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The Best Way to Store Greens

It’s summertime and as more and more people harvest their gardens or flock to farmers markets, storing those wonderful greens and other fresh veggies may become a perplexing problem. Pop Sugar has a solution for the greens: Wash them in cold water, submerge them in a bowl of water three times and spin them dry. Then place them in a resealable plastic bag or bowl with a paper towel and store your greens with another paper towel on top.

But what if you have something besides leaf lettuce you want to store, such as potatoes or fruits? If it’s potatoes you want to save, do NOT put them in the fridge, as when potatoes are chilled, an enzyme breaks down the sucrose in them and turns it into fructose and glucose, which combine with the amino acid asparagine to form acrylamide, a carcinogenic substance, when heated. If that’s a mouthful, just remember to store potatoes loosely — not in plastic — in a dark, dry spot and never in the fridge. Also keep them away from onions.

With fruits, eat berries as soon as possible or refrigerate them. Freezing berries can also save them from spoilage and stop mold growth. Rinsing them in a vinegar solution can help to kill mold spores and keep them fresh.

And much as it may surprise you, avoid refrigerating tomatoes. Also, don’t store any produce near a gas stove or smoky area (including cigarette smoke) or high heat such as near a fireplace, as these can speed up the ripening process. Keep apples in a cool, dark place. Store apricots, plums and bananas at room temperature.
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