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How to Store Vegetables Without Plastic Wrap
Eating more fruits and vegetables is a requirement for every healthy eater.
But when you buy more fresh produce, do you end up throwing away more than you eat?
Would you like to increase the shelf life of your fruits and veggies without having to use toxic plastic products that harm both the environment and you?
In today’s economy you can’t waste money on food that will rot the day after you bring it home.
Plastic food wraps and their negative effects on the environment and human health.
- PVC: Some food cling wraps (especiallyused at the deli counter) are polyvinylchloride (PVC), which is not only very environmentally toxic, it’s also laced with phthalates. Source
- Wildlife hazard: Film plastics like bags and cling wraps pollute landscapes and oceans where they pose choking, suffocating, intestinal blockage threats to wildlife. They also add to the great Pacific Ocean plastic island where they wrap around coral, killing these vital organisms.Source
- Non-renewable: Whether it’s made from #3 PVC or #4 LDPE or low-density polyethylene (another common material used to make plastic wrap products), these plastics are derived from petroleum, making them inherently non-renewable.
- Non-recyclable: Although it is technically possible to recycle these plastics, most curbside recycling programs will not accept plastic wraps. Learn more about recycling soft plastics.
HOW TO STORE VEGETABLES WITHOUT PLASTIC
These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet.
Artichokes - Place in an airtight container sealed, with light moisture.
Asparagus - Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados - Place in a paper bag at room temp. To speed up their ripening, place an apple in the bag with them.
Arugula – Like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil - Is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.
Beans - Shelling open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets - Cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens - Place in an airtight container with a little moisture.
Broccoli - Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe - Left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts - If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage - Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots - Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower - Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery - Does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac - Wrap the root in a damp towel and place in the crisper.
Corn - Leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.
Cucumber - Wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant - Does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage, place loose, in the crisper.
Fava beans - Place in an air tight container.
Fennel - If used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic - Store in a cool, dark, place.
Green garlic – An airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens - Remove any bands, twist ties, etc. most greens must be kept in an air-tight container with a damp cloth, to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans - They like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes - Store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- A closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce - Keep damp in an airtight container in the fridge.
Leeks – Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra - Doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion - Store in a cool, dark and dry place, good air circulation is best, so don’t stack them.
Parsnips – An open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes – Like garlic and onions, store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio - Place in the fridge in an open container with a damp cloth on top.
Radishes - Remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb – Wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas – In an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas – Refrigerate in an open container
Spinach - Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions - Remove any band or tie and place in the crisper.
Summer Squash - does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers - Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes - Store in a cool, dark, well ventilated place. Never refrigerate sweet potatoes they don’t like the cold.
Tomatoes - Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips - Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash – Store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini - Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
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HOW TO STORE FRUIT WITHOUT PLASTIC
Apples - Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus - Store in a cool place, with good airflow, never in an air?tight container.
Apricots - On a cool counter to room temperature or fridge if fully ripe
Cherries – Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries - Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates – Dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag? as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs - Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un?stacked.
Melons - Uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines - Similar to apricots, store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches – And most stone fruit, refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears – Will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Persimmon –Fuyu (shorter/pumpkin shaped): store at room temperature. Hachiya (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack?they get very fragile when really ripe.
Pomegranates – Keep up to a month stored on a cool counter.
Strawberries - Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.
Article Source - washingtonsgreengrocer.com
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This next article is about Mu Tea. A wonderful tea made with 16 tonic herbs that can be consumed on a daily basis...they are considered a food.
Beyond Mu Tea - Chinese Tonic Herbs
Beyond Mu Tea - At Last
Chinese Tonic Herbs Enhance The Macrobiotic Diet
By Ron Teeguarden Copyright (c) 1995
Back in 1969 when I first became macrobiotic, there was very little literature in English concerning the Asian health arts. When I discovered George Ohsawa's great books "Zen Macrobiotics" and "The Book of Judgment," my mind was opened to a whole new way of thinking about my health and life. Macrobiotics, in 1969, was perceived as radical, but over the past twenty five years most of its basic nutritional principles have been broadly accepted by our whole society, even by the Western medical establishment.
