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Optimal storage: It will keep for over a month if it is stored at 1 degrees Celsius, but in the home refrigerator it tends to turn yellow and rot within a few days. If you bought broccoli without packaging, or if the packaging was torn, transfer it to a bag without holes, close the edges - with a rubber band ("granny knot") and after removing the air, poke one tiny hole in the bag with two toothpicks. In this condition, the nose will remain green for more than two weeks. Freezing: Fresh - not recommended. Cooked - can be frozen, it is better to freeze in pieces, during thawing it can be watery. You can also freeze the stems of the broccoli. Tip: Recommended for use in cooking, baking (recommended in pies) and live salads. Has a particularly high nutritional value and contains a high level of antioxidants and cancer-preventing substances, therefore, it is very important to maintain its quality during storage. Just before the bin: The stems are full of flavor and nutrients and you can freeze them and pull them out when making stock or soup that takes a long time to cook. Tired broccoli can be dipped in ice water for a few minutes.

Optimal storage: Store in a cool, dark, dry place with good air circulation, such as a basement or pantry. Under these conditions sweet potato will keep well for 3-4 weeks. Under normal storage conditions at home, the sweet potato must be used within a week of its purchase. Not recommended in the refrigerator for fear of aftertaste and stiff texture. Freezing: Fresh - not recommended. Cooked - can be frozen. Tip: Recommended for use in cooking (especially soups), baking, cooked salads and spreads. Do not wash the sweet potato before cooking it. The humidity will cause it to fade quickly. Just before the bin: You should know that the skin of the sweet potato is also edible.

Optimum storage: Depends on the color and the ripening stage: the optimal temperature for red, yellow or orange pepper is 7 degrees. The optimal temperature for a green (unripe) fruit is 21 degrees.Solid pepper without defects, can be stored in the refrigerator for up to 21 days. If the skin of the fruit is red, but has a green cheek, you can store the fruit in the refrigerator for up to two weeks. To maintain the quality of the fruit, the pepper sting (the green stem) must be chopped up to the height of the "shoulders of the fruit". It is possible to extend the storage period of pepper by packing it in a plastic bag with a large hole, where a paper towel was placed inside the bag to absorb the water vapor generated from it. Freezing: Fresh - not recommended. Cooked - better not, you can freeze together with another vegetable. Tip: Recommended for use in cooking, baking, soups, raw and cooked salads and spreads. All peppers start out green which changes to one of a wide variety of colors during ripening, depending on the variety. Just before the bin: Can be dried by hanging in the sun and in a ventilated place as long as it doesn't get too cold at night. Tired peppers will become a successful antiseptic.

Optimum storage: Its tropical origin, so it is damaged at storage temperatures below 21 degrees.Storing it in the refrigerator will cause it to turn brown within a day or two and leaving it outside the refrigerator in a plastic bag will cause it to rot. The solution is to use near the purchase. Freezing: chop and store in an airtight container with olive oil. Tip: It is advisable to trim the ends of the stems, as is customary with flowers, and immerse in a jar containing water up to the height of the lower leaf (3-5 cm). Place the jar on the kitchen counter in a well-lit place. Cover the The leaves in the first day in a plastic bag with holes to prevent them from falling. Within a few days roots will grow which will give freshness to the plant for over a month.Recommended for use in cooking, baking, live salads and sauces. Just before the bin: In case of browning of the leaves, its quality will be damaged and the use is not recommended. If stems and flowers have grown, you can take them off and use normally.

Optimal storage: Recommended in a paper bag and not a plastic bag. A paper bag will absorb the moisture and prevent the mushrooms from rotting. Preferably in a cool and dry place. Freezing: You can freeze fresh or cooked but depending on the type of mushroom - portobolo and champignon mushrooms are common and can be frozen. Clean and cut before freezing. Tip: Recommended for use in cooking, baking, soups, raw and cooked salads. Just before the bin: Too tired mushrooms can be soaked in oil and vinegar.

Optimum storage: in the refrigerator after removing their leaves completely, as the leaves attract moisture. Carrots, without the leaves and with the peel, can be kept fresh for two weeks in an airtight plastic bag. Carrot sticks can be kept for a longer time in an airtight container filled with water, but then the water must be changed frequently. Freezing: Fresh - not recommended. Cooked - can be frozen. Boiled white carrots - can be frozen, while thawing can be watery.Recommended for use in cooking, baking, soups, raw and cooked salads, juices and smoothies.Long shelf life in a sealed bag in the refrigerator. Just before the bin: Immerse in ice water for a few minutes to harden carrots that have softened and lost their natural texture.

Optimum storage: in an open but dark space at room temperature. Even on the hottest day of the year - a refrigerator is not an option, as the cold and humidity cause the onion to become sticky. It is best to place it near garlic during storage and under no circumstances near potatoes. Freezing: Fresh - not recommended - but can be frozen when cut into cubes. Cooked - better not, you can freeze together with another vegetable. Tip: It is recommended to insert a pair of old, clean pantyhose into each leg and tie them.Recommended for use in cooking, baking, soups, raw and cooked salads. Just before the bin: take off green buds or damaged parts and use the rest.