Vegetable Guide
Vegetables become easier to use when you know what keeps them crisp, which cooking method suits their texture and how one preparation can support several meals.
Leafy greens
Wash sturdy greens when you return from shopping, dry them thoroughly and store with a clean cloth or paper to absorb excess moisture. Tender leaves are often best washed just before use.
Wilt greens into soups, grains, eggs and tomato-based dishes. A handful can disappear into a familiar meal without changing its character.
Roots
Carrots, parsnips, beetroot and celeriac keep well in cool storage and respond beautifully to high heat. Cut pieces to a similar size so they cook evenly.
Roast a generous tray and use the remainder in salads, wraps, soups or grain bowls.
Brassicas
Broccoli, cauliflower, cabbage and Brussels sprouts can be steamed, roasted, grilled or finely shredded. Avoid overcooking by checking early and seasoning after the texture is right.
Use the stalks too: peel tough outer layers, slice the tender centre and cook with the florets.
Low-waste habits
Place delicate vegetables at the front of the fridge and sturdier items behind. A weekly use-first box makes priorities visible.
Soft vegetables can still work in soups, sauces, curries and trays. Freeze chopped herbs in a little water or oil for later cooking.
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