Tip: How to preserve vegetables longer

  Vegetables are a source of vitamins and minerals that benefit our bodies and help us stay healthy, but we must keep in mind that, like all foods from the plant kingdom, they should be consumed fresh, as they lose all their properties over time. Artichokes, in general, tend to be better preserved in the refrigerator, placed in a jar like a vase while keeping their stems moist, just like flowers, and this same technique can also be applied to asparagus. If when buying potatoes they come covered in dirt and in some cases even mud, it is advisable to brush and wash them with cold water before storing them in a cool and dark place. If you want to take advantage of delicious bell peppers and wish to remove their skin effortlessly, you can cover them during cooking with aluminum foil, so they will steam and you can easily peel them. If any of your preparations include corn, remember that it should be the last ingredient you add, to ensure it remains tender; the more it cooks, not only does it lose its properties, but the grain also becomes harder. Beets, to prevent them from losing their properties, are better cooked with part of their stems and skin; once they are soft, you can add salt, let them cool, and then peel them. Recommended recipes with vegetables: - Champagne Vinaigrette Salad - Tuscany Salad - Sweet Cabbage Rolls