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You may be trying to breeze through the grocery store, but it’s important to slow down a bit in the produce section and find the vegetables that won’t go bad the day after you purchase them. During your next shopping trip for produce, take a few extra minutes to really examine your veggies and make sure you are purchasing the freshest, best ones that you can. Here are some secrets for how to pick the best and freshest veggies:
1. Artichokes
You want to find artichokes that feel heavy for their size. Try gently rubbing their leaves together; you should hear a squeak sound when pressed together.
2. Asparagus
Choose bunches where every piece has a straight, bright-green stalk and stiff tip.
3. Avocado
Give the avocado a gentle squeeze; they should give a little when you do, but not be too mushy. Avocados are ready to eat when their skins are dark. Their skins should have a rough texture.
4. Beets
You want firm beets that are attached to red stems and fresh green tops. If a beet does not have a top, it is typically older than ones with the green tops.
5. Broccoli
Look for firm stalks and tight floret heads that are dark green in color. Do not purchase if the florets are yellowed or flowering.
6. Brussels Sprouts
Choose sprouts with firm, tight heads that are bright green in color. Avoid sprouts with outer leaves that are wilted or yellow.
7. Carrots
Avoid very thick carrots, which have centers that are too tough. Instead, look for firm carrots with relatively smooth skin, and that do not have rootlets.
8. Cauliflower
Look for tightly-packed heads with white florets. Do not purchase if the head is yellowed or spotted.
9. Corn
Peel back the husk and make sure the kernels are plump and not dry.
10. Eggplant
Eggplants should be heavy and have smooth skin, and they should not be wilted or wrinkled.
11. Garlic
Do not purchase garlic if it has green sprouts. You want plump and firm bulbs that are enclosed in their outer tissue.
12. Leeks
Leeks should have dark green leaves and white bulbs. They are too ripe if they have yellow and brown spots.
13. Potatoes
Make sure potatoes are firm and do not have any bruises or cracks.
14. Spinach
Spinach should be dark green with no yellow spots. Watch out for slimy or wilted pieces, which can hide among the leaves.
15. Zucchini
Zucchini should have a firm, dark green skin.
Learn How to Cook Plant-Based Meals at Home
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental well-being, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, and prostate cancer, and has many side effects.
For those of you interested in eating more plant-based we highly recommend downloading the Food Monster App — with over 20,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals, and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.
Here are some great resources to get you started:
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