According to American food safety expert Lisa Yakas (of NSF International), vegetables continue to be fresh after harvest, so they need to be kept in a cool place, away from direct sunlight. "High temperatures and excessive humidity will accelerate wilting and spoilage," she said.
One of the common ways is to plant leafy vegetable roots (such as water spinach, mustard greens, lettuce) in a glass of clean water, similar to flower arrangements. This method helps vegetables maintain natural moisture for another 1-2 days. For tubers such as carrots and radishes, wrap them in dry paper towels and place them in a ventilated place, avoid sharing them with ripe fruits because ethylene gas can make vegetables spoil quickly.
Ms. Sally Davies, a food microbiologist in the UK, also recommends removing crushed leaves before storage to avoid spreading bacteria to the rest.
Although not completely replacing the refrigerator, the above tips still help prolong the freshness of vegetables in simple living conditions, especially useful when going on picnics or without electricity.
