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Do you keep the tops on root vegetables during storage in the refrigerator? Or, would it be better to take them off and store them until time to use?

The Root of the Matter

Barton Seaver - The Root of the Matter

Recorded

This event was on February 15, 2022

Root vegetables are the star of cold-weather cooking; hearty standbys that are in peak season now. Join Barton Seaver to explore this versatile category and discover some fresh ideas to keep your cooking lively. We’ll discuss the wide variety of root vegetables and their preparations. As always bring your appetite and questions.

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Question

Vicki Storberg

Do you keep the tops on root vegetables during storage in the refrigerator? Or, would it be better to take them off and store them until time to use?

Answer

The greens are probably going to draw moisture off of your root. as they willed And those greens are going to wilt a lot faster because greens are not meant to keep right and the root is meant to serve the needs of the greens. To some extent so I would say yes separate them in the fridge and keep them and you can keep them together but separated would probably give you a little bit more time. I don't know anybody that sellers root vegetables with their top Zone if that tells you anything mostly because the greens would go bad before the root Edgewood and I imagine that they would have some impact on each other. So there you go. Not a scientific answer anecdotal and guesstimation, but I think probably accurate. Yeah, maybe thanks. Appreciate you. All right.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.