How to keep vegetables fresh longer

Fresh vegetables are the heart of a Bangladeshi kitchen, but in our warm, humid weather they can wilt in a day or two. A few small habits make your shopping last most of the week.

Sort them as soon as you get home

Take everything out of the bag. Remove rubber bands and plastic wraps, pick out any bruised or yellow leaves and keep them aside to cook first. One rotten piece quickly spoils the rest.

Leafy greens: dry, then wrap

Spinach (palong shak), red amaranth (lal shak) and coriander last much longer when they are dry. Shake off extra water, wrap them loosely in a clean cotton cloth or paper towel and keep them in the vegetable drawer of the fridge. Wash them only just before cooking.

Keep some vegetables out of the fridge

Potatoes, onions and garlic like a cool, dark, airy place — a basket or a jute bag works well. Keep potatoes and onions apart: together, they sprout and soften faster. Ripe tomatoes keep their taste best on the counter and can go in the fridge only when they are fully ripe.

Use the fridge drawer wisely

Carrots, cabbage, cauliflower, beans and brinjal stay firm in the crisper drawer in a paper bag or a breathable produce bag. Do not pack the drawer too tight — air needs to move.

Revive tired greens

If leaves look a little limp, soak them in a bowl of cold water for 10–15 minutes. Most of them come back crisp.

Plan your cooking

Cook the soft items first (greens, tomatoes, gourds) and keep the long-lasting ones (pumpkin, potatoes, carrots, cabbage) for the end of the week. You waste less and always have something fresh to cook.