Save Your Money! Stop Storing These Veggies In The Refrigerator

Food waste is difficult to curb. Fruit and vegetable peels are the biggest contributors to this, but food that has gone bad also adds to this. You might think that storing vegetables in the refrigerator is the best way to prolong their shelf life, but if you've ever had to throw out a spoiled veggie before you were able to use them in a dish, even when they were refrigerated, you might be storing them incorrectly.

That's because there are many vegetables that don't need the cold to make them last. Not only that—any bruised part of the vegetable could speed up the process as well.

So, before you toss these fresh vegetables in the chiller, crisper, or the shelves of your refrigerator, take a look at our checklist so that you don't accidentally make these vegetables go bad faster:

IMAGE Pixabay

Camote (sweet potatoes and yams)

Pantry storage: 2 weeks

Like potatoes, these root crops need to be stored in a dry and cool place. Allow air to circulate amongst the camote to promote dryness, especially the bruised spots, and prevent wetness. For best results, use within 3 days of purchase.

 

IMAGE Pixabay

Garlic

Pantry storage: 2 months

Usually stored with the onions, garlic can last quite a long while without refrigeration as long as the bulbs are kept cool and dry. If not used immediately, garlic will begin to dry out, especially once peeled of its protective paper-like outer skin.

IMAGE Pixabay

Kalabasa (Squash)

Pantry storage: 3 months

The tough outer skin and flesh of the kalabasa will keep it from spoil, but only if the kalabasa is still whole. Once sliced into, refrigeration will be required to keep it fresh.

 

IMAGE Pixabay

Onions

Pantry storage: 2 months

Onions, whether red, white, or yellow, all have a protective coating to stave off molds. As with the garlic, store in a dry area. Remove the outer layer before using.

 

IMAGE Pixabay

Shallots

Pantry storage: 1 month

If you've ever bought a bunch of sibuyas Tagalog and worried you may never use up the entire bunch within days, don't despair. These bunches will stay fresh for as long as a month. Any that begins to go bad should be immediately removed from the rest of the bunch.

IMAGE Pixabay

Potatoes

Pantry storage: 2 to 5 weeks

Potatoes can develop not only eyes when stored for too long, but also green spots when exposed to light, and they turn mushy when left wet. These root crops should be stored in a cool, dry area so none of the spuds go bad before you can use them.

 

IMAGE Pixabay

Tomatoes

Want green-tinged tomatoes to get riper sooner? Store these at room temperature until just ripened then use as needed. Once ripened, you'll want to keep any you won't be using within the day in the refrigerator to keep these from ripening further.

Keep these produce away from the cold, and you'll not only keep food fresh longer and remain within your household budget; you'll also help stop unnecessary food wastage.

This story originally appeared on Yummy.ph.

*Minor edits have been made by the SmartParenting.com.ph editors.