How to Select and Store Green Vegetables

Remember when you were a kid and your mom was always telling you to eat your vegetables? Remember looking down at your plate and seeing the blobs of green mush she called green beans? Or how she dumped all the runny cheese over the broccoli in an effort to hide the fact that it was, well, broccoli? Boy, I sure do. Fortunately, my taste buds have matured somewhat and I now like green beans and broccoli, as well as many other green vegetables. Knowing how to select and store green vegetables, however, will make a huge difference in how they taste and, in turn, how much you will enjoy eating them. Selecting green vegetables is not a difficult task but you do need to remember the two main indicators of freshness; color and texture. Pay attention to these two things and you won't go wrong when selecting green vegetables. Green vegetables are loaded with good stuff. Things like vitamin A and vitamin C, green peppers are a good source of vitamin C. Green vegetables also contain calcium, folate and fiber. Broccoli is a good source of Antioxidants. Select and store green vegetables properly and you will reap these benefits and more.

Green Beans and Sugar Snap Peas

These are two of my most favorite green vegetables. When selecting either pay attention to color and texture the most. They should both be a bright green with well sized but not bulging pods. Bulging, dried or yellowed pods indicate beans and peas that are over mature and more on the side of dried then fresh. Avoid any that have rotten areas or too many spots of discoloration. Of course, they should be firm, not limp or wilted. Store both in open plastic bags in the crisper drawer of your fridge. Use them within about 3 days for optimum freshness. Some people like to rinse beans and peas before storing but I never do. I find it is better to store them dry. Be sure and rinse them well before preparing them for cooking though.

Broccoli

When choosing broccoli look for deep green color with no yellowing. Floret clusters should be packed tightly together with no sign of "blooming". Inspect closely for any discoloration. Of course, broccoli should be firm with no limpness in the stalks. Store broccoli unwashed, in an open plastic bag in the crisper drawer. Use within about 3 days and rinse well under cool running water before using.

Green Bell Peppers, Cucumbers and Zucchini

These vegetables contain fiber, vitamin C and, in the case of green bell peppers and zucchini, vitamin A. They are also pretty much stables in the "veggie cupboard" and turn up in all kinds of recipes from main dishes to salads. Select green peppers that have deep green color, taut skin and no soft spots. Also, hold the pepper in your hand; if it feels heavy for its size you have a good one. Store, unwashed in the crisper drawer for up to a week. Cucumbers have a high water content which is why they taste so bright and fresh and cool. They also have fiber, in the skin, and vitamin C. When selecting cucumbers and zucchini pick dark green, slender ones with taut skin. Large, fat ones will be too old. Store cucumbers and zucchini unwashed in crisper for up to 10 days. Wash well before using.

Celery

Celery adds flavor and crunch to soups and salads as well as numerous other dishes. It also contain vitamins K and C. Celery should have a bright green color with no wilting or discoloration. Leaves should be darker green with no yellowing and stalks should be firm and crisp. Store celery in a sealed container free of any water. So, if you choose to rinse it before storing be sure and pat dry with paper towels first. Use within about 3 or 4 days.

Lettuce, Arugula and Spinach

Three greens that I especially enjoy these green vegetables contain vitamin C, calcium and folate. When selecting look for crisp, clean leaves with no wilting and no discoloration. To store, cut off root end, in the case of head lettuces, and separate leaves. Rinse well under cold running water, or use a salad spinner. Pat the leaves dry with paper towels. Roll the leaves in damp paper towels and store in a plastic bag in the refrigerator for up to a week.

With all the health benefits attributed to green vegetables it is wise to include them in as many meals as possible. Follow the tips contained in this article when selecting and storing green vegetables and you can't go wrong.