1. Sand and clay cold storage
This method is the most effective for rooted vegetables like carrots, radish, beet, potatoes and onions. The sand absorbs moisture and balances the inner temperature. This does not dry the vegetables for a long time and avoids deteriorating.
Leafy vegetables such as spinach, fenugreek, coriander, mint and green onion fridge do not last long. They can be kept fresh in water.
How to do:
1. Remove the bad leaves of vegetables.
2. Fill cold water in a large bowl or jug.
3. Dip the stalk part in water, like flowers in the vase.
4. If you want, cover the plastic from above.
5. Keep changing water every 1-2 days.
6. Protect the bowl from the sun and keep it in a cold place.
Vegetables like cucumber, gourd, zucchini, capsicum are fresh for more days with the help of newspapers and clothes.
How to do:
1. Wrap the vegetables in separate newspapers or cotton cloths without washing.
2. Now keep these wrapped vegetables in a moist cotton cloth (such as old towel).
3. Put this entire bundle in the basket and keep it in a cold and dark place.
4. Check the moisture of clothes every 2-3 days and wet it again if needed.
If you have a deep plastic box or bucket, you can use it. This method is best for vegetables like potato, carrot, onion.
How to do:
1. Lay wet sand or wooden powder under the compartment.
2. Keep the vegetables without washing and then put a wet layer on top.
3. Close the lid of the compartment loosely or pierce it so that some air keeps coming and going.
4. Keep it in a cold and dark place.
5. Check moisture every 3-4 days and add light moisture when needed.