There’s a good reason for learning storing carrots: carrots are great for their beta carotene content, a major antioxidant that helps prevent aging and fights certain cancers. Beta carotene is also good for preventing heart disease and boosting the immune system. However, one should know how to keep carrots fresh and crispy in order to reap these benefits. Here is how:
The first step in storing carrots is to select them properly. This is also valid if you’re planning freezing carrots. They should be bright orange, hard, and should look fresh and ripe. This will ensure that they last longer upon storage. Never buy those that are already starting to look brown or have become somewhat rubbery in consistency. It is also a good idea to buy just enough carrots for storage. This means an amount that can be consumed in about 10 to 15 days.
Once the right carrots have been selected, one should not delay in preparing them. To do this, the greens are first cut off, leaving stubble of about 2 inches. This is done to prevent rotting. For the freshly picked ones, the outer skin should be allowed to dry in the sun for a day or so before storage. When doing this, and even when stored in the refrigerator later, they should be kept away from apples, pears, and potatoes, as the ethylene gas they produce will make them taste bitter.
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