50 Veggies to Buy That Don’t Get Rotten Quick

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Not all vegetables have a long shelf life span and it is important to know them to it can help you when shopping next. To be clear this is not a food or health post. It is a zero-waste frugal hack post to help you stop food wastage and save money. So that when next you go buying vegetables you know the ones you can buy in large quantity and you won’t end up throwing it in the bin.

We are not only going to know these veggies today, but we will also learn why they don’t spoil fast and how to store them to make sure they really stay fresh for long.

10 Reasons these vegetables don’t get rotten quickly

Here are 10 reasons why some vegetables tend to have a longer shelf life and don’t spoil as quickly:

1. Low moisture content: Vegetables with a lower moisture content tend to spoil less quickly because there is less water available for bacteria and fungi to grow.
2. Thick skins or outer layers: Vegetables like potatoes, sweet potatoes, and onions have thick skins or outer layers that protect the inner flesh from damage and spoilage.
3. Protective coatings: Some vegetables, like cabbage and Brussels sprouts, have natural coatings that help protect them from damage and moisture loss.
4. Natural antimicrobial properties: Vegetables like garlic and onions contain compounds with antimicrobial properties that can help prevent spoilage.
5. High acid content: Some vegetables, like tomatoes and bell peppers, have a high acid content that can help inhibit the growth of bacteria and fungi.
6. Low sugar content: Vegetables with low sugar content are less likely to ferment or spoil due to bacterial or yeast growth.
7. Cool storage temperatures: Many vegetables, like carrots and beets, can be stored at cool temperatures, which can help slow down the process of spoilage.
8. Low respiration rates: Vegetables with low respiration rates, such as root vegetables like carrots and potatoes, tend to spoil less quickly because they use less oxygen and produce less carbon dioxide.
9. Ethylene production: Some vegetables, like onions and garlic, produce ethylene gas, which can help inhibit the growth of bacteria and fungi.
10. Proper storage: Proper storage is key to preventing spoilage. By keeping vegetables in a cool, dry, and dark place, and ensuring they are not exposed to moisture or sunlight, you can help extend their shelf life.

5o Veggies that Don’t Get Rotten Quick

here are 50 vegetables that tend to have a longer shelf life and don’t spoil as quickly:

1. Carrots
2. Potatoes
3. Sweet potatoes
4. Onions
5. Garlic
6. Shallots
7. Ginger
8. Radishes
9. Turnips
10. Parsnips
11. Beets
12. Cabbage
13. Cauliflower
14. Broccoli
15. Brussels sprouts
16. Kale
17. Collard greens
18. Swiss chard
19. Spinach
20. Lettuce (leafy greens tend to spoil quickly, but heartier varieties like romaine and iceberg can last longer)
21. Endive
22. Radicchio
23. Celeriac
24. Winter squash (such as butternut, acorn, and spaghetti squash)
25. Pumpkins
26. Zucchini
27. Yellow squash
28. Cucumbers (if stored properly, they can last up to 2 weeks)
29. Bell peppers
30. Hot peppers
31. Tomatoes (if not fully ripe, they can last up to a week or more)
32. Cherry tomatoes
33. Eggplant
34. Okra
35. Artichokes
36. Asparagus
37. Green beans
38. Wax beans
39. Snap peas
40. Snow peas
41. Edamame
42. Corn (fresh ears can be stored in the fridge for up to 1 week)
43. Fennel
44. Kohlrabi
45. Leeks
46. Mushrooms (if stored properly, they can last up to a week)
47. Sprouts (such as alfalfa and bean sprouts)
48. Watercress
49. Arugula
50. Radish sprouts

It’s important to note that even these vegetables will eventually spoil if not stored properly, so it’s important to keep them in a cool, dry, and dark place, and to use them within a reasonable timeframe.

Hence, let’s look at the ways these veggies can be kept so you don’t buy them much and end up wasting them.

15 easy ways to help save and extend the shelf life of your vegetables:

1. Store vegetables in a cool, dry, and dark place. This can be a pantry, cupboard, or root cellar. Avoid storing vegetables in direct sunlight or in humid areas like the bathroom or basement.
2. Store potatoes, sweet potatoes, and onions in a cool, dark place with good air circulation. A wire basket or mesh bag can be a good option for storing onions and potatoes.
3. Store garlic bulbs in a dry, well-ventilated place, such as a mesh bag or a garlic keeper.
4. Store carrots, beets, and other root vegetables in a cool, moist place. A plastic bag with a few holes punched in it can help maintain moisture.
5. Store leafy greens, like lettuce and spinach, in a sealed plastic bag with a damp paper towel to help maintain moisture.
6. Store tomatoes at room temperature, not in the refrigerator, as refrigeration can cause them to lose flavor and texture.
7. Store winter squash, like butternut or acorn squash, in a cool, dry place with good air circulation. Avoid storing them on concrete floors or near damp areas.
8. Store bell peppers in a paper or plastic bag in the crisper drawer of your refrigerator.
9. Store broccoli and cauliflower in a sealed plastic bag in the refrigerator.
10. Store mushrooms in a paper bag or wrapped in a paper towel in the refrigerator. Avoid washing them until just before use.
11. Store asparagus in a jar or container of water in the refrigerator, with the cut ends submerged in the water.
12. Store corn in the refrigerator with the husks on, or in a paper or plastic bag with the air squeezed out to help maintain moisture.
13. Store sprouts, like alfalfa and bean sprouts, in a sealed plastic bag in the refrigerator. Avoid washing them until just before use.
14. Store hot peppers in a paper or plastic bag in the crisper drawer of your refrigerator.
15. Check your vegetables regularly for signs of spoilage, such as mold, soft spots, or a foul smell, and discard any that are no longer fresh.

Final advice on the veggies to buy that don’t get rotten quickly

There is no one way to save money on household expenses. However, knowing what vegetables can last longer is a good place to start from. Do more studies on these veggies to know their nutritional values and if they will cater to the needs of your family. But the bottom line is you now know what vegetable you can buy and still use it a week later to avoid wastage. I hope this zero-waste tip will help you save money.