By Asa McKee
A question I often get working in gardens with students or at farmer's markets is: “what's the best way to store this?” For some this question is obvious, for others it is new terrain. And for some, the answers/ opinions have been debated for generations. From my experience, I'd like to share some of my tried-and-true methods of storage – and if you have a different method, I would love to hear from you!
Let's start with the controversy or "constantly debated" one: fruit or veggie?
Yes, tomatoes are a fruit.
The next few debates are a little more nuanced:
The First Debate: Should you store tomatoes upside down or right side up....?
Yes, this seems silly, but chapters in books have been debating this. The answer: upside down on a plate or bowl will do. (And if you want further protection, cover it with a Khala Cloth.) Why upside down? The belief is simple: blocking the tomato’s stem will prevent moisture from leaving the tomato and blocks air for entering the tomato preventing mold and bacteria from developing and entering the tomato.
This is debate I believe is not as clear cut as I believe some make it out to be. It depends. If you are ripening your tomatoes (upside down ) I would do so on a counter out of direct sunlight. If you want to speed up this process, place a banana near them (ethylene gas producers -see bottom of page) some also will let tomatoes ripen in a cupboard or in their pantry as cool temps are good for the process, but not cold temps.
Now if your tomatoes are already ripe.
Why not put them in the top shelf of the fridge? These cold temps below 55 degrees F will stop the flavour producing enzymes but will do little damage to the flavour if stored for a sort period. But I would suggest letting them sit on a counter for a day or two before eating them for maximum flavour after storing in the fridge.
Cilantro and parsley
I find the best method is to cut the base of the stems so that they are clean and able to absorb water.
I then place them in a small jar with cool water in the base.
I then wrap a Khala Cloth around the jar and herbs for moisture capture, and place in the fridge.
To say basil dislikes cold is to say an alligator dislikes the snow. For this reason it should never go in the fridge. Cut the stems and place them in a jar with cool water. They can be left on your counter out of direct sunlight with your upside down tomatoes.
These will do best stored at room temperature according to UC Davis and their department of Post Harvest Technology. Once you have cut your cucumber, wrap a Khala Cloth around the cut end and refrigerate. Remember to keep them away from apples, tomatoes, avocados and melons (ethylene gas producers)
Garlic and Onions
Store at room temperature and allow for air circulation. Don't remove the protective "paper" until ready for use. Also remember to keep onions away from potatoes so that potatoes don’t sprout!
They don't need to be refrigerated but love a cool (42 to 50°F) dark place to hang out. But remember keep them away from apples and onions.
For more detailed information check out the University of Idaho.
I always cut off the ends before storage, whether pre-cut stalks or a bunch. The reason? It is simply for convenience and space. No need to take up more room then needed. Celery has an efficient system of drawing water into its cells from the bottom of the stalk (they are 95 percent water). But if they are damaged or poorly cut this won't happen. Stalks not cut cleanly are more prone to curl, brown, split and decompose at a faster rate. After they are prepped (cut, washed and dried), I wrap them tightly in a Khala Cloth and place in the fridge.
Cut the base and place in jar with cool water just like a bouquet of flowers. Then wrap with a Khala Cloth (as you do with cilantro and parsley) and place in fridge.
Always cut the greens off your carrots. You can leave them whole and wrap them in a Khala Cloth and place in fridge. If you want cut them, place them in a glass container with water.
These veggies are high humidity loving. I pat mine dry then and wrap in a Khala Cloth, then place them in the drawer in the bottom of the fridge. With other humidity loving neighbours such as leafy greens and mushrooms (which also can also be stored in a Khala Cloth), broccoli keeps in good company.
Ok, now Bananas...
As I've mentioned, bananas are high ethylene gas producers. What this means they produce a gas that helps themselves and others ripen . They are not the only ones that do this (see below). If you want to slow the ripening prices down there are a couple of tricks. You can wrap a Khala Cloth around the stem, slowing the gas output thus slowing the ripening process. But once they reach the "perfect ripeness" place them in fridge to slow it down drastically.
Ethylene Gas: use it to your advantage!
As I've mentioned, some other fruits and veggies produce ethylene gas. And some are sensitive to these gases and will ripen much faster when stored together. But remember you can use this to you benefit but be carful not to forget to keep an eye on them!
- ripened bananas
- passion fruit
- unripe bananas
- green beans
- Belgian endive
- Brussels sprouts
- leafy greens
- sweet potatoes
I hope you found this blog useful for learning how to store your fresh fruits and veggies, and the role Khala Cloths can play in helping you! If you have any questions about what sizes of Khala Cloths to use and exactly how to use them with different fruits (including tomatoes;) and veggies, please do not hesitate to contact us: firstname.lastname@example.org