Indeed, tens of millions of people in America have changed their diets in the past three decades, reducing their intake of meat and processed food and increasing their intake of whole grains, whole foods, vegetables and other naturally healthy food items. Even people who have never heard of macrobiotics have been influenced in a profound way.
Macrobiotics teaches that we should eat a low-meat or no-meat diet consisting primarily of grains and vegetables, and some fruit. It is indeed a very healthy diet. But under the surface of the diet lie underlying principles that make macrobiotics more than just a diet. And if we understand the basic nutritional principles, we can gain more from our diet.
Eating natural foods, cooked until the nutrients are more bioavailable (absorbable in our digestive system) and in the right proportions can definitely help us achieve health and longevity. Ohsawa and his successors such as Michio Kushi and Herman Aihara have influenced the lives of millions of people by helping them to understand that eating is an art of balance and judgment.
But there is an aspect of macrobiotics that has been neglected. Macrobiotics has taken on a life of its own over the past thirty years and many people are unaware of the fact that Ohsawa had a clear knowledge and a good understanding of the Chinese tonic herbs, which have been used in Japan for over a thousand years. When I first read Ohsawa's books and other articles he had written, they described a tea which Ohsawa called "Mu Tea." He said it was the most "yang" tea and that it provided an abundance of life force. Mu tea, of course, has become well known and is still a part of the macrobiotic regimen. The original Mu Tea developed by Ohsawa consists of sixteen Chinese tonic herbs. Although the formula is not in fact the most "yang" tea by any means, it is a fine blend of major tonic herbs, both yin and yang.
Ohsawa apparently had little interest in the "medicinal" aspect of Chinese herbalism since he left little or no written material concerning them. Ohsawa's clear message was that "medicine," even herbal medicine, should be avoided unless absolutely required. He promoted building health through a healthy diet and proper living and thinking. Ohsawa believed that chronic disease could be eliminated by revitalizing the body through proper eating and a humble, appreciative attitude. Although the medicinals had little or no place in Ohsawa's health system, he recognized the value of the tonic herbs and saw a place for them in macrobiotics. That is why he recommended Mu Tea so vigorously.
The Chinese tonic herbs are very similar to the foods consumed in the macrobiotic diet. The "tonic" herbs, by definition are "food," or in fact, "super-food." By no means do all Chinese herbs fall into this category called "tonic." There are three traditional levels of Chinese herbs used in Asian health care.
One level consists of the "inferior" herbs. These are herbs used as medicine. They can be very helpful and many are extremely powerful drugs. However, as "drugs," they cannot be safely consumed over a long period of time. Medicinal herbs must be used under a professional's care and guidance since misuse or overuse may cause side effects, and because other medical intervention may be required. The majority of herbs fall into this category since most herbs are used as remedies.
The second category of Chinese herbs consists of the "common" herbs. Though these herbs are considered to be useful in many "medicinal" situations, they are generally much safer than the "inferior" herbs and may be used preventatively or to nip problems in the bud. Most are very safe, but still they are not considered food and therefore are used primarily for the specific purposes of cleaning and detoxifying the body. They can be taken intermittently over extended periods of time.
The greatest class of Chinese herbs are known as the "superior" herbs, or more commonly nowadays as the "tonic" herbs. There are relatively few tonic herbs described in Asian herbalism. Of the thousand of herbs and other edibles described by the Chinese, only about ninety herbs are called "tonic." These tonic herbs are truly profound super-nutrients which enhance body functions, ultimately helping to establish optimum physiological functioning. The tonic herbs are very safe and most may be consumed regularly, or even daily, as part of one's dietary regimen.
