I have an excess of various vegetables in small quantities (leeks, courgettes, mushrooms, onions) and I don’t want to throw them away. What can I do to keep them from going bad?

The most tasteful and healthy solution is to finely chop them, boil them into a broth and make a fast and delicious vegetable soup! Alternatively, you can put them in Airtight Zipper Bags and then into the freezer. Write down the freezing date and use within 12 months.


You can also dry them. The drying process in the oven is as follows: preheat at low temperature (60°C), then insert the trays with the vegetables leaving some space between each vegetable. Move the trays from the higher to the lower shelf and from the inside to the outside every 30 minutes. Turn of the heat with almost completely dry, and leave the oven door wide open for another hour. When cool, place the dry vegetables in FINO Food Bags. Keep them in a dark, dry and cool place. Foods that have been dried properly will last 6 to 12 months.

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