This is probably the correct time to be ‘veggie’ smart. By that we mean, storing your greens properly to last long. You can preserve vegetables for a week in your refrigerator, but following little extra steps, you can make use of it for more than several weeks. Not only this will help you to meal-prep but can also make your rounds to the grocery store less. While all vegetables are perishable, some can get spoil a little too fast. The key lies in knowing the right trick. Here are all the secrets that you should follow to preserve your veggies for longer.

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Cut tomatoes and remove the eye of each tomato. Place these slice tomatoes in the freezer and transfer them in an airtight ziplock bag. Make sure there’s no air when you freeze them. You can store them in this way for an entire month.

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Layer your coriander with the stem and eliminate the root part. Place them evenly between paper towels and put the arrangement in an airtight container in the fridge. Your coriander stalks will stay green up to a month.

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Boil peas and blanch them in ice-cold water. Now transfer the peas in a air tight ziplock bag and freeze them. This will last up to 8-12 months.

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To preserve chilies make sure you remove its stems. Place all the chilies in an airtight container and freeze as per your requirement. Your chilies will last up to 1-2 months.

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