Like the various foods of the macrobiotic diet, the tonic herbs are categorized according to the principle of yin and yang. Yin and yang, of course, are the fundamental polarities of nature. Yin is the receptive, accumulating, storing aspect of any process or cycle. Yang is the active, energy burning phase. The basic principle of macrobiotics, as described so beautifully in "The Book of Judgment" by Ohsawa, is to develop an intuitive understanding of yin and yang and to be able to apply it in order to establish balance and health in our lives. Consuming a diet guided by the principles of yin and yang helps establish that fundamental balance. The Chinese tonic herbs do the same, but perhaps more powerfully and more quickly. Macrobiotics and tonic herbalism were "made to go together." Neither one is as effective as both together. Integrated into a lifestyle of balanced living, these two health arts can lead to health, longevity and happiness.
Of course, tonic herbalism, like macrobiotics, is not a new discovery. Both go back thousands of years. Both are practical and use time honored substances and techniques. They are one-and-the-same art, working at different levels. The macrobiotic part provides nutrients required for health. These grains, vegetables and minerals supply the amino acids, carbohydrates, proteins and oils required for health. They must be eaten in sufficient quantity to replenish what we use up in daily living and to nurture our organs and tissues. That is why most of us require three meals a day. The Chinese would say that this food provides "Qi' ("Ki" in Japanese). Qi is the energy we gain from eating (metabolism) and breathing (respiration) which sustains our life.
In addition to the generally recognized fundamental nutrients, well grown, properly prepared foods provide micro-nutrients that are of equal value. These micro-nutrients are not as well known or understood as basics like amino acids and vitamin C, but in many cases they can make the difference between health and sickness, or between radiant health and ho-hum health. Every food actually contains many bio-nutrients, and some of them are now being discovered to have profound health benefits. Broccoli, Brussel sprouts and cauliflower, for example contain lignoids that protect our livers from cancer-causing pollutants. Carrots and yams contain beta-carotene, the incredibly important antioxidant. In fact, every grain and vegetable contains these kinds of micro-nutrients. That is why consuming processed protein, carbohydrates and vitamins from a can cannot replace real whole food. They never will.
The tonic herbs, in some contrast, are not primarily sources of amino acids, carbohydrates, etc. They are, however, super rich sources of an incredibly wide range or micro-nutrients that are not generally available in our diets- even a well crafted macrobiotic diet. Each of the classic tonic herbs contain numerous biologically active substances that benefit our health. This might best be explained by providing a few examples.
Perhaps the most famous herb used in Chinese tonic herbalism is ginseng. So let's look at how micro-nutrients in ginseng help influence our health and well being. Ginseng is a classic Qi-tonic used by both men and women to build energy, enhance endurance, improve resistance and strengthen the mind. Ginseng contains many constituents which have been studied extensively around the world. Primarily, ginseng contains chemicals called saponins, which in the case of ginseng are called ginsenosides. There are over thirty of these ginsenosides in ginseng, and about a dozen have been extensively studied and are well understood. These ginsenosides appear to nourish and regulate our nervous and endocrine (hormonal) systems. This regulating activity is what makes ginseng great.
After consuming a well made and well balanced ginseng product for a period of time, one will find that they can handle stress much more easily. This reduces the burden on the body's resources and slows down aging. They will find they sleep more soundly and have more energy and endurance during the working hours. They will feel more centered. Ginseng also contains polysaccharides which help regulate the immune functions, as well as other substances which aid in digestion and respiration. Though ginseng does not provide food nutrients to our diet, it provides very useful micro-nutrients that cannot be obtained from rice, carrots, miso or any other common food. From a macrobiotic point of view, it is an important addition to one's diet.
Tang kuei is another well known tonic herb. Tang kuei helps build blood. Studies indicate that consuming tang kuei along with other nutrients that build blood (such as protein sources like chicken or beans) and with green vegetable enhances the blood building process. This is why tang kuei is famous as a "women's herb." Women lose blood and need to rebuild constantly. Tang kuei is extremely beneficial for most women. Children need blood to grow, so again tang kuei is useful. It's good for men too. I take it regularly (almost every day). It builds blood and helps nourish muscle. Men, women and children all benefit from this great food-herb.
