How to Keep Your Vegetables Fresh Longer (Perfect for CNY leftovers!)

I’m sure you’ve heard about the increased prices of vegetables in Singapore due to the rainy season in JB with some vegetables costing up to double their original prices. Most vendors are trying to get their supply from further countries like Vietnam and Thailand but as these vegetables have to be flown in, they can’t be sold at a cheaper price as these methods are more expensive too. As CNY is nearing, you'd probably want to stock up on more vegetables as well.

In times like these, don’t you wish there could be a way for you to keep your fresh vegetables longer so that you can save some money and not make multiple trips to the market? In fact, you can! Storing them the right way allows you to maximize their shelf life so you still can have fresh and nutritious vegetables for dinner even after a period of time. Check out below for some tips that might be useful for you.

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The humidity of Singapore may cause some vegetables to turn bad quicker than intended, so leafy greens should be rinsed, wrapped in a paper towel, and refrigerated in a tight container or sealed plastic bag.

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Root vegetables need to be stored in a cool, dark, and dry area like in a cupboard or at a shady area of your pantry. Do not refrigerate them! 

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Tomatoes that have yet to ripen should be stored away from direct sunlight at room temperature and refrigerated once ripened.

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It’s a good practice to immediately store your vegetables once you’re home and when you’re storing them in the refrigerator, avoid placing them in the same compartments as fruits to prevent the yellowing of green vegetables. 

To make them last even longer, you can choose to freeze them. This makes sure their nutrients are preserved and still taste yummy! Before freezing them, most vegetables need to be boiled whole or cut into pieces for about 1-2 minutes then immediately placed in ice-cold water. This prevents them from freezer burn. After that place them in your freezer.

Frozen vegetables can last up to 1 year. However, it is not recommended to freeze artichokes, eggplants, lettuce greens, potatoes, radishes, sprouts, and sweet potatoes.