An estimated 7.1 million Britons wrongly store their food – with 281,000 tonnes of fruit and vegetables being discarded every year, with most thrown away during the colder months
As autumn sets in, bringing with it a bounty of seasonal fruits and vegetables, an estimated 7.1 million Brits are incorrectly storing their produce.
But with an estimated 7.1 million Britons wrongly storing their food, roughly 281,000 tonnes of fruit and vegetables are discarded every year, with most being thrown away during the colder months.
With this in mind, Vlatka Lake, a storage expert at Space Station, has offered some tips on how to properly store these six autumnal fruits and vegetables so they stay fresh throughout the colder months.
1. Potatoes
A staple in many British meals, potatoes, whether homegrown or bought from the supermarket, need to be stored correctly to prevent them from sprouting, softening, or even worse, becoming mouldy. According to Lake, potatoes last the longest when kept in a cool, dry, dark place as exposure to light and moisture can lead to rot.
The same applies to other root vegetables like carrots and turnips, reports the Express. She said: “Storing them this way ensures they’ll be good for weeks, or possibly all winter long.” Unlike many other veggies, these also need to be well-ventilated, so avoid using airtight containers.
2. Spinach and kale
To store spinach and kale effectively, wash them and wrap them in a paper towel to absorb any excess water, which could cause premature moulding.
Vlatka issued a warning for spinach enthusiasts, saying: “If your spinach is not in an airtight container, you must make sure you don’t store it adjacent or near to ethylene-producing fruits and veg such as your broccoli and sprouts, as exposure to this gas will speed up the decaying process.”
3. Brussel sprouts
For Brussel sprouts storage, she advised that they can be kept in the bag they came in or placed in a bowl covered with cling film just remember to poke some holes for ventilation before stashing them in the fridge drawer. She cautioned: “Brussels sprouts produce a small percentage of ethylene and are super sensitive to the effects of it.”
She added that when Brussel sprouts are exposed to ethylene, they’ll start to yellow and rot, which underscores the importance of keeping them contained within the fridge.
4. Broccoli
Broccoli, much like Brussel sprouts, “emits and is extra sensitive to ethylene”, Vlatka noted. To extend their shelf life, she suggested wrapping them tightly in foil and placing them in the fridge, claiming: “The tin foil will help keep it fresh for up to a month.”
When it comes to onions, garlic, and shallots, these should be stored in a cool, dry, and well-ventilated area away from direct sunlight. Vlatka warned that moisture, light, and lack of circulating air could lead to “mould and sprouting”.
5. Onions, garlic and shallots
Garlic lovers take note: storing your bulbs in the garage due to its cooler temperature could be a game-changer. An expert has revealed, “If stored correctly, a whole head of garlic could last for up to half a year, however, once you break apart the cloves, their shelf life drastically decreases, typically lasting from two to three weeks.”
As pumpkin season approaches and with an estimated 13 million pumpkins expected to be wasted during Halloween in the UK, it’s crucial to know how to store them properly. For a whole pumpkin, find a cool, dry spot with plenty of air circulation, such as a pantry or garage.
To keep them fresh for an extended period, place them upside down on cardboard to maintain their shape and prevent rot, ensuring they don’t touch other produce. According to Vlatka, “Stored this way, pumpkins can last up to three to four months.”