Veg Type & Cooking Methods
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ABCD
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TypeVegetablesCooking methodsStorage
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AlliumsGreen onions, shallots, red onions, sweet onions, white onions, leeksFoundation of many dishes, saute, roast, braiseKeep green onions, leeks, and fresh (spring) onions refrigerated in a plastic. Stored cured "papery" onions at room temperature.
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Salad GreensSpinach, baby lettuce, head lettuce, arugula, baby mustard greens, baby beet greens, cabbageEat fresh in salads or slawsKeep refrigerated in a sealed plastic bag or container.
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Cooking GreensKale, swiss chard, collard greens, mustard greens, beet greens, turnip greens, radish greens, cabbageSaute, steam, braise, throw in soup, quiche, smoothies, pasta dishes, stir fries,Keep refrigerated in a sealed plastic bag or container.
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BrassicaBroccoli, cabbage, kohlrabiRoasting brings out sweetness, excellent crisp addition to salads or slaws. Good for storage.Keep refrigerated in a sealed plastic bag or container.
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LegumesSugar snap peas, snow peas, green beans, yellow beans, (dry beans)Only brief cooking required (with the exception of dry beans). Saute or steam until crisp-tender.Keep refrigerated in a sealed plastic bag or container.
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NightshadesTomatoes, peppers, eggplants, tomatillos, ground cherriesDo not refrigerate for best quality. Do not refrigerate tomatoes, tomatillos, or ground cherries for best quality. Store peppers in a sealed plastic bag or container in a warmer part of your fridge (usually the front of a middle or bottom shelf).
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RootsBeets, carrots, radishes, celeriac, salad turnips,Roast or thinly slice and enjoy raw. Trim and store greens separately if you plan to use them. Trim and store greens/roots separately in sealed plastic bags or containers.
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HerbsParsley, dill, sage, thyme, basil, cilantroFinely chop and use to brighten many different dishes. Sage and thyme are easy to dry and save for later use.Refrigerate in a sealed bag or container, but not in a very cold part of the fridge - delicate herbs can bruise and freeze very quickly, compromising texture and flavor.
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