If the aroma is fresh, rich, and immediate, it can still flavor foods.
- Check a whole spice—such as a clove or cinnamon stick—by breaking, crushing, or scraping it before smelling it. Avoid smelling pepper or chili powder as they can irritate your nose.
- Label date of purchase on container with a permanent marking pen and store away from any sources of heat (e.g., oven, stove top) to maintain their quality.
Source: University of Delaware College of Agriculture and Natural Resources