TL;DR
Ideal veggies to store in foil: 🧅 , 🥬, 🥕, 🌽, 🥒, celery, spinach, kale, Brussel sprouts (someone tell them to get the ball rolling on the emojis for these last few).
How many of us have stocked up on produce from the grocery store, only to find that a week goes by and you hadn’t used the avocado, or forgot about those asparagus (asparagi?) 🤔in that drawer in your fridge? Or how many of us, right now, are trying to make vegetables last as long as possible to minimize trips to the grocery store?
Well, there’s a simple trick that can help make those veggies last a little longer: wrapping them in foil.
First off, it’s important to note that not all veggies are the best fit for foil storage. More acidic veggies, and fruits, typically do not pair well with foil. This is because the acid in these foods will eat into the foil, and also leave them tasting like metal.
The majority of vegetables produce ethylene gas as they begin to ripen. When this gas gets trapped, it will cause some veggies to ripen too much and become limp. Other veggies that have a strong odor, such as onions, can exude their odor on other foods. Wrapping these foods in foil can help to hold in moisture, and also trap odors.
Foods that are lower in acid and ideal for foil storage include onions, carrots, celery, corn, cucumbers, Brussel sprouts, spinach and kale.
When it comes to refrigeration times, most foods can ideally last a week. Other foods though, such as celery, can last up to two weeks when wrapped in foil.
Make veggies last longer. Save yourself some time, money and frustration.
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