How to Prolong the Shelf-Life of Fresh Vegetables (All About Vegetables)

In this book, a number of scientifically proven techniques for the storage and preservation of fresh vegetables is given in detail. Most of these techniques are already known to us as we handle these fresh vegetables in our kitchens on daily basis. However, sometimes we tend to miss out on small details such as a small bruise on tomato skin, a thin green line on potato tuber, an okra pod difficult to slice due to its fibrous nature, and so on. This book helps you to be more mindful when you harvest home-grown vegetables, or you purchase vegetables from market, or when you want to store those extra fresh vegetables for a few more weeks. Storage and preservation techniques of the most popular vegetables (Artichokes, Asparagus spears, Belgian Endive, Bell peppers, Bok choy, Broccoli, Brussels sprouts, Cabbage, Carrots, Celery, Chile pepper, Cauliflowers, Sweet corn, Cucumbers, Eggplant, Garlic, Green Beans, Culinary Herbs, Jicama, Mushrooms, Napa cabbage, Nopalitos, Okra, Onions, Green Onions, Potato, Pumpkin, Radicchio, Radish, Snow peas, Spinach, Summer squashes, Sweet potato, Tomatillo etc) are explained in the book.