Comments on: How to Store Produce Without Plastic

By: maria

maria — Fri, 27 Jul 2012 12:35:30 +0000

Thanks for this article. I know my readers will love it and plan on sharing it in a facebook group that I created called “HEALTHY ALTERNATIVES”. Besides potential health complications from plastic, I like knowing that it is greener to use less plastic wrap.

By: Carole

Carole — Mon, 02 Jul 2012 16:32:13 +0000

You can leave avocado pits in guacamole, stored in the fridge to help keep it from turning brown.
Also to store basil easily, trim your plants, put the pieces in a glass of water, change the water daily and keep on the counter. Basil usually will thrive this way, last indefinitely and usually grow roots . Then you can either use it or plant the new plants with their new roots in your garden.

By: Linda Moore

Linda Moore — Mon, 25 Jun 2012 16:15:36 +0000

Refrigerate uncut avocados when fully ripe. After cutting, if you will use only half, leave the pit in the other half. It will keep longer in the refrigerator.

Also…

Don’t throw out the seller’s packaging too quickly. Growers and sellers put a lot of money and research in determining what will give you the longest shelf life.

By: Val

Val — Sun, 24 Jun 2012 13:42:36 +0000

I store most produce unwrapped in large covered plastic bins in the fridge with a “freshie” in each bin. See http://www.producefreshies.com
The non-toxic chemical in the tiny packet absorbs ethylene gas which causes spoilage. After 3 months the packets can be opened and used as organic fertilizer. Works like a charm – no plastic bags, no work.

By: Kathy M

Kathy M — Sun, 24 Jun 2012 10:51:40 +0000

Andrea,

I’d get an air-conditioner, or, think about moving out of the desert!

By: Charity

Charity — Sat, 23 Jun 2012 14:26:13 +0000

For reviving and storing parsley the best way is to rinse off and let dry off a bit, trim the ends off and put in a jar or tall glass with water and then place in the fridge. This will last a long time! If you can’t use it all at once, then making sure it is dry and clean, chop into bits and store in the freezer in a container or zip-lock (ok it is plastic but…) and use as much as you need at a time. Keeps fresher and tastes like it should not like the dried stuff that tastes like cardboard.

Lettuce can be revived and stored in the fridge wrapped in a damp towel – which is refreshed each time you use the lettuce (or again in it’s plastic sack with a little water included)

Green Peppers, in season can be cleaned and chopped up – to the size you like to use them and stored in the freezer until you need them. They will taste good and fresh in soups, casseroles, etc – but are not good in salads from the freezer.

By: Andrea

Andrea — Sat, 23 Jun 2012 01:41:26 +0000

What about for those of us living a desert without air conditioning. My house is hot and dry in the summer. Anything left out wilts or dries very fast. Am I stuck with the refrigerator?

By: Eric

Eric — Sat, 23 Jun 2012 00:20:02 +0000

If basil is still attached to reasonably long stems – such as when you buy it by the bunch at a farmer’s market – then it stores for several days at room temperature with the stems submerged in a glass of water. I do it all the time.

By: Mariovich

Mariovich — Fri, 22 Jun 2012 22:02:36 +0000

I use those green compostable bio-bags for storing just about everything. They breathe. The lack of accumulated condensation results in your veggies, etc., not getting wet or slimy.

By: Bill Scott

Bill Scott — Fri, 22 Jun 2012 18:54:10 +0000

Except in a few instances,yYour article “How to store produce without plastic” doesn’t say if the method described is for inside or outside the fridge. Any help with this?