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Vegetables are essential for everyday meals, from efo riro (vegetable soup) and edikang ikong (vegetable soup, but Efik) to yam porridge and fried rice. When you store correctly, you prevent waste and you’re able to stick within your feeding budget.
Vegetables spoil quickly without the right storage methods, leading to unnecessary waste and extra costs. Here’s how to store different types of vegetables to keep them fresh for longer, with or without a fridge.
General Rules for Storing Vegetables
The first general rule is that you should not wash before storing. Moisture accelerates spoilage, so wash only before use.
Use breathable containers. Perforated plastic bags or baskets allow air circulation, reducing rot. If you don’t have a perforated plastic bag, poke at least 20 holes in a food-grade plastic bag.
Separate ethylene-producing foods. Fruits like bananas and mangoes release ethylene gas, which speeds up spoilage—keep them away from vegetables.
Know which vegetables need refrigeration. Cold temperatures extend the shelf life of some vegetables but can reduce the quality and taste of others.
Do not cut vegetables before storage. Keeping them whole helps preserve freshness. Roots and stems also improve shelf life.
How to Store Leafy Vegetables With a Fridge:
Avoid washing before storing, as extra moisture accelerates spoilage. If you must wash them, ensure they are completely dry before storage. Wrap the vegetables in a dry newspaper or paper towel to absorb excess moisture. Then, place them in a perforated plastic bag and store them in the vegetable compartment at the bottom section of the fridge.
These clear, BPA-free storage bins are to keep food separate and easy to access, they help you make the most of your groceries. The transparent design lets you see everything at a glance.
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How to Store Leafy Vegetables Without a Fridge
Wrap the vegetables in banana leaves and store them in a cool, shaded area. Lightly sprinkle water on the leaves and place them in a covered basket to maintain freshness. Another method is to dip the stems in a bowl of water and keep them near sunlight.
For long-term storage, the blanching method is highly effective. Simply boil water and dip the vegetables in for 1-2 minutes. Once blanched, drain any excess water, allow the vegetables to cool, and then store them in airtight containers before placing them in the freezer.
This process helps prevent discoloration and ensures that the vegetables stay fresh for a longer period. When stored in the fridge, they can last 4-7 days, while freezing extends their shelf life for up to 2 months.
How to Store Root Vegetables (Yams & Cocoyam)
Without a Fridge:
Store in a well-ventilated area, away from direct sunlight.
Avoid plastic bags, as they trap moisture and cause rot.
Do not place directly on the ground to prevent quick spoilage.
With a Fridge:
Peel and cut into desired shapes.
Rinse properly to prevent discolouration, then transfer to a ziplock bag for storage.
Ziploc Easy Open Tabs Storage Bags make food storage super easy. The quart-sized ones (50 per pack) have a double seal to keep things fresh, plus measurement lines to help with portioning.
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How to Store Carrots & Beets
With a Fridge:
Wash with clean water or a diluted vinegar solution.
Trim the tops and bottoms.
Place in a jar, submerge in water, cover, and refrigerate. Change the water weekly.
This glass jar is a good fit for keeping your carrots fresh and crunchy. The airtight seal locks in, ensuring long-lasting freshness. Plus, the jar is dishwasher-safe for easy cleaning, just remember to wash the rubber gasket by hand.
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Without a Fridge:
Wrap in a dry cloth and store in a cool, dry place.
Use the traditional method of burying them in dry sand to retain moisture and keep them fresh longer.
Yams can be stored for 1-3 months when kept in a well-ventilated, cool, and dry place, away from direct sunlight. Carrots, on the other hand, have a shorter shelf life, lasting 1-2 weeks when stored properly in the fridge, either wrapped in a dry cloth or submerged in water inside a sealed container.
How to Store Cabbage, Broccoli, Cauliflower
To keep cabbage fresh, store it whole in a perforated plastic bag in the fridge, and if already cut, wrap it tightly in plastic wrap to prevent moisture loss.
Broccoli and cauliflower should also be stored in perforated bags in the fridge, but for longer storage, blanching and freezing are effective methods. When properly stored, these vegetables can last for 1-2 weeks in the refrigerator.
How to Store (Onions, Garlic, Shallots, Spring Onions)
Dry Onions & Garlic:
Keep in a basket in a cool, dry, well-ventilated place.
Do not store near potatoes, as they cause sprouting.
Spring Onions:
Store in a glass of water on the kitchen counter.
Wrap in a damp cloth and refrigerate.
Shelf Life:
Dry onions & garlic: Several months
Spring onions: 1-2 weeks
How to Store Irish Potatoes, Sweet Potatoes
Store in a cool, dark, ventilated place.
Do not refrigerate—cold temperatures turn starch into sugar, affecting taste.
Keep away from onions to prevent sprouting.
Shelf Life: 1-3 months.
How to Store Fruit and Vegetables
Tomatoes:
Store unripe tomatoes at room temperature until they ripen.
For long-term storage, blend and freeze in airtight containers.
Peppers & Eggplants:
Store in a breathable bag in the fridge.
Sun-dry peppers and grind them into powder for extended storage.
Cucumbers:
Keep in the fridge but away from ethylene-producing fruits.
Shelf Life:
Fresh: 3-7 days
Blended & frozen tomatoes: Several weeks
How to Store Legumes
Green Beans & Peas:
Store in perforated plastic bags in the fridge.
Blanch and freeze for long-term storage.
Okra:
Wrap in a paper towel and refrigerate, or dry and grind for future use.
Ogbono & Egusi Seeds:
Store in airtight containers in a dry place to prevent mold.
Shelf Life:
Green beans & peas: 1 week
Dried seeds: Several months
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