VejiCHEF - The Largest Vejibag - Keep Your Vegetables Fresh Longer
If you want your vegetables to stay fresh longer in your refrigerator, use a vejibag! At 14" x 16.5", with a larger fold-over flap, the VejiCHEF is the largest of 3 vejibag size options. Also, check out the VejiBIG & the smaller VejiBAG!
These wonderful, certified organic cotton terry vegetable bags keep all kinds of humidity-loving perishables fresh, crisp, and tasty longer -- and help you waste less food! Stored in plastic, those same vegetables often end up as limp or slimy waste that gets thrown away.
With VejiBags, your vegetables will stay green and/or crisp for 1-2 or 3 weeks.
Comes in three sizes - each great for different sizes & quantities of veggies:
- VejiBAG - 11" x 12.5" (great for herbs & small quantities of vegetables)
- VejiBIG - 11" x 17" (for more, and taller, vegetables)
- VejiCHEF - 14" x 16.5" (great for large, and large quantities of vegetables)
Can I store different vegetables in the same bag? Yes, definitely. You may want to keep your herbs separately. Whatever works best for you is best!
What about Herbs? Fresh herbs are happiest when put directly inside the bag without washing. Wash them just before you use them.
Just wet the Vejibag and lightly wring it out. Wash your vegetables and shake them dry -- don't spin them. Put your vegetables in the bag. Fold the bag shut and put in the refrigerator. Sprinkle with water occasionally. Vejibags are easy to pull from the fridge and they promote both high humidity and air flow. They safely absorb excess moisture and allow it to slowly evaporate.
Best for these vegetables: Artichokes, Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Carrots (remove tops), Celery, Celeriac, Cucumber, Fennel, Greens (Kale, Cabbage, Spinach) Green Beans, Lettuce, Leeks, Parsnips, Radicchio, Radishes, Rhubarb, Rutabagas, Snap Peas, Swiss Chard, Turnips and Zucchini.
100% GOTS Certified Organic Cotton grown in Texas
Material made in NC, Bags sewn in Maine
TIPS for keeping vegetables fresh, from the inventor of Vejibags:
Wash, and remove any damaged spots or leaves before storing, to reduce surface bacteria, mold and yeast growth.
Keep your vegetables cold, definitely above 32 °F but certainly under 40 °F. Test different places in your fridge with a thermometer if you aren’t sure how cold it runs.