Ganoderma, also known as the Reishi mushroom, contains dozens of constituents that Japanese and Chinese studies indicate benefit our health. These micro-nutrients have been shown to improve our immune, cardiovascular and liver functions. It is as safe as peas and carrots. The problem with Reishi is that it is a woody mushroom. It is too fibrous to eat at the dinner table and thus must be prepared and consumed as an herb.
These three herbs, as great as they are, do not form a complete tonic herbal program. Just as with our daily food, the value lies in the consumption of many different herbs, each providing micro-nutrients in sufficient quantities to benefit our health over time without any chance of negative side effects. Each of the several dozen tonic herbs that have been discovered over the thousands of years of Asian history is truly great in their own way. That is why Ohsawa used sixteen herbs in Mu Tea. Herbs like astragalus, lyceum, gynostemma, schizandra, codonopsis, and many others can have profound health benefits, even when consumed in small quantities, as long as they are consumed regularly as part of one's dietary regimen.
It is absolutely possible to expand on Ohsawa's use of the sixteen herbs that he used to make Mu Tea. It is possible to develop a tonic herbal program that enhances all the functions of the body and mind in a way that common foods alone cannot do. That is why more and more people who follow the macrobiotic diet are beginning to incorporate a broad spectrum of the tonic herbs in their daily regimen. The easiest way to consume herbs is as concentrated extracts that are spray dried into herbal powders. This increases convenience and herbal efficacy. The herbs are often put into capsules. People who do not like capsules can empty the capsules into hot water and make them into a rich herbal tea. By consuming a few capsules a day of the whole-herb concentrates, one can ingest the finest tonic herbs in the world in a perfectly balanced way. A basic program is designed to provide a balance of yin and yang herbs.
Many of the most famous Chinese tonic herbs contain not only micro-nutrients but a full range of antioxidants as well. Antioxidants have been found to slow down aging, prevent cardiovascular disease, reduce the risk of cancer and much more. The discovery of antioxidants is one of the most profound health breakthroughs of modern science. But amazingly, the Chinese, Koreans and Japanese discovered them a thousand years ago.
For all the same good reasons a person would become macrobiotic, we should all take full advantage of China's "fifth food group," the tonic herbs. By building health, there is no room in the body for disease. Disease is a reflection of a lack of body harmony, whereas health is based on a high degree of integration among the systems of the body which can be fostered by the consumption of the best nutrients that nature can provide. All of these "best" nutrients are not found in our common foods. Some are found in the tonic, or super-food-grade herbs. Once you have experienced the difference in how you feel and how your body functions when adding tonic herbs to your diet, you will realize that these super-foods, with all their abundance of micro-nutrients, are essential for radiant health. When all the functions of the body are naturally fed, the body is a truly miraculous creation. It can fight off disease before the disease has a chance to become established. In many cases, even if aging or disease processes have already set in, the revitalizing effects of the tonic herbs on our tissues and bodily system can help reverse them, or at least prevent further degeneration.
The Chinese tonic herbs are a wonderful contribution to the macrobiotic diet. In fact they complete the diet. They can speed up the process of regaining health and can enhance functions throughout a person's lifetime so as to help assure radiant health and longevity. It is important to use a complete program that is yin-yang balanced in the same way that the macrobiotic diet is. Once you have experience the benefits of the tonic herbs you will know why Ohsawa invented Mu Tea. It is now possible to go beyond Mu Tea and take full advantage of one of the greatest health traditions in the history of the world.
Ron Teeguarden is an author, educator and master herbalist in Chinese Tonic Herbalism. His book, Chinese Tonic Herbs, published in 1985 is the only work of its kind in English. For more information on Ron Teeguarden and Chinese Tonic Herbs please call (800) 401-0694, fax (860) 233-1864 or E-mail to mholhealth@aol.com.
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