I've been buying fresh vegetables to last an entire week every Sunday but I've noticed that some of them start to wither or discolor in the vegetable crisper after 2-3 days and need to be thrown away. I'd like to stretch their keeping time to about 7 days since I can only go to the market once a week. I'm especially interested in learning the best way to store fresh asparagus, eggplant, okra, string beans or baguio beans, and green leafy vegetables such as lettuce, kangkong, alugbati, malunggay, etc. I'd also like to know the maximum shelf life of each so I can plan which ones to cook first.
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