We need to know the right methods of storing vegetables in the refrigerator (การ เก็บ ผัก ใน ตู้ เย็น, which is the term in Thai) to make sure that they are safe and fresh for us to consume. Not every fruit or vegetable can be stocked in the refrigerator. For some, we have to wait till they ripen to place them in the fridge, while others are more ideally stored in a dry and cool place, or at room temperature. This article will provide you with some tips on how to stock vegetables to ensure their freshness.

Stocking Leafy Greens

If we rinse leafy greens, wrap them in a tea towel or paper towel, put them in a sealed plastic bag or container, and store them in a refrigerator, they tend to remain fresh for a longer period. This method can be used for spinach, kale, Swiss chard, bokchoy, and lettuce greens.

Tips For Saving Time: It is more convenient to eat leafy greens if you wash and store them as soon as you arrive from the grocery.
Note: It does not matter if you are purchasing pre-washed leafy greens. Either way, it is advisable to rinse them one more time before storing vegetables in the refrigerator, after you take them home.

Stocking Asparagus

You can wrap the stalks of asparagus with a moistened paper towel to keep them damp. Or you can stock them upright in a glass of cold water or bowl, before putting them in the refrigerator.

Stocking Root Vegetables And Squash

For root vegetables and squash, you should not store them in a fridge, but in a spot outside that is dry, dark, and cool. For instance, a root cellar or a cupboard would be an ideal location for storing root vegetables. This method can be used for rutabaga, pumpkins, yams, sweet potatoes, potatoes, onion, and garlic.

Vegetables That Should Be Stocked At Room Temperature Or In Cupboards

Onions: One Or Two Months
Tomatoes: One To Five Days
Potatoes: One Or Two Weeks, Two To Three Months, If The Storage Location Is Dark And Cool

The duration of storing vegetables in the refrigerator that are at their best quality varies for different vegetables. If they are not rotten or moldy, it might be safe to consume them after the given time. You can prevent rapid ripening by stocking your vegetables in a different section of the refrigerator than fruits.