In This Article
In this article, I’ll go through the crops with the longest shelf life that you should be cultivating in your garden right now.
Eating vegetables is good for your health. Having vegetables and fruits as part of a healthy diet would mean that you will be less likely to acquire chronic illnesses, including heart disease, heart attack, stroke, and some forms of cancer.
Consequently, consuming lower-calorie foods, such as vegetables, may reduce calorie consumption instead of higher-calorie foods. Why is that so?
It’s because vegetables contain essential nutrients for your body’s health and maintenance, such as vitamins A and C, fiber, folate, and potassium.
Without further ado, let’s dive right in and go over the best long-shelf-life vegetables you could grow in your yard now.
Also detailed in our 55 Crops For the Best Prepper Survival Garden article, if you store carrots properly, they could last for up to a month or two. The key is to remove their green tops, which absorb all of the moisture from the orange vegetable part and cause it to wither.
Keep them whole, with the peels still on in the drawer to keep them from spoiling. If you want to cook them, roast them to insert some color to your plate, or try whirling them into hummus or baking a comforting, quick bread.
Next on this list is celery. Did you know that wrapping celery tightly in aluminum foil can keep it fresh in the refrigerator for two weeks?
Celeriac, the root of celery plants, on the other hand, prefers moisture. You can place it on the bottom shelf of your refrigerator, wrapped in plastic. You can also place your celery root in a dish of water on your kitchen windowsill to regrow new celery stalks.
From what we have so far and between the first three veggies, garlic has the lengthiest shelf life.
It is one of the most long-lasting vegetables available. If you leave a clove uncut, it will probably last up to a half year before it starts looking like it’s going to rot, and even separated cloves will last a month or two.
You probably have a week after you chop it before it spoils. If you want to keep your garlic fresh, keep it in the dark, dry place with plenty of air.
Keeping it in a paper bag in your kitchen should be fine. If it’s chopped, store it in the fridge in a container. When brown spots appear on the cloves, or they begin to turn yellow, your garlic has perished.
Next on the list are potatoes. We need to say that we are grateful for root vegetables, especially this one.
Potatoes, like the others, have an admirable lifespan, though how far they’ll go depends on the type of potato of your choice.
In general, potatoes can be stored in the pantry for two to five weeks or in the refrigerator for four months. Keep them away from warmer temperatures if you’re storing them in the pantry. Put them in a container to prevent them from spoiling if you’re through with the preparation.
Particular potatoes, such as french fries, cooked or baked potatoes, and mashed potatoes, can also be frozen. In that case, they’ll most likely last up to eight months.
Now, fresh pumpkins may last up to four months in the refrigerator. Is there no space in the fridge? You can keep orange squashes on your kitchen counter or in a cold, dark pantry for up to three months.
A quick word of tip for you, roasting pumpkin in the oven with a bit of olive oil, salt, pepper, and cumin is our favorite. Serve it hot as a side dish, chill it, and toss it into a salad for a vitamin A boost.
If you aren’t a fan of pumpkins, you might be a beets fan. I have good news for you. You may preserve your favorite carpet-staining vegetable in the fridge for two to four months.
If the greens are still connected, make careful to clip them off. Leaving them on will suck moisture from the root, affecting the taste, taking away nutrients, and causing the vegetable to shrivel up over time.
Now, if you’re thinking of going for a jog, eat some beets. According to studies, runners who ate baked beets before a race finish quicker. Nitrates, a natural molecule that boosts endurance and decreases blood pressure, are the secret weapon.
We shouldn’t miss having onions if we have garlic on this list. They come hand in hand when cooking, after all.
To preserve onions’ at it’s best, store onions in a dry environment with a temperature between 30 and 50 degrees to keep them fresh for months. Alternatively, preserve them in a dark cabinet inside a mesh bag for approximately a month.
Everything tastes better with a delicious onion, from omelets and salads to sandwiches and stir-fries. So better save them up good!
Like garlic, onions, carrots, and potatoes, this multi-layered veggie can also be prepared and consumed in tons of different ways. Thus, having it around can come in handy, especially for someone who gets hungry but still wants to be healthy.
Good thing cabbage has a far lower water content than traditional greens like spinach and romaine, which helps to extend its shelf life. Wrapped in plastic and stored in the refrigerator, the brassica vegetable can last for about two months.
Make sure to keep your cabbages in storage or a room that isn’t too hot. Heat breaks down the chemicals that give cabbage many of its nutritional superpowers, so it is best to enjoy it raw. Throw it into a salad or use it to beef up a sandwich.
Now that you have learned about the longest shelf-life vegetables that you should be growing in your very own garden or buying at a grocery store, you have just improved yourself.
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