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In light of the garlic question and the revelation that it should be in a dark cabinet instead of in the refrig, I'm wondering about onions. Where are you storing them?
Okay, so I've learned that tomatoes shouldn't be refrigerated because they get mushy. (Tip from an avid gardener)
Garlic should be kept in a pot in a dark cupboard.
Potatoes and sweet potatoes are best kept in the refrig.
Nuts and oils are also best kept in the refrig. I keep nuts in the freezer. Otherwise, these items can get rancid easily. Same thing with flax seeds because of the high oil content. Olive oil, needs to have a small amount kept out because it turns solid in the refrig.
What else has anyone learned about food storage that might be of interest to our community?
Ginger seems to do pretty well in the refrig, but it dries out too.
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