For most parts of the Luzon island, there are 15 more days before residents are allowed to go out of the house—that is if the enhanced community quarantine isn’t extended further.
In those 15 days, we’ll be eating at least twice a day, using different ingredients for the meals. And to get those ingredients, we would have to line up very early—for hours on end—at the grocery or wet market, forcing us to stock up so we’d only have to go out and line up once.
But there’s a risk of fresh produce spoiling if you stock them for days or even weeks. Fortunately, there are fresh produce that won’t spoil for a long period time.
Here are three items that you can stock up on that won’t spoil easily.
Radish or labanos is used for dishes like sinigang, ensalada, or ginataan. Aside from it being a versatile vegetable, it also has a long shelf life! Properly kept labanos can last up to two weeks before it spoils. What you have to do is cut of the green stem to maintain its freshness. After cleaning it, keep it in a plastic bag and place a paper towl inside so the moisture can be absorbed. You can also pickle it to lengthen its shelf life even more (up to 6 months)!
Everyone is probably a fan of potatoes because it can be turned into fries, hash browns, or be used for a variety of dishes such as giniling, caldereta, and bistek Tagalog. It can even be turned into chips! But did you know that potato has a shelf life of up to one month? Yes, you read that right, one month! To store, just boil the potatoes until tender, store in an airtight plastic bag, and keep in the refrigerator. Make sure to keep it away from gas-emitting items such as onions as it would decrease its shelf life. Don’t expose it to light as well, as sprouts may grow on the surface if the potato is exposed to light.
Every household has certainly used garlic when cooking at least once. The fragrant smell it emits when placed in hot oil triggers the hunger in all of us. And it has a lot of health benefits, too. But aside from these good things from garlic, it also has a long shelf life! A bulb of garlic can last up to six months without rotting. Just make sure to store it in a dry place away from sunlight. A peeled bulb of garlic, on the other hand, can last up to 14 days if stored in the refrigerator. Garlic may stay fresh longer if submerged in olive oil.
If you’d like to know which other vegetables don’t spoil easily, you may click here.