Storage of anti-inflammatory produce – maximise shelf life

Storage of anti-inflammatory produce – maximise shelf life

If you eat a lot of fresh plant-based foods, you might not always have time to consume all these raw products before they go bad. In addition, many of us know relatively little about how different types of produce should be stored to optimise both their durability, taste and texture. Here are our top tips!

General tips when storing fresh produce

  • Be sure to use the produce that begins to go old first – first in, first out!
  • Separate the vegetables and fruits that have started going old from the others to avoid getting the fresh produce “infected”.
  • Unwashed produce usually lasts longer than washed produce, so to maximise shelf life, it might be a good idea not to wash the food until it is to be eaten.
  • When you put your produce in the refrigerator, make sure that it’s dry and that there is enough space in the refrigerator for air to circulate.

How to store anti-inflammatory products:

  • SynbioticsSynbiotic contains live bacteria and should therefore be stored refrigerated. The bacteria can survive outside of the refrigerator for a couple of weeks, but for long-term storage, refrigeration or freezing is recommended.
  • Fresh turmeric – Fresh turmeric should be stored in an airtight packaging in the fridge, but can also be frozen. You can also peel the turmeric and put it in a jar of water with lemon juice in the refrigerator. The same applies to, for example, peeled carrots, which then retain their crispiness and freshness.
  • Avocado – Avocado really thrives at room temperature as it can lose some flavour if stored in the refrigerator. Putting your avocados in the refrigerator can, however, be a good way of slowing down the ripening process if you are unable to consume the avocados in time – they can also be frozen for later use in smoothies! If, on the other hand, you want the avocado to ripen faster, store it at room temperature in a paper bag, preferably together with a tomato or a banana.
  • Nuts and seeds – Nuts and seeds contain large amounts of natural oils that can turn rancid over time – especially in a warm environment. Nuts and seeds can be stored at room temperature for about a month, after which they should be stored in an airtight packaging in the refrigerator or freezer. They can be safely stored this way for between six months and a year.
  • Bananas – To maximise fibre intake, bananas should be eaten as unripe as possible. The yellower the banana, the more sugar and less fibre it contains. You can stop this ripening process by freezing the bananas. Peel the bananas, cut them into three parts (to make it easier to keep track of the quantities used) and store in an airtight package. To prevent the banana pieces from sticking to each other, you can separate the different layers with baking papers.
  • Onions and garlic – Various types of onions and garlic can be stored in a paper bag at room temperature. When stored in the fridge, onions go soft after a while and they can also spread their smell to other foods.
  • Green leaves – Green leaves such as spinach leaves, arugula, chard and similar leafy greens are best stored in the refrigerator. In order to extend shelf life, you can store the leaves next to a paper towel, which helps absorb extra moisture and keep the leaves fresh.
  • Fresh spices – Fresh spices in bundles (not in pots) can be put in a glass of water in the fridge and will then stay fresh for several weeks.
  • Tomatoes – Tomatoes are actually best stored at room temperature and you will notice a difference in both taste and texture if you leave the tomatoes out of the fridge